Influence of Locality on Content of Phenolic Compounds in White Wines

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F13%3A61646" target="_blank" >RIV/60460709:41210/13:61646 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43510/13:00212190

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of Locality on Content of Phenolic Compounds in White Wines

Popis výsledku v původním jazyce

Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. Sádek is a location on the edge of production wine-growing in the Czech Republic and Perná is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)-catechin and (?)-epicatechin. Since these compounds were not influenced significantly by vintage, they can be good markers of terroir.

Název v anglickém jazyce

Influence of Locality on Content of Phenolic Compounds in White Wines

Popis výsledku anglicky

Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. Sádek is a location on the edge of production wine-growing in the Czech Republic and Perná is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)-catechin and (?)-epicatechin. Since these compounds were not influenced significantly by vintage, they can be good markers of terroir.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

31

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

619-626

Kód UT WoS článku

000328664300014

EID výsledku v databázi Scopus

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