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