Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Michal Kumšta"'
Publikováno v:
HortScience, Vol 56, Iss 11, Pp 1446-1452 (2021)
The apricot is attractive for several reasons, with the most important being the harvest period and the significant amount of contained substances that positively affect human health. This report discusses the identification and quantification of phe
Externí odkaz:
https://doaj.org/article/4784bddf79eb4460beaf2e9aed8a75ab
Publikováno v:
HortScience, Vol 55, Iss 8, Pp 1372-1377 (2020)
The nutritive quality of food and the aesthetic aspect contribute to the appearance of consumed food. In this study, apricot (Prunus armeniaca L.) flowers were used to determine vitamin C, total phenolic content, flavonoids, antioxidant capacity, car
Externí odkaz:
https://doaj.org/article/e4d67ec934d34d37bdf42f719f8da195
Publikováno v:
Kvasný průmysl, Vol 64, Iss 2, Pp 71–75-71–75 (2018)
The purpose of this study was to test different ways of producing jelly from wine, sugar and gelling material in varying proportions, using several wine varieties. Two different wine varieties were used to produce the tested jelly. White wine of the
Externí odkaz:
https://doaj.org/article/b317f377b16a4ccfb59e5fa7a63a08a5
Publikováno v:
Plant Protection Science, Vol 50, Iss 1, Pp 36-42 (2014)
Externí odkaz:
https://doaj.org/article/e795dc3c87e94d01aba6ac117519a847
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 4, Pp 383-390 (2014)
In recent years, the importance of wine authenticity specification has significantly influenced the world wine market. Nowadays, the importance of terroir is emphasised worldwide. Also in European countries, where varietal wines are produced predomin
Externí odkaz:
https://doaj.org/article/bc118752f7a3485c90080c1c7821b483
Autor:
Pavel Pavloušek, Michal Kumšta
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 5, Pp 474-482 (2013)
Eighteen non-flavonoid phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates, and stilbenes were analysed in 43 monovarietal wines originated from five wine-growing regions in the Czech Republic. The non-flavonoid phenolic compounds i
Externí odkaz:
https://doaj.org/article/ae063de1a6f74741afa6f8fbbbf97949
Publikováno v:
Kvasný průmysl, Vol 59, Iss 6, Pp 167-170 (2013)
Rosé wines has gained a great popularity not only in Czech Republic but also elsewhere in the world. Rosé are produced mostly from traditional varieties such as 'Pinot Noir', 'Blaufrankisch' (Lemberger), 'Zweigeltrebe', 'Merlot' and 'Cabernet Sauvi
Externí odkaz:
https://doaj.org/article/924d0cd7bb2a450a8dff6aee6fa54f8a
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 60, Iss 1, Pp 17-22 (2012)
This work is aimed on stopping of alcoholic fermentation to leave residual sugar and the possibility of sulfur dioxide reduction in wine technology and storage. As a very good opportunity showed mixture of higher saturated fatty acids with a reduced
Externí odkaz:
https://doaj.org/article/7973820264f844c8b6f8a78ab2e4661c
Autor:
Pavel Pavloušek, Michal Kumšta
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 4, Pp 361-372 (2011)
The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt with in this study. Its objective was to analyse and
Externí odkaz:
https://doaj.org/article/21555e6c60f34341b4400f0dc9d626fe
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 58, Iss 5, Pp 21-26 (2010)
This study was aimed on comparison of interspecific and traditional varieties suitable for rosé wines production. For samples of wines – ‘Laurot’, ‘Cerason’, ‘Merlan’, three interspecific Czech varieties and ‘St. Laurent’, ‘Blauf
Externí odkaz:
https://doaj.org/article/fa1e2886518d458abf598467fc0bf4f3