A study on the sulphur concentration and sensory properties of wine in bottles with cork and glass stoppers

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F15%3A43906771" target="_blank" >RIV/62156489:43510/15:43906771 - 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

A study on the sulphur concentration and sensory properties of wine in bottles with cork and glass stoppers

Popis výsledku v původním jazyce

In this study, properties of wine stored for twelve months in transparent bottles with two types of glass stoppers and with two types of cork stoppers were evaluated. Experiments were performed with samples of white, rose and red wine. Bottles were stored in darkness at two different temperatures, 13 degrees C and 22 degrees C. During the experiment and also after its end, concentrations of free and total sulphur dioxide and sensory parameters of stored wine were monitored. As far as the residual concentration of sulphur dioxide (SO2) was concerned, the best results in the variant with a new type of the glass stopper were recorded because its permeability for the sulphur dioxide was the lowest. Cork stoppers were more permeable for oxygen and for thatreason they were suitable for red wine stored for longer periods. On the other hand, however, better results with the storage of white and rose wine were obtained in bottles with glass stoppers because they protected stored wine against u

Název v anglickém jazyce

A study on the sulphur concentration and sensory properties of wine in bottles with cork and glass stoppers

Popis výsledku anglicky

In this study, properties of wine stored for twelve months in transparent bottles with two types of glass stoppers and with two types of cork stoppers were evaluated. Experiments were performed with samples of white, rose and red wine. Bottles were stored in darkness at two different temperatures, 13 degrees C and 22 degrees C. During the experiment and also after its end, concentrations of free and total sulphur dioxide and sensory parameters of stored wine were monitored. As far as the residual concentration of sulphur dioxide (SO2) was concerned, the best results in the variant with a new type of the glass stopper were recorded because its permeability for the sulphur dioxide was the lowest. Cork stoppers were more permeable for oxygen and for thatreason they were suitable for red wine stored for longer periods. On the other hand, however, better results with the storage of white and rose wine were obtained in bottles with glass stoppers because they protected stored wine against u

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/EE2.3.30.0017" target="_blank" >EE2.3.30.0017: Postdoktorandi v oborech biologických věd na MENDELU</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Mitteilungen Klosterneuburg

ISSN

0007-5922

e-ISSN

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Svazek periodika

65

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

AT - Rakouská republika

Počet stran výsledku

9

Strana od-do

94-102

Kód UT WoS článku

000364270100002

EID výsledku v databázi Scopus

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