Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F15%3A43873290" target="_blank" >RIV/70883521:28110/15:43873290 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances

Original language description

In recent years, many papers have paid attention to the bioactive compounds, particularly to the antioxidant activity of polyphenolic compounds in food and beverages, due to their positive effect on human body. As consumers have become more conscious ofthe health benefits of phenolic compounds and their antioxidant activities via the conventional media, the beverage industries have recognized new marketing opportunities for their products. Therefore, the phenolic compounds and their antioxidant capacity infoods and beverager become an important quality parameter, aspecially in niche markets concerned with health benefits. Wine is a widely consumed beverage in the world, with thousands of years of traditon. It is an excellent source of various classesof polyphenols. The phenolic compounds are responsible for the sensory characteristics, particularly colour, astringency, bitterness and aroma, too. Another very important ingredient in the wine is added the sulphur dioxide, which has the

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centre of Polymer Systems</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2015

Confidentiality

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