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Vergleich der gehalte ausgewählter ester und höherer alkohole sowie gesamtgehalt polyphenolischer substanzen in weinen der rebsorten 'chardonnay' und 'riesling' nach jahrgang

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dc.title Vergleich der gehalte ausgewählter ester und höherer alkohole sowie gesamtgehalt polyphenolischer substanzen in weinen der rebsorten 'chardonnay' und 'riesling' nach jahrgang de
dc.title Comparison of contents of selected esters, higher alcohols and total content of polyphenolic substances in wines of the varieties 'Chardonnay' and 'Riesling' by vintage en
dc.contributor.author Valášek, Pavel
dc.contributor.author Mlček, Jiří
dc.contributor.author Adámková, Anna
dc.contributor.author Křivánková, Milada
dc.contributor.author Valášek Jr., Pavel
dc.contributor.author Adámek, Martin
dc.contributor.author Sedláčková, Eva
dc.relation.ispartof Mitteilungen Klosterneuburg
dc.identifier.issn 0007-5922 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 69
utb.relation.issue 2
dc.citation.spage 115
dc.citation.epage 123
dc.type article
dc.language.iso en
dc.publisher Hoehere Bundeslehranstalt Und Bundesamt Fuer Wein- Und Obstbau
dc.subject grapevine en
dc.subject wine en
dc.subject Chardonnay en
dc.subject Riesling en
dc.subject polyphenols en
dc.description.abstract The content of individual sensory active substances in wine is an important parameter of wine evaluation concerning sensory attributes of wine. This article discusses the development of aromatic substances contents in wines of 'Chardonnay' and 'Riesling' grapes in five consecutive wine vintages (2008 to 2012) from the same vineyard track and processed using the same methods. Out of biologically active substances, the total content of phenolic substances was determined in the presented samples. In the individual samples, aromatic substances were analyzed using gas chromatography with mass spectrometry (GC/MS). The concentration of 1 pentanol was the highest (82 to 292 mg/l). Isobutanol and 1 propanol followed. In 'Chardonnay', out of esters, the concentration ethyl acetate was the highest, followed by ethyl ester of caprylic acid and isoamyl acetate. 'Riesling' had characteristics of highly concentrated ethyl acetate, pentyl formate and ethyl caprylate. The total content of polyphenolic substances was in a range of 188 to 308 mg/l in 'Chardonnay' and 194 to 281 mg/l in 'Riesling'. Average values in 'Riesling' were higher than in 'Chardonnay'. The article documents that wines made from the same grape variety grown at the same vineyard track during similar climatic conditions and processed using the same techniques do not possess the same aromatic characteristics. Minor changes of individual factors may cause significant changes of a wine's sensory quality. en
utb.faculty Faculty of Logistics and Crisis Management
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009453
utb.identifier.obdid 43880732
utb.identifier.scopus 2-s2.0-85080998029
utb.identifier.wok 000492459400005
utb.source J-wok
dc.date.accessioned 2019-11-29T14:47:23Z
dc.date.available 2019-11-29T14:47:23Z
dc.description.sponsorship TBU in ZlIn [IGA/FT/2019/004]; project BUT in Brno [FEKT S 17 3934]
utb.contributor.internalauthor Valášek, Pavel
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Adámková, Anna
utb.contributor.internalauthor Křivánková, Milada
utb.contributor.internalauthor Valášek Jr., Pavel
utb.contributor.internalauthor Sedláčková, Eva
utb.fulltext.affiliation Pavel Valášek1, Jiří Mlček2, Anna Adámková2, Milada Křivánková2, Pavel Valášek Jr.3, Martin Adámek4 and Eva Sedláčková2 1 Department of Environmental Security, Faculty of Logistics and Crisis Management, Tomas Bata University Zlín CZ-68601 Uherské Hradiště, Studentské nám. 1532 2 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University Zlín, CZ-76001 Zlín, Vavreckova 275 3 Department of Crisis Managament, Faculty of Logistics and Crisis Management, Tomas Bata University Zlín CZ-68601 Uherské Hradiště, Studentské nám. 1532 4 Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology CZ-61600 Brno, Technická 3058/10
utb.fulltext.dates Received June, 26th, 2018
utb.fulltext.sponsorship This research was supported by the internal grant of TBU in Zlín (No. IGA/FT/2019/004) and project BUT in Brno no. FEKT S 17 3934.
utb.wos.affiliation [Valasek, Pavel] Tomas Bata Univ Zlin, Fac Logist & Crisis Management, Dept Environm Secur, Studentske Nam 1532, CZ-68601 Uherske Hradiste, Czech Republic; [Mlcek, Jiri; Adamkova, Anna; Krivankova, Milada; Sedlackova, Eva] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, CZ-76001 Zlin, Czech Republic; [Valasek, Pavel, Jr.] Tomas Bata Univ Zlin, Fac Logist & Crisis Management, Dept Crisis Managament, Studentske Nam 1532, CZ-68601 Uherske Hradiste, Czech Republic; [Adamek, Martin] Brno Univ Technol, Fac Elect Engn & Commun, Dept Microelect, Tech 3058-10, CZ-61600 Brno, Czech Republic
utb.scopus.affiliation Department of Environmental Security, Faculty of Logistics and Crisis Management, Tomas Bata University Zlín, Studentské nám. 1532, Uherské Hradiště, CZ-68601, Czech Republic; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University Zlín, Vavreckova 275, Zlín, CZ-76001, Czech Republic; Department of Crisis Managament, Faculty of Logistics and Crisis Management, Tomas Bata University Zlín, Studentské nám. 1532, Uherské Hradiště, CZ-68601, Czech Republic; Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technická 3058/10, Brno, CZ-61600, Czech Republic
utb.fulltext.projects IGA/FT/2019/004
utb.fulltext.projects FEKT S 17 3934
utb.fulltext.faculty Faculty of Logistics and Crisis Management
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Logistics and Crisis Management
utb.fulltext.ou Department of Environmental Security
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Crisis Managament
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