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Erwerbs-Obstbau

, Volume 60, Supplement 1, pp 29–35 | Cite as

Quality of Wine Grape Cultivars Grown in Czech Republic

  • Martin KrálEmail author
  • Martina Ošťádalová
  • Jana Pokorná
  • Bohuslava Tremlová
  • Eliška Rohrerová
  • Marek Šnirc
  • Tomáš Fekete
Original Article
  • 104 Downloads

Abstract

This research aims to make an analysis of significant parameters in wine grape from Czech Republic. It was evaluated pH, content of sugar, ascorbic acid, titratable acidity, total phenolic content and texture properties. For analyzes 5 samples of wine grape were used, harvested during the three periods. The results show that during the ripening of wine grapes there were changes of selected qualitative parameters, particularly of total polyphenols, sugar and some varieties of wine grape also ascorbic acid (significantly in the variety ’Grüner Veltliner’, ’Chardonnay’, ’Pinot Blanc’). Pronounced changes qualitative parameters were among wine grapes harvested the 1st and 2nd seasons. Changes in textural properties also occurred during the harvest and for most varieties between 2nd and 3rd period of harvest. The PCA grouped chemical parameters of wine grape in independent sets and can be used as assessment tool of wine cultivars.

Keywords

Vitis vinifera L. Harvest Chemical composition Textural properties PCA 

Qualität von Keltertraubensorten aus der Tschechischen Republik

Schlüsselwörter

Vitis vinifera L. Weinlese Chemische Zusammensetzung Textureigenschaften PCA 

Notes

Acknowledgements

This work was supported by IGA No. 210/2016/FVHE project.

Conflict of interest

M. Král, M. Ošťádalová, J. Pokorná, B. Tremlová, E. Rohrerová, M. Šnirc and T. Fekete declare that they have no competing interests.

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Copyright information

© Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2018

Authors and Affiliations

  • Martin Král
    • 1
    Email author
  • Martina Ošťádalová
    • 1
  • Jana Pokorná
    • 1
  • Bohuslava Tremlová
    • 1
  • Eliška Rohrerová
    • 1
  • Marek Šnirc
    • 2
  • Tomáš Fekete
    • 3
  1. 1.Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and EcologyUniversity of Veterinary and Pharmaceutical Sciences BrnoBrnoCzech Republic
  2. 2.Department of Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food SciencesSlovak University of AgricultureNitraSlovakia
  3. 3.Department of Hygiene and Food Safety, Faculty of Biotechnology and Food Sciences, SlovakUniversity of AgricultureNitraSlovakia

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