A role of Reductones in the Monitoring of Sulphur Dioxide Content in Wines during their Maturation and Storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00224389" target="_blank" >RIV/62156489:43210/14:00224389 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14410/14:00079060 RIV/70883521:28110/14:43871799

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

A role of Reductones in the Monitoring of Sulphur Dioxide Content in Wines during their Maturation and Storage

Popis výsledku v původním jazyce

The content of free SO2 (1.3--37.9 mg/l and 5.3--19.7 mg/l for 2009 and 2010) and total SO2 (38.3--272.0 mg/l and 52.0--102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results of free SO2 found using the commercial SO2 reagentwere higher than our results since the reagent determined not only free SO2 but also reductones. The content of titrated acids was constant with a very moderate time decrease and the values were on average about 9.1--5.3 g/l (2009) and 13.1--7.9 g/l (2010). Similarly, the content of tartaric acid was nearly constant and the values were on average about 2.37--1.47 g/l (2009) and 6.65--2.69 g/l (2010). The percentage ratio of tartaric acid in the content of titrated acids is also constant (average 24.39%--38.6% for individual wines).

Název v anglickém jazyce

A role of Reductones in the Monitoring of Sulphur Dioxide Content in Wines during their Maturation and Storage

Popis výsledku anglicky

The content of free SO2 (1.3--37.9 mg/l and 5.3--19.7 mg/l for 2009 and 2010) and total SO2 (38.3--272.0 mg/l and 52.0--102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results of free SO2 found using the commercial SO2 reagentwere higher than our results since the reagent determined not only free SO2 but also reductones. The content of titrated acids was constant with a very moderate time decrease and the values were on average about 9.1--5.3 g/l (2009) and 13.1--7.9 g/l (2010). Similarly, the content of tartaric acid was nearly constant and the values were on average about 2.37--1.47 g/l (2009) and 6.65--2.69 g/l (2010). The percentage ratio of tartaric acid in the content of titrated acids is also constant (average 24.39%--38.6% for individual wines).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

32

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

232-240

Kód UT WoS článku

338755800005

EID výsledku v databázi Scopus

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