Characterization of moravian wines by selected chemical parameters

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879334" target="_blank" >RIV/62157124:16270/21:43879334 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2297-8739/8/7/89" target="_blank" >https://www.mdpi.com/2297-8739/8/7/89</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/separations8070089" target="_blank" >10.3390/separations8070089</a>

Result language

angličtina

Original language name

Characterization of moravian wines by selected chemical parameters

Original language description

Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo sub-region, from harvests 2015 and 2016. Basic oenological parameters and biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging in wines from harvest 2016. The results of the basic analytical values such as total phenolic acid (TPA), total sulfur dioxide (SO2), pH, actual alcohol content (EtOH), and titratable acidity (TA) were in accordance with generally known values in wines and met the legislative requirements within oenological practices. Biologically active substances, such as gallic acid, trans-caffeic acid (TCA), trans-p-coumaric acid (TPCA), rutin, ferulic acid (FA), myricetin, resveratrol, and quercetin were identified. Comparing the analytical values of individual types of wine leads to a better understanding of winemaking technology and the development of wine as such. The subject of the study was also the monitoring of produced grape pomace incurred during wine production harvest 2015 with the indication of possibilities of its further use.

Czech name

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Czech description

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Type

J_imp - 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

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

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

Name of the periodical

Separations

ISSN

2297-8739

e-ISSN

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Volume of the periodical

8

Issue of the periodical within the volume

7

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

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UT code for WoS article

000677019700001

EID of the result in the Scopus database

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