Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: INDEX OF VOLUME 33 (2015) AUTHORs INDEX, AUTHOR INSTITUTIONS INDEX Journal: Czech Journal of Food Sciences Pages: I-XII Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/8613-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/8613-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:8613-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vildan Eskicioglu Author-Workplace-Name: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey Author-Name: Senem Kamiloglu Author-Workplace-Name: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey Author-Name: Dilara Nilufer-Erdil Author-Workplace-Name: Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey Title: Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products Abstract: The number of dietary fibre enriched food products introduced to the food market has been increased due to several beneficial effects of dietary fibres, mainly on the digestive system. In recent years, there has been a trend towards finding new sources of dietary fibre, such as agronomic by-products. Dietary fibres produced from by-products of antioxidant rich foodstuffs comprise important and healthy antioxidants such as polyphenols and carotenoids. This brings along the antioxidant dietary fibre (ADF) concept, which combines beneficial effects of both dietary fibres and antioxidants. This review focuses on the present knowledge in the literature about the sources and potential applications of ADFs as functional ingredients in the food industry. Also it is aimed to attract the attention of producers to the economic importance of converting those food processing by-products into healthy value-added products. Keywords: antioxidant, dietary fibre, plant waste, polyphenols, bioavailability Journal: Czech Journal of Food Sciences Pages: 487-499 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/42/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/42/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0002.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:42-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yaru Dong Author-Workplace-Name: Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, P.R. China Author-Name: Guohong Qi Author-Workplace-Name: Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, P.R. China Author-Name: Zhiping Yang Author-Workplace-Name: Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, P.R. China Author-Name: Haixiang Wang Author-Workplace-Name: Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, P.R. China Author-Name: Suilou Wang Author-Workplace-Name: Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, P.R. China Author-Name: Guitang Chen Author-Workplace-Name: Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, P.R. China Author-Workplace-Name: Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA Title: Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein Abstract: In order to take full advantage of Grifola frondosa resources, the protein (GFP) was extracted from G. frondosa fruiting body and digested using six different proteases (papain, neutrase, alcalase, trypsin, pepsin, and Protamex) to produce the antioxidative hydrolysates. The trypsin hydrolysate prepared at 1.5 h possessed the strongest antioxidant potential among different hydrolysates, which was separated into four major fractions by ultrafiltration membranes with different molecular weight cut-off (MWCO), that are GFHT-1 (Mw > 10 kDa), GFHT-2 (Mw = 5-10 kDa), GFHT-3 (Mw = 3-5 kDa), and GFHT-4 (Mw < 3 kDa). In succession, the in vitro antioxidant activities of the four fractions were further evaluated, including the scavenging effect on DPPH, ferrous ion chelating effect, reducing power, and ability to inhibit the autoxidation of linoleic acid. The results demonstrated that all fractions are effective antioxidants and comparably GFHT-4 has the highest antioxidant activity. Then GFHT-4 was separated to two major peptide fractions by gel filtration chromatography, and the two fractions were located at 2,385 Da (F-1) and 1,138 Da (F-2), respectively. Keywords: mushroom, trypsin antioxidant activity, peptides Journal: Czech Journal of Food Sciences Pages: 500-506 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/197/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/197/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0003.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:197-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marcela Sluková Author-Workplace-Name: Department of Carbohydrates and Cereals and Author-Name: Miroslav Kubín Author-Workplace-Name: MILLBA-CZECH, Ústí nad Labem, Czech Republic$2 Author-Name: Šárka Horáčková Author-Workplace-Name: Department of Dairy, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Czech Republic Author-Name: Josef Příhoda Author-Workplace-Name: Department of Carbohydrates and Cereals and Title: Application of amylographic method for determination of the staling of bakery products Abstract: Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage. A modified amylographic method (viscometric measurement using the promylograph) for rapid evaluation of the staling rate of fine sweet wheat bakery products were verified. In comparison with the standard method using an amylograph the modified amylographic method consisted in the measurement performed at a constant temperature curve. The staling of bakery products was followed for several days by viscometric measurement of crumb slurry, penetrometry measurement of crumb firmness, and evaluation of sensory properties of bakery products. A significant correlation between viscometric results and penetrometry was found. Keywords: bread, aging, viscosity of slurry, viscometric measurement of crumb, penetrometry, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 507-512 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/184/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/184/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0004.