Effect of bentonite clarification on concetration of anthocyanins and colour intensity of red and rosé wines

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F03%3A55500006" target="_blank" >RIV/62156489:_____/03:55500006 - 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

Effect of bentonite clarification on concetration of anthocyanins and colour intensity of red and rosé wines

Popis výsledku v původním jazyce

The objective was to follow losses in concentration of total anthocyanin pigments in red and rosé wines clarified with various doses of two commercial types of bentonite and to perform a sensory and analytical evaluation of differences in colour intensity of clarified and non-clarified wines. The loss of anthocyanins increased with the increasing doses of bentonite but statistically significant differences existed only between doses of 0.5 and 1.5 g/l. Not the type of bentonite but its dose showed an important effect on the extent of changes in colour intensity of wine. A sensory evaluation of colour intensity showed that in rosé and red wines doses of 0.5 g/l and 1.5 g/l, respectively,. reduced significantly intensity of wine colour as compared with non-clarified samples.

Název v anglickém jazyce

Effect of bentonite clarification on concetration of anthocyanins and colour intensity of red and rosé wines

Popis výsledku anglicky

The objective was to follow losses in concentration of total anthocyanin pigments in red and rosé wines clarified with various doses of two commercial types of bentonite and to perform a sensory and analytical evaluation of differences in colour intensity of clarified and non-clarified wines. The loss of anthocyanins increased with the increasing doses of bentonite but statistically significant differences existed only between doses of 0.5 and 1.5 g/l. Not the type of bentonite but its dose showed an important effect on the extent of changes in colour intensity of wine. A sensory evaluation of colour intensity showed that in rosé and red wines doses of 0.5 g/l and 1.5 g/l, respectively,. reduced significantly intensity of wine colour as compared with non-clarified samples.

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

2003

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

30

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

135-141

Kód UT WoS článku

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EID výsledku v databázi Scopus

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