Počet záznamů: 1
The changes of selected phenolic substances in wine technology
- 1.0328381 - ÚVGZ 2011 RIV CZ eng J - Článek v odborném periodiku
Balík, J. - Kyseláková, M. - Tříska, Jan - Vrchotová, Naděžda - Veverka, J. - Híc, P. - Totušek, J. - Lefnerová, D.
The changes of selected phenolic substances in wine technology.
Czech Journal of Food Sciences. Roč. 26, SI (2008), S3-S12. ISSN 1212-1800. E-ISSN 1805-9317.
[Quality of Moravian and Czech Wines and their Future. Lednice, 11.09.2008-12.09.2008]
Grant CEP: GA ČR GA525/06/1757
Výzkumný záměr: CEZ:AV0Z60870520
Klíčová slova: polyphenols * piceid * resveratrol * caftaric acid * colour * antioxidative capacity
Kód oboru RIV: GM - Potravinářství
Impakt faktor: 0.472, rok: 2008
The effects of the pressing technology and clarification of white grape musts on concentrations of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were processed by hydraulic or pneumatic pressing technologies.
Trvalý link: http://hdl.handle.net/11104/0174709
Počet záznamů: 1