Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F22%3APU147536" target="_blank" >RIV/00216305:26310/22:PU147536 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28160/22:63552620 RIV/70883521:28110/22:63552620

Result on the web

<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/5975/478" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/5975/478</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/JMBFS.5975" target="_blank" >10.55251/JMBFS.5975</a>

Result language

angličtina

Original language name

Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances

Original language description

In recent years, many papers have paid attention to the bioactive compounds, particularly to the antioxidant activity of polyphenolic compounds in food and beverages, due to their positive effect on human body. Therefore, the phenolic compounds and their antioxidant capacity become an important quality parameter, especially in niche markets concerned with health benefits. Wine is an excellent source of various classes of polyphenols. The phenolic compounds are responsible for the sensory characteristics, particularly colour, astringency, bitterness, and aroma, too. Another very important ingredient in the wine is added the sulphur dioxide, which has the role to protect these reductive components of wines. Sulphur dioxide has the effects of antioxidant, antimicrobial and preservative that is mutually merging. However, it is possible to increase the stability of the complex of biologically active substances (BAS), as holders of natural antioxidant capacity. The present contribution brings opportunities rather than full elimination, but a substantial reduction of the content of sulphur dioxide, which protects the wine during the entire technological process of manufacture and treatment. The dosage of sulphur dioxide can be reduced in its values from 15 to 40% of the total health of the authorized maximum sulphur dioxide content of wine.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

<a href="/en/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centre of Polymer Systems</a><br>

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

—

Volume of the periodical

11

Issue of the periodical within the volume

5

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

1-7

UT code for WoS article

000771922500001

EID of the result in the Scopus database

2-s2.0-85129267874