Influence of Tannin Addition on the Content and Composition of Polyphenolic Compounds in Wines

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00022548" target="_blank" >RIV/60461373:22330/08:00022548 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of Tannin Addition on the Content and Composition of Polyphenolic Compounds in Wines

Popis výsledku v původním jazyce

Polyphenols can greatly affect the sensorial characteristics and stability of wine. The concentration of polyphenols in wines is very low, the sample must be thus concentrated before the analytical measurement. The extraction on solid phase (SPE) is a suitable method for the isolation, purification, and concentration of polyphenols from complicated matrices. RP-HPLC with diode array detection was used for the separation and identification of polyphenols. A library of absorption spectra of standards wascreated and used for the identification of 14 polyphenols in wines. The contents of the individual polyphenols and their changes after the addition of four tannin preparations were determined in eight white and two rose wine samples. The influence of theflavour profile of the applied tannin preparations on sensorial characteristics of wines was established

Název v anglickém jazyce

Influence of Tannin Addition on the Content and Composition of Polyphenolic Compounds in Wines

Popis výsledku anglicky

Polyphenols can greatly affect the sensorial characteristics and stability of wine. The concentration of polyphenols in wines is very low, the sample must be thus concentrated before the analytical measurement. The extraction on solid phase (SPE) is a suitable method for the isolation, purification, and concentration of polyphenols from complicated matrices. RP-HPLC with diode array detection was used for the separation and identification of polyphenols. A library of absorption spectra of standards wascreated and used for the identification of 14 polyphenols in wines. The contents of the individual polyphenols and their changes after the addition of four tannin preparations were determined in eight white and two rose wine samples. The influence of theflavour profile of the applied tannin preparations on sensorial characteristics of wines was established

Druh

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

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

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Číslo periodika v rámci svazku

26

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

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Kód UT WoS článku

000266082000006

EID výsledku v databázi Scopus

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