Effect of Controlled Micro-Oxygenation on White Wine
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F18%3A43914301" target="_blank" >RIV/62156489:43510/18:43914301 - isvavai.cz</a>
Výsledek na webu
<a href="https://doi.org/10.1051/ctv/20183301078" target="_blank" >https://doi.org/10.1051/ctv/20183301078</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1051/ctv/20183301078" target="_blank" >10.1051/ctv/20183301078</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of Controlled Micro-Oxygenation on White Wine
Popis výsledku v původním jazyce
The aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (Pinot Blanc' and 'Pinot Gris'). The wine was micro-oxygenated during fermentation and maturation. During fermentation, the antioxidant activity was monitored by the DPPH method and the ammonia nitrogen and nitrogen content of the amino acids and the number of cells in 1 mL of fermenting must were also monitored. In micro-oxygenated wine, the growth of cell mass in the first third of the fermentation was recorded and showed an increase in ammonia nitrogen consumption compared to the control experiment. During fermentation, a slight increase in antioxidant activity was observed in the micro-oxygenated wine. For the aromatic profile measured by GC analysis, a higher content of aromatics, mainly esters, was observed in the micro-oxygenated wine. This was also present in the sensory evaluation.
Název v anglickém jazyce
Effect of Controlled Micro-Oxygenation on White Wine
Popis výsledku anglicky
The aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (Pinot Blanc' and 'Pinot Gris'). The wine was micro-oxygenated during fermentation and maturation. During fermentation, the antioxidant activity was monitored by the DPPH method and the ammonia nitrogen and nitrogen content of the amino acids and the number of cells in 1 mL of fermenting must were also monitored. In micro-oxygenated wine, the growth of cell mass in the first third of the fermentation was recorded and showed an increase in ammonia nitrogen consumption compared to the control experiment. During fermentation, a slight increase in antioxidant activity was observed in the micro-oxygenated wine. For the aromatic profile measured by GC analysis, a higher content of aromatics, mainly esters, was observed in the micro-oxygenated wine. This was also present in the sensory evaluation.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
40500 - Other agricultural sciences
Návaznosti výsledku
Projekt
<a href="/cs/project/DG16P02R017" target="_blank" >DG16P02R017: Vinohradnictví a vinařství pro zachování a obnovu kulturní identity vinařských regionů na Moravě</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Ciência e Técnica Vitivinícola
ISSN
0254-0223
e-ISSN
—
Svazek periodika
33
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
PT - Portugalská republika
Počet stran výsledku
12
Strana od-do
78-89
Kód UT WoS článku
000442623100007
EID výsledku v databázi Scopus
2-s2.0-85061547786