Effect of Controlled Micro-Oxygenation on White Wine
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F18%3A43914301" target="_blank" >RIV/62156489:43510/18:43914301 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1051/ctv/20183301078" target="_blank" >https://doi.org/10.1051/ctv/20183301078</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1051/ctv/20183301078" target="_blank" >10.1051/ctv/20183301078</a>
Alternative languages
Result language
angličtina
Original language name
Effect of Controlled Micro-Oxygenation on White Wine
Original language description
The aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (Pinot Blanc' and 'Pinot Gris'). The wine was micro-oxygenated during fermentation and maturation. During fermentation, the antioxidant activity was monitored by the DPPH method and the ammonia nitrogen and nitrogen content of the amino acids and the number of cells in 1 mL of fermenting must were also monitored. In micro-oxygenated wine, the growth of cell mass in the first third of the fermentation was recorded and showed an increase in ammonia nitrogen consumption compared to the control experiment. During fermentation, a slight increase in antioxidant activity was observed in the micro-oxygenated wine. For the aromatic profile measured by GC analysis, a higher content of aromatics, mainly esters, was observed in the micro-oxygenated wine. This was also present in the sensory evaluation.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
<a href="/en/project/DG16P02R017" target="_blank" >DG16P02R017: Viticulture and enology for maintaining and restoring cultural identity wine regions in Moravia</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Ciência e Técnica Vitivinícola
ISSN
0254-0223
e-ISSN
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Volume of the periodical
33
Issue of the periodical within the volume
1
Country of publishing house
PT - PORTUGAL
Number of pages
12
Pages from-to
78-89
UT code for WoS article
000442623100007
EID of the result in the Scopus database
2-s2.0-85061547786