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@inproceedings{750985,
author = {Balík, Josef and Kyseláková, Marie and Veverka, Jaromír and Tříska, Jan and Vrchotová, Naděžda and Totušek, Jiří and Lefnerová, Danuše},
address = {Leuven},
booktitle = {ISHS Acta Horticulturae 754 : International Workshop on Advances in Grapevine and Wine Research},
edition = {1},
editor = {ISHS},
keywords = {claryfying agens red wine polyphenols anthocynins method},
language = {eng},
location = {Leuven},
isbn = {978-90-6605-620-6},
pages = {563-568},
publisher = {ISHS},
title = {The effect of clarirification on colour, concentration of anthocyanins and polyphenols in red wine},
url = {http://www.actahort.org/books/754/754_75.htm},
year = {2007}
}
TY - JOUR
ID - 750985
AU - Balík, Josef - Kyseláková, Marie - Veverka, Jaromír - Tříska, Jan - Vrchotová, Naděžda - Totušek, Jiří - Lefnerová, Danuše
PY - 2007
TI - The effect of clarirification on colour, concentration of anthocyanins and polyphenols in red wine
PB - ISHS
CY - Leuven
SN - 9789066056206
KW - claryfying agens red wine polyphenols anthocynins method
UR - http://www.actahort.org/books/754/754_75.htm
L2 - http://www.actahort.org/books/754/754_75.htm
N2 - Effects of different doses of various clarifying agens onthe content on phenolic substances in young red wines were studed. The orginal concentration of anthocyanins (213 mg/l)was decreased at most after the application of egg white but the total colour intensitz of these red wines increased. An increased share of polymeric forms of anthocyanins in the final colour of red wines was observed in all variants of this experiment.
ER -
BALÍK, Josef, Marie KYSELÁKOVÁ, Jaromír VEVERKA, Jan TŘÍSKA, Naděžda VRCHOTOVÁ, Jiří TOTUŠEK a Danuše LEFNEROVÁ. The effect of clarirification on colour, concentration of anthocyanins and polyphenols in red wine. Online. In ISHS. \textit{ISHS Acta Horticulturae 754 : International Workshop on Advances in Grapevine and Wine Research}. 1. vyd. Leuven: ISHS, 2007. s.~563-568. ISBN~978-90-6605-620-6. [citováno 2024-04-24]
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