Number of the records: 1
The changes of selected phenolic substances in wine technology
- 1.0328381 - ÚVGZ 2011 RIV CZ eng J - Journal Article
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]
R&D Projects: GA ČR GA525/06/1757
Institutional research plan: CEZ:AV0Z60870520
Keywords : polyphenols * piceid * resveratrol * caftaric acid * colour * antioxidative capacity
Subject RIV: GM - Food Processing
Impact factor: 0.472, year: 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.
Permanent Link: http://hdl.handle.net/11104/0174709
Number of the records: 1