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:184-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Daniela ŠÁLKOVÁ Author-Workplace-Name: Department of Trade and Finance, Faculty of Economics and Management, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Aleš HES Author-Workplace-Name: Department of Trade and Finance, Faculty of Economics and Management, Czech University of Life Sciences Prague, Prague, Czech Republic Title: Gluten-free food - the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments Abstract: The perceptions of individuals with coeliac disease about gluten-free products and their consumer behaviour when eating out in hospitality establishments in the Czech Republic were investigated. The dependence of the selected characters important in the consumer behaviour of coeliac patients in the decision-making process when choosing a dining establishment, in particular the focus on identifying the key criteria that influence the decision-making of coeliac patients when selecting a particular public catering establishment, were examined. 441 questionnaires were analysed. The result is a finding of the consistency and relevance of characters in the decision-making process of coeliacs when selecting dining establishments and their satisfaction with the range of gluten-free foods in open and closed dining establishments in the Czech Republic. Deglutenised foods (raw ingredients) are very expensive and a structured and economically balanced range of processed products should be found in the hospitality industry with the acceptance of the purchasing power of their consumers. Keywords: coeliac disease, consumer behaviour, food consumption, purchase Journal: Czech Journal of Food Sciences Pages: 513-517 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/113/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/113/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0005.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:113-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: XU Jie Author-Workplace-Name: Department of Opto-Electronic Engineering Author-Name: Furong HUANG Author-Workplace-Name: Department of Opto-Electronic Engineering Author-Name: LI Yuanpeng Author-Workplace-Name: Department of Opto-Electronic Engineering Author-Name: Zhe CHEN Author-Workplace-Name: Department of Opto-Electronic Engineering Author-Name: Yong WANG Author-Workplace-Name: Department of Food Science and Engineering, Jinan University, Guangzhou, P.R. China Title: Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy Abstract: A method for the rapid and nondestructive determination of total nitrogen content in soy sauce was explored. Prediction models were established using near-infrared spectroscopy combined with each of the following techniques: partial least squares (PLS), interval PLS, synergy interval PLS (siPLS), and backward interval PLS. Results showed that each improved forecast model was better than the PLS model. The siPLS method exhibited the best performance. The full spectrum of light soy sauce was divided into 20 subintervals. The combination of four subintervals, namely, 6, 11, 13, and 18, showed the best effect, with a correlation coefficient of 0.9977 and an RMSECV of 0.0198. The full spectrum of dark soy sauce was divided into 20 subintervals. The combination of three subintervals, namely, 14, 17, and 19, showed the best effect, with a correlation coefficient of 0.9818 and an RMSECV of 0.0640. Therefore, the siPLS method can realise a rapid and accurate detection of total nitrogen content in soy sauce. Keywords: near-infrared spectroscopy, partial least squares Journal: Czech Journal of Food Sciences Pages: 518-522 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/229/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/229/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0006.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:229-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Elisabete Maria Cruz Alexandre Author-Workplace-Name: QOPNA, Department of Chemistry, University of Aveiro, Aveiro, Portugal Author-Name: Ivo Manuel Mira Abreu Rodrigues Author-Workplace-Name: Departament of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Coimbra, Portugal Author-Name: Jorge Manuel Alexandre Saraiva Author-Workplace-Name: QOPNA, Department of Chemistry, University of Aveiro, Aveiro, Portugal Title: Influence of thermal and pressure treatments on inhibition of potato tubers sprouting Abstract: The effect of short duration thermal treatments (60 and 65°C for 1 min) and low intensity high pressure treatments (15 and 30 MPa for 10 min) on the sprouting of potato tubers was applied individually and sequentially, as an attempt to achieve higher inhibitory effects. Thermal treatments only slightly reduced sprouting, evaluated by the number of sprouted tubers, number of sprouts per sprouted tuber, sprout elongation rate, and sprout length. The pressure treatments alone resulted in a slightly higher inhibitory effect compared to the thermal treatments alone. However, it was for the combined treatments when the highest inhibitory effect on sprouting was observed, particularly when potatoes were stored under controlled temperature and humidity conditions that promoted faster sprouting. The combined treatments versus the control led to a much lower number of sprouted tubers (50% vs 100%), number of sprouts per sprouted tuber (4 vs 20), sprout elongation rate (1.48 ± 0.24 mm/day vs 38.5 ± 2.80mm/day), and sprout length (71 mm vs 1542 mm). These inhibitory effects on sprouting can be of interest and potential for industrial application. Keywords: high pressure treatments, heat treatments, individual and combined treatments, potato sprouts, sprouting onset, reduction Journal: Czech Journal of Food Sciences Pages: 524-530 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/241/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/241/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0007.