Evaluation of reverse osmosis for modification the content of alcohol and volatile acids in wine

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F00%3A55501008" target="_blank" >RIV/62156489:43510/00:55501008 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of reverse osmosis for modification the content of alcohol and volatile acids in wine

Popis výsledku v původním jazyce

Reverse osmosis offers ranging technological improvements in wine technology. The concentration of grape must or separation of select wine components can result in meaningful qualitative change of treated wine. The wine variety Veltlinské zelené by alcofalcohol separation with or without cooling wine samples. Separation of volatile acids was applied for wine variety Ryzlink vlašský in two variations: sample with the content of volatile acids 0,34 g. l-1 and vinegar wine. Under conditions cooling thewithout using cooling was final alcoholic strength 11,75 %. In vinegar wine increased concentration of volatile acids from 5,82 g. l-1 to 7,65 g. l-1 .  The base of experimental findings it can be stated, that tested membrane is unable for direct dealcof volatile acids in wine. Thereby by this treatment of diluted wine we obtain a desirable decrease of alcohol or volatile acids and at the same time an original concentration of extractive components in wine.

Název v anglickém jazyce

Evaluation of reverse osmosis for modification the content of alcohol and volatile acids in wine

Popis výsledku anglicky

Reverse osmosis offers ranging technological improvements in wine technology. The concentration of grape must or separation of select wine components can result in meaningful qualitative change of treated wine. The wine variety Veltlinské zelené by alcofalcohol separation with or without cooling wine samples. Separation of volatile acids was applied for wine variety Ryzlink vlašský in two variations: sample with the content of volatile acids 0,34 g. l-1 and vinegar wine. Under conditions cooling thewithout using cooling was final alcoholic strength 11,75 %. In vinegar wine increased concentration of volatile acids from 5,82 g. l-1 to 7,65 g. l-1 .  The base of experimental findings it can be stated, that tested membrane is unable for direct dealcof volatile acids in wine. Thereby by this treatment of diluted wine we obtain a desirable decrease of alcohol or volatile acids and at the same time an original concentration of extractive components in wine.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2000

Kód důvěrnosti údajů

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

Název periodika

Acta universitatis agriculturae et silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

48

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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