Dynamika koncentračních změn anthokyaninů v průběhu fermentační macerace hroznů

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F06%3A00088019" target="_blank" >RIV/62156489:43510/06:00088019 - 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

Dynamics of changes in total anthocyanins during the fermentative maceration of grapes

Popis výsledku v původním jazyce

This paper deals with results of studies on changes in the content of total anthocyanins as dependent on their fermentative maceration from grapes of traditional Moravian cultivars (Blauer Portugieser, Saint Laurent and Blaufrankisch). Colouring matterswere macerated in the course of alcoholic fermentation either in a closed rotary tank or in an opened tank with periodic dipping of pulp cap. Quantified were their losses resulting from adsorption of anthocyanins on yeast biomass. Concentration losses ofanthocyanins were also estimated in the course of fermentation of musts made of teinturier grape cultivars Alibernet and Neronet. In this case the skins of berries were separated. The process of fermentative maceration of anthocyanins from grape skins consisted of three different stages. In the stage with the exponential increase in the content of anthocyanins no differences between the closed rotary tank and the opened tank with periodic dipping of pulp cap was observed. It was demonst

Název v anglickém jazyce

Dynamics of changes in total anthocyanins during the fermentative maceration of grapes

Popis výsledku anglicky

This paper deals with results of studies on changes in the content of total anthocyanins as dependent on their fermentative maceration from grapes of traditional Moravian cultivars (Blauer Portugieser, Saint Laurent and Blaufrankisch). Colouring matterswere macerated in the course of alcoholic fermentation either in a closed rotary tank or in an opened tank with periodic dipping of pulp cap. Quantified were their losses resulting from adsorption of anthocyanins on yeast biomass. Concentration losses ofanthocyanins were also estimated in the course of fermentation of musts made of teinturier grape cultivars Alibernet and Neronet. In this case the skins of berries were separated. The process of fermentative maceration of anthocyanins from grape skins consisted of three different stages. In the stage with the exponential increase in the content of anthocyanins no differences between the closed rotary tank and the opened tank with periodic dipping of pulp cap was observed. It was demonst

Druh

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

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

2006

Kód důvěrnosti údajů

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

Název periodika

Horticultural Science (Prague)

ISSN

0862-867X

e-ISSN

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Svazek periodika

33

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

103-107

Kód UT WoS článku

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EID výsledku v databázi Scopus

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