A statistical approach for reduce of the sulphur dioxide content of wine

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28160%2F22%3A63557399" target="_blank" >RIV/70883521:28160/22:63557399 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/22:63557399

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Statistický přístup pro snížení obsahu oxidu siřičitého ve víně

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 the human body. Therefore, the phenolic compounds and their antioxidant capacity become an important quality parameter, especially in niche markets concerned with health benefits. Wine is an excellent source of various classes of 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 sulphur dioxide, which has a role to protect these reductive components of wines. Sulphur dioxide has the effects of antioxidant, antimicrobial and preservative that is mutually merging. However, it is possible to increase the stability of the complex of biologically active substances (BAS), as holders of natural antioxidant capacity. The present contribution brings opportunities rather than full elimination, but a substantial reduction of the content of sulphur dioxide, which protects the wine during the entire technological process of manufacture and treatment. The dosage of sulphur dioxide can be reduced in its values from 15 to 40 % of the total health of the authorized maximum sulphur dioxide content of wine.

Czech name

Statistický přístup pro snížení obsahu oxidu siřičitého ve víně

Czech 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 the human body. Therefore, the phenolic compounds and their antioxidant capacity become an important quality parameter, especially in niche markets concerned with health benefits. Wine is an excellent source of various classes of 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 sulphur dioxide, which has a role to protect these reductive components of wines. Sulphur dioxide has the effects of antioxidant, antimicrobial and preservative that is mutually merging. However, it is possible to increase the stability of the complex of biologically active substances (BAS), as holders of natural antioxidant capacity. The present contribution brings opportunities rather than full elimination, but a substantial reduction of the content of sulphur dioxide, which protects the wine during the entire technological process of manufacture and treatment. The dosage of sulphur dioxide can be reduced in its values from 15 to 40 % of the total health of the authorized maximum sulphur dioxide content of wine.

Type

D - Article in proceedings

CEP classification

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OECD FORD branch

21101 - Food and beverages

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

2022

Confidentiality

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

Article name in the collection

Bezpečnosť a kontrola potravín. Zborník odborných prác z XIX. vedeckej konferencie s medzinárodnou účasťou online

ISBN

978-80-8266-006-0

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

29-34

Publisher name

Garmond Nitra

Place of publication

Nitra

Event location

Piešťany

Event date

Apr 6, 2022

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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