Possibilities of the Use of Phenolic Compounds when Assessing the Authenticity of Wine Samples

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Possibilities of the Use of Phenolic Compounds when Assessing the Authenticity of Wine Samples

Popis výsledku v původním jazyce

Phenolic compounds can be used for the assessment of wine samples authenticity on the base of their geographic origin, variety and/or vintage. The research that is being carried out in the Czech Republic is focused on the application of phenolic compounds estimation when assessing the geographic origin either of a wine or of a grape variety. In this paper, we present results obtained in HPLC assays when assessing levels of phenolic substances in wine samples within the period of 2010-2013. Possibilitiesof the use of phenolic compounds when assessing the authenticity of wine samples are illustrated with results of the following three experiments: (i) study on relationships existing between varietal samples of white wine (Riesling) and the region; (ii)study on relationships existing between white wine and terroir or variety and (iii) study on relationships existing between analyzed samples of red wine and terroir. Obtained experimental results proved that phenolic compounds are very su

Název v anglickém jazyce

Possibilities of the Use of Phenolic Compounds when Assessing the Authenticity of Wine Samples

Popis výsledku anglicky

Phenolic compounds can be used for the assessment of wine samples authenticity on the base of their geographic origin, variety and/or vintage. The research that is being carried out in the Czech Republic is focused on the application of phenolic compounds estimation when assessing the geographic origin either of a wine or of a grape variety. In this paper, we present results obtained in HPLC assays when assessing levels of phenolic substances in wine samples within the period of 2010-2013. Possibilitiesof the use of phenolic compounds when assessing the authenticity of wine samples are illustrated with results of the following three experiments: (i) study on relationships existing between varietal samples of white wine (Riesling) and the region; (ii)study on relationships existing between white wine and terroir or variety and (iii) study on relationships existing between analyzed samples of red wine and terroir. Obtained experimental results proved that phenolic compounds are very su

Druh

C - Kapitola v odborné knize

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Wine: Phenolic Composition, Classification and Health Benefits

ISBN

978-1-63321-048-6

Počet stran výsledku

20

Strana od-do

225-244

Počet stran knihy

356

Název nakladatele

Nova Science Publishers, Inc.

Místo vydání

Hauppauge NY, USA

Kód UT WoS kapitoly

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