Study of oxygen in wines with different proportions of yeast lees
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F24%3A43924755" target="_blank" >RIV/62156489:43510/24:43924755 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.15586/ijfs.v36i1.2313" target="_blank" >https://doi.org/10.15586/ijfs.v36i1.2313</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15586/ijfs.v36i1.2313" target="_blank" >10.15586/ijfs.v36i1.2313</a>
Alternative languages
Result language
angličtina
Original language name
Study of oxygen in wines with different proportions of yeast lees
Original language description
The lees produced during fermentation are known for their ability to consume oxygen. During wine aging, it has a positive effect on the antioxidant and sensory properties of wine. This study focuses on the effects of different doses of fermentation lees on the oxygen consumption and antioxidant activity of wine, which are important for the quality of the final product as well as consumer. The effect on oxygen consumption after bottling, antioxidant activity and phenolic composition was studied for wines of the variety Greiner Veltliner with different proportions of yeast lees. The rate of dissolved oxygen consumption increased with increasing dosages of fermentation lees. The first significant decrease was observed as early as the second day after bottling for all variants above 20 g of fermentation lees in 0.75 L of wine. Total polyphenol content and antioxidant activity also increased with the dose of yeast lees. The major negative parameter for the highest addition of lees was the concentration of volatile acids, which increased from a baseline value of 0.34 g L-1 to 0.45 g L-1.
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/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
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Italian Journal of Food Science
ISSN
1120-1770
e-ISSN
2239-5687
Volume of the periodical
36
Issue of the periodical within the volume
1
Country of publishing house
IT - ITALY
Number of pages
9
Pages from-to
44-52
UT code for WoS article
001143849600001
EID of the result in the Scopus database
2-s2.0-85184135824