A study on the content of terpenic compounds in the cultivar 'Moravian Muscat' (Vitis vinifera L.)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F17%3A43912178" target="_blank" >RIV/62156489:43510/17:43912178 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/570" target="_blank" >http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/570</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

A study on the content of terpenic compounds in the cultivar 'Moravian Muscat' (Vitis vinifera L.)

Popis výsledku v původním jazyce

Terpenic represent a very interesting group of aromatic substances. They occur in aromatic grapevine cultivars and create Muscat and flower aromas. In 2013, their contents as well as contents of other aromatic substances were determined in juices made of the Moravian Muscat cultivar after 5, 12 and 24 of maceration. Pedigree: Muscat Ottonel x Prachtraube. As Control, fresh juice analysed immediately after the pressing was used. The aim of this experiment was to find out which terpenic compounds are present in grapes of this cultivar and which length of maceration would be the most suitable for making wine. Attention was paid also to levels of monoterpens, phenols, ethyls, alcohols and acids as well as to basic analytical parameters. Results of a chemical analysis indicated that an optimum is the maceration of grapes for 24 hours because after this time interval the highest amount of terpenic substances was released.

Název v anglickém jazyce

A study on the content of terpenic compounds in the cultivar 'Moravian Muscat' (Vitis vinifera L.)

Popis výsledku anglicky

Terpenic represent a very interesting group of aromatic substances. They occur in aromatic grapevine cultivars and create Muscat and flower aromas. In 2013, their contents as well as contents of other aromatic substances were determined in juices made of the Moravian Muscat cultivar after 5, 12 and 24 of maceration. Pedigree: Muscat Ottonel x Prachtraube. As Control, fresh juice analysed immediately after the pressing was used. The aim of this experiment was to find out which terpenic compounds are present in grapes of this cultivar and which length of maceration would be the most suitable for making wine. Attention was paid also to levels of monoterpens, phenols, ethyls, alcohols and acids as well as to basic analytical parameters. Results of a chemical analysis indicated that an optimum is the maceration of grapes for 24 hours because after this time interval the highest amount of terpenic substances was released.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Italian Journal of Food Science

ISSN

1120-1770

e-ISSN

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Svazek periodika

29

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

IT - Italská republika

Počet stran výsledku

11

Strana od-do

222-232

Kód UT WoS článku

000401639300003

EID výsledku v databázi Scopus

2-s2.0-85019757592