Vliv technologie zpracování hroznů na obsah resveratrolu a jiných fenolických látek

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F04%3A00003636" target="_blank" >RIV/62156489:43510/04:00003636 - 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

The influence of the grapevine treatment on the content of resveratrol and other phenolic compounds.

Popis výsledku v původním jazyce

In the frame of the research project dealing with the investigation of the influence of grapevine technology processing on content of chemoprotective polyphenolic substances in wine, different vinification procedures of the red wine production and theirinfluence on the content of the phenolic compounds in the young red wines have been studied. The whole study was solved at the Saint Laurent variety, which is the most spread variety for the production of the red wines in the Czech Republic. During the maceration and fermentation processes the changes in the concentration of resveratrol, gallic acid, catechin and epicatechin were analysed using HPLC with DAD detector. Among the eight different red wine production procedures, the highest content (2.98 mg/l) was determined in the wine produced by thermovinification. The content of the investigated phenolic compounds did correspond with the intensity of the red wines colours and their sensoric quality. In the course of the investigation of

Název v anglickém jazyce

The influence of the grapevine treatment on the content of resveratrol and other phenolic compounds.

Popis výsledku anglicky

In the frame of the research project dealing with the investigation of the influence of grapevine technology processing on content of chemoprotective polyphenolic substances in wine, different vinification procedures of the red wine production and theirinfluence on the content of the phenolic compounds in the young red wines have been studied. The whole study was solved at the Saint Laurent variety, which is the most spread variety for the production of the red wines in the Czech Republic. During the maceration and fermentation processes the changes in the concentration of resveratrol, gallic acid, catechin and epicatechin were analysed using HPLC with DAD detector. Among the eight different red wine production procedures, the highest content (2.98 mg/l) was determined in the wine produced by thermovinification. The content of the investigated phenolic compounds did correspond with the intensity of the red wines colours and their sensoric quality. In the course of the investigation of

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GP525%2F03%2FP132" target="_blank" >GP525/03/P132: Studium korelací anthokyaninů, barevnosti a resveratrolu v červených vínech</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of XXVIII th World Congress of Vine and Wine, 4-9 July, Wien, Austria.

ISBN

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ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

173-174

Název nakladatele

Neuveden

Místo vydání

Neuveden

Místo konání akce

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Datum konání akce

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Typ akce podle státní příslušnosti

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Kód UT WoS článku

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