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Impact of technological operations on oxygen consumption during wine production

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43923679" target="_blank" >RIV/62156489:43510/23:43923679 - isvavai.cz</a>

  • Result on the web

    <a href="https://doi.org/10.1556/066.2023.00018" target="_blank" >https://doi.org/10.1556/066.2023.00018</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1556/066.2023.00018" target="_blank" >10.1556/066.2023.00018</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Impact of technological operations on oxygen consumption during wine production

  • Original language description

    Oxygen plays a crucial role in all stages of wine production. The aim of this study was to quantify dissolved oxygen in filtered wines trained on fine lees during different technological operations such as racking, coarse filtration, stabilisation of thermolabile proteins, and sterile filtration and bottling. The most significant oxygenation of wine occurs during filtration (1.9-3.57 mg L-1) and during bottling (2.99-4.12 mg L-1). At the same time, oxygen affects the phenolic composition, antioxidant activity and sulphur dioxide. Understanding and being able to use oxygen correctly during wine production can lead to a reduction in the doses of sulphur dioxide used. It has been shown that wines trained on fine lees are more able to withstand oxygen and, therefore, the sulphur dioxide doses can be reduced substantially. The experiment, in which two different winemaking technologies were observed, was carried out on the Welschriesling variety using both stainless steel tanks and oak barrels.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • 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

    2023

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Acta Alimentaria

  • ISSN

    0139-3006

  • e-ISSN

    1588-2535

  • Volume of the periodical

    52

  • Issue of the periodical within the volume

    2

  • Country of publishing house

    HU - HUNGARY

  • Number of pages

    13

  • Pages from-to

    281-293

  • UT code for WoS article

    001023998300012

  • EID of the result in the Scopus database

    2-s2.0-85161389101