Comparison of the content of selected mineral substances in Czech liturgical and common wines

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43620%2F18%3A43914335" target="_blank" >RIV/62156489:43620/18:43914335 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/18:63519040 RIV/00216305:26220/18:PU128176

Result on the web

<a href="http://dx.doi.org/10.5219/901" target="_blank" >http://dx.doi.org/10.5219/901</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/901" target="_blank" >10.5219/901</a>

Result language

angličtina

Original language name

Comparison of the content of selected mineral substances in Czech liturgical and common wines

Original language description

The article deals with the content of selected mineral substances in Czech liturgical wines and compares them with common wines. Sulphur, phosphorus, boron, potassium, calcium, magnesium, iron, cadmium and lead were selected as evaluated minerals, and they were all found in all the analyzed varieties - Pinot Noir, Red Traminer and Chardonnay. Mineral substances were determined using a quadrupole mass spectrometer in the inductively coupled plasma variant of the Thermo Scientific ICAP Q ICP-MS. Generally, measured results did not show significant differences between the mineral content in liturgical and common wines. Therefore the influence of specific production technologies of liturgical wines on the mineral contents was not proved either. One of the highest mineral concentration was in communion Red Traminer, which, besides beneficial minerals, also contained a high amount of toxic elements. On the contrary, common Red Traminer had one of the lowest concentrations of toxic compounds. The content of permitted lead levels was exceeded in a single case, namely in the Chardonnay kosher sample. For cadmium, no sample exceeded the allowed limit.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

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

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

150-156

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85043457525