The Influence of Ascorbic Acid on Sensory and Analytical Parameters of White Wines
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F16%3A43910189" target="_blank" >RIV/62156489:43510/16:43910189 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The Influence of Ascorbic Acid on Sensory and Analytical Parameters of White Wines
Original language description
Ascorbic acid is used as a supplement to sulphur dioxide in winemaking. Its main advantage lies in quick oxidation under conditions of white wine. This fact is based on the ability of ascorbic acid to protect the oxidizable components of wine, including phenolic and taste substances. This research was focused on the effect of ascorbic acid on sensory and analytical parameters of white wines during production technology. Our study compares various doses of ascorbic acid (10 g/hl and 15 g/hl) and sulphur dioxide (40 mg/l), which were added to the mash of two varieties: Rhine Riesling and Grüner Veltliner. The experiment examines the amount of reductones, the amount of free and total sulphur dioxide and the effect on analytical and sensory component of resulting wines. The values were determined using titration method with standard solution of iodine. On the basis of the results obtained we can conclude that the best option appears to be the variant where ascorbic acid is combined with sulphur dioxide. On the contrary, the variant using only ascorbic acid is completely inappropriate for production of white wines.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
MendelNet 2016: Proceedings of International PhD Students Conference
ISBN
978-80-7509-443-8
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
657-662
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 9, 2016
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000392968500117