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:241-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Costantino Fadda Author-Workplace-Name: Department of Agriculture, University of Sassari, Sassari, Italy Author-Name: Paolo Antonio Maria Fenu Author-Workplace-Name: Department of Agriculture, University of Sassari, Sassari, Italy Author-Name: Giampaolo Usai Author-Workplace-Name: Department of Agriculture, University of Sassari, Sassari, Italy Author-Name: Alessandra Del Caro Author-Workplace-Name: Department of Agriculture, University of Sassari, Sassari, Italy Author-Name: Yolanda Matia Diez Author-Workplace-Name: Department of Agriculture, University of Sassari, Sassari, Italy Author-Name: Anna Maria Sanguinetti Author-Workplace-Name: Department of Agriculture, University of Sassari, Sassari, Italy Author-Name: Antonio Piga Author-Workplace-Name: Department of Agriculture, University of Sassari, Sassari, Italy Title: Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life Abstract: The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at 0°C for 6, 12 or 18 days and then transferred to shelf life at 20°C for 2 days. The parameters most influenced by cold storage and shelf life were firmness, colour, and antioxidant activity. Firmness decreased significantly during storage and colour parameters showed a decrease in saturation. Significant increases in polyphenols and anthocyanins were registered during storage, with a resulting increase in total antioxidant activity. The sensory analysis demonstrated that fruits maintain an acceptable quality level for up to 1 day under shelf life conditions following 18 days of cold storage. Keywords: anthocyanins, polyphenols, sensory analysis, texture Journal: Czech Journal of Food Sciences Pages: 531-536 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/171/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/171/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0008.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:171-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vladimir Filip Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jan Kyselka Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Iveta Hrádková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Markéta Berčíková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Klára Cihelková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils Abstract: A versatile isothermal glass apparatus provided with sintered glass on the bottom was designed for the bench scale adsorptive bleaching and deodorisation of vegetable oils. The stream of argon bubbles agitated the sample in both cases and protected the vegetable oil effectively against undesirable autoxidation and photooxygenation changes. However, a variable concentration of hexanal (27-30 μmol/kg) was always present in half-refined oils due to the heterolytic fragmentation of alkyl hydroperoxides. The colour on the Lovibond scale and the content of phosphorus (< 5 mg/kg) were efficiently decreased during the laboratory bleaching of rapeseed oil. It was found out that the adapted glass apparatus connected with a vacuum pump (1 hPa, a stream of argon gas instead of stripping steam) was able to reduce the content of carbonyl compounds below detectable concentration at 220-240°C. Furthermore, the extent of minor geometrical and positional isomerisation reactions was negligible (0.035-0.130 wt%). The results of the bench scale bleaching and deodorisation experiments were completely comparable with the industrial equipment under reduced pressure of the air. Keywords: hexanal, alkyl hydroperoxides, heterolytic cleavage, rapeseed oil, bleaching Journal: Czech Journal of Food Sciences Pages: 537-544 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/438/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/438/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0009.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:438-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marie HRUŠKOVÁ Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Ivan ŠVEC Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Cookie making potential of composite flour containing wheat, barley and hemp Abstract: Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential. Dehulled or covered hemp seeds wholemeal flour types and commercial fine hemp flour differed in their impact on the wheat-barley SRC scores. Rheological behaviour of flour tri-composites was changed in terms of a reduction of dough tolerance to overmixing, and that fact was positively reflected in baking test results. Compared to cookies with 30% of barley flour in recipe, volumes increased significantly as a result of the fine hemp flour addition only (from 150.3 ml/100 g to 173.4 ml/100 g, i.e. +15%). Their spread ratio was worsened to the same extent, it diminished from 4.54 to 3.86. For sample counterparts containing 50% of barley flour, determined values were 138.3 vs. 153.2 ml/100 g (+11%) and 4.75 vs. 5.16, respectively. Within the cluster analysis, a tree-plot verified the similarity of both wheat flour standards as well as of both wheat-barley premixes. Further grouping was linked according to the barley flour ratio, and secondarily according to the hemp flour type tested. Keywords: wheat composite flour, barley flour, hemp product, baking test, cookie, cluster analysis Journal: Czech Journal of Food Sciences Pages: 545-555 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/9/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/9/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0010.