Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F22%3A43920939" target="_blank" >RIV/62156489:43510/22:43920939 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/molecules27010235" target="_blank" >https://doi.org/10.3390/molecules27010235</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/molecules27010235" target="_blank" >10.3390/molecules27010235</a>
Alternative languages
Result language
angličtina
Original language name
Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines
Original language description
This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg.LMINUS SIGN 1), coutaric acid (1.37 mg.LMINUS SIGN 1) and Catechin (0.86 mg.LMINUS SIGN 1) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg.LMINUS SIGN 1, coutaric acid 5.01 mg.LMINUS SIGN 1 and Catechin 4.45 mg.LMINUS SIGN 1). In the final wine, hydroxybenzoic acids were found in higher concentrations in the control variant (gallic acid 2.58 mg.LMINUS SIGN 1, protocatechuic acid 1.02 mg.LMINUS SIGN 1, vanillic acid 2.05 mg.LMINUS SIGN 1, syringic acid 2.10 mg.LMINUS SIGN 1) than in the hyperoxygenated variant (2.01 mg.LMINUS SIGN 1, 0.86 mg.LMINUS SIGN 1, 0.98 mg.LMINUS SIGN 1 and 1.50 mg.LMINUS SIGN 1 respectively). Higher concentrations of total flavanols (2 mg.LMINUS SIGN 1 in hyperoxygenated must and 21 mg.LMINUS SIGN 1 in control must; 7.5 mg.LMINUS SIGN 1 in hyperoxygenated wine and 19.8 mg.LMINUS SIGN 1 in control wine) and polyphenols (97 mg.LMINUS SIGN 1 in hyperoxygenated must and 249 mg.LMINUS SIGN 1 in control must; 171 mg.LMINUS SIGN 1 in hyperoxygenated wine and 240 mg.LMINUS SIGN 1 in control wine) were found in both the must and the control wine. A total of 24 volatiles were determined using gas chromatog-raphy mass spectrometry. Statistical differences were achieved for isobutyl alcohol (26.33 mg.LMINUS SIGN 1 in control wine and 32.84 mg.LMINUS SIGN 1 in hyperoxygenated wine), or 1-propanol (7.28 mg.LMINUS SIGN 1 in control wine and 8.51 mg.LMINUS SIGN 1 in hyperoxygenated wine), while esters such as isoamyl acetate (1534.41 µg.LMINUS SIGN 1 in control wine and 698.67 µg.LMINUS SIGN 1 in hyperoxygenated wine), 1-hexyl acetate (136.32 µg.LMINUS SIGN 1 in control wine and 71.67 µg.LMINUS SIGN 1 in hyperoxygenated wine) and isobutyl acetate (73.88 µg.LMINUS SIGN 1 in control wine and 37.27 µg.LMINUS SIGN 1 in hyperoxygenated wine) had a statistically lower concentration.
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
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Molecules
ISSN
1420-3049
e-ISSN
1420-3049
Volume of the periodical
27
Issue of the periodical within the volume
1
Country of publishing house
CH - SWITZERLAND
Number of pages
15
Pages from-to
235
UT code for WoS article
000751107700001
EID of the result in the Scopus database
2-s2.0-85122030243