The Influence of Ascorbic Acid on Sensory and Analytical Parameters of White Wines
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F16%3A43910189" target="_blank" >RIV/62156489:43510/16:43910189 - isvavai.cz</a>
Výsledek na webu
<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>
DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The Influence of Ascorbic Acid on Sensory and Analytical Parameters of White Wines
Popis výsledku v původním jazyce
Ascorbic acid is used as a supplement to sulphur dioxide in winemaking. Its main advantage lies in quick oxidation under conditions of white wine. This fact is based on the ability of ascorbic acid to protect the oxidizable components of wine, including phenolic and taste substances. This research was focused on the effect of ascorbic acid on sensory and analytical parameters of white wines during production technology. Our study compares various doses of ascorbic acid (10 g/hl and 15 g/hl) and sulphur dioxide (40 mg/l), which were added to the mash of two varieties: Rhine Riesling and Grüner Veltliner. The experiment examines the amount of reductones, the amount of free and total sulphur dioxide and the effect on analytical and sensory component of resulting wines. The values were determined using titration method with standard solution of iodine. On the basis of the results obtained we can conclude that the best option appears to be the variant where ascorbic acid is combined with sulphur dioxide. On the contrary, the variant using only ascorbic acid is completely inappropriate for production of white wines.
Název v anglickém jazyce
The Influence of Ascorbic Acid on Sensory and Analytical Parameters of White Wines
Popis výsledku anglicky
Ascorbic acid is used as a supplement to sulphur dioxide in winemaking. Its main advantage lies in quick oxidation under conditions of white wine. This fact is based on the ability of ascorbic acid to protect the oxidizable components of wine, including phenolic and taste substances. This research was focused on the effect of ascorbic acid on sensory and analytical parameters of white wines during production technology. Our study compares various doses of ascorbic acid (10 g/hl and 15 g/hl) and sulphur dioxide (40 mg/l), which were added to the mash of two varieties: Rhine Riesling and Grüner Veltliner. The experiment examines the amount of reductones, the amount of free and total sulphur dioxide and the effect on analytical and sensory component of resulting wines. The values were determined using titration method with standard solution of iodine. On the basis of the results obtained we can conclude that the best option appears to be the variant where ascorbic acid is combined with sulphur dioxide. On the contrary, the variant using only ascorbic acid is completely inappropriate for production of white wines.
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2016
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
MendelNet 2016: Proceedings of International PhD Students Conference
ISBN
978-80-7509-443-8
ISSN
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e-ISSN
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Počet stran výsledku
6
Strana od-do
657-662
Název nakladatele
Mendelova univerzita v Brně
Místo vydání
Brno
Místo konání akce
Brno
Datum konání akce
9. 11. 2016
Typ akce podle státní příslušnosti
EUR - Evropská akce
Kód UT WoS článku
000392968500117