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:9-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Shahzad Hussain Author-Workplace-Name: Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia Title: Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties Abstract: Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the starch properties as an alternative to chemical and enzymatic modification. In the presence of linseed gum, peak and final viscosities were increased significantly as compared to plain rice starch. Pasting temperature was decreased in the presence of gum. The differential scanning colorimeter (DSC) data of different blends showed that the peak temperature increased with higher levels of gum replacement. Data obtained from the Brookfield rheometer were best fitted to the power law model and demonstrated an increase in shear stress as a function of shear rate. Pseudoplasticity (n < 1) of the gels was increased as a function of gum concentrations. The texture profile analysis of gels revealed that increasing the linseed gum level resulted in higher hardness and adhesiveness. Keywords: rice starch, linseed gum, pasting properties, thermal properties, blends Journal: Czech Journal of Food Sciences Pages: 556-563 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/243/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/243/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0011.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:243-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Javad Sadeghinezhad Author-Workplace-Name: Department of Basic Sciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran Author-Name: Bahador Hajimohammadi Author-Workplace-Name: Research Center for Molecular Identification of Food Hazards, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Author-Name: Farkhondeh Izadi Author-Workplace-Name: Research Center for Molecular Identification of Food Hazards, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Author-Name: Fatemeh Yarmahmoudi Author-Workplace-Name: Department of Basic Sciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran Author-Name: Rocco Latorre Author-Workplace-Name: Department of Medical and Surgical Science, University of Bologna, Bologna, Italy Title: Evaluation of the morphologic method for the detection of animal and herbal content in minced meat Abstract: The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference between the estimated percentages of both additive tissues and the real related percentages. Overall, neither was there any significant difference between the data of the three parts of each sample and the real percentages. The findings of the present research suggest the histological technique as an effective method for qualitative and quantitative evaluations of minced meat. Keywords: histology, meat, adulteration, soya, chicken gizzard Journal: Czech Journal of Food Sciences Pages: 564-569 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/167/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/167/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0012.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:167-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jiří Téthal Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Mojmír Baroň Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Radek Sotolář Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Stefan Ailer Author-Workplace-Name: Department of Fruit Production, Viticulture and Oenology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Jiří Sochor Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Title: Effect of grapevine rootstocks on qualitative parameters of the Cerason variety Abstract: The Cerason variety is a hybrid from the cross of Merlan × Fratava varieties and its registration took place in 2008. In the category of fungus-resistant (PIWI) grapevine varieties, Cerason represents a very prospective variety. This study deals with effects of seven selected rootstock varieties (K 125AA, Amos, Börner, CR2, K5BB, K1SO4, and T5C) on qualitative parameters of Cerason juice. This experiment was established in 2011 in vineyards of Mendel University in Lednice. In the juice of the berries, the following parameters were monitored: concentrations of sugar, total acids, tartaric acid, malic acid, ratio of tartaric to malic acid (β-ratio), concentration of yeast assimilable nitrogen, and pH value. These parameters were monitored in seven-day intervals in the period of 6 weeks. The aim of this study was to identify those rootstock varieties that would be the most suitable for the given locality on the basis of contents of the aforementioned important substances. The best results were recorded in K125AA and K5BB rootstock varieties. Keywords: grapevine variety, sugar concentration, total acids, tartaric acid, malic acid, yeast assimilable nitrogen, pH Journal: Czech Journal of Food Sciences Pages: 570-579 Volume: 33 Issue: 6 Year: 2015 DOI: 10.17221/159/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/159/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201506-0013.txt Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:159-2015-CJFS