Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F22%3A43920939" target="_blank" >RIV/62156489:43510/22:43920939 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.3390/molecules27010235" target="_blank" >https://doi.org/10.3390/molecules27010235</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/molecules27010235" target="_blank" >10.3390/molecules27010235</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines

Popis výsledku v původním jazyce

This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg.LMINUS SIGN 1), coutaric acid (1.37 mg.LMINUS SIGN 1) and Catechin (0.86 mg.LMINUS SIGN 1) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg.LMINUS SIGN 1, coutaric acid 5.01 mg.LMINUS SIGN 1 and Catechin 4.45 mg.LMINUS SIGN 1). In the final wine, hydroxybenzoic acids were found in higher concentrations in the control variant (gallic acid 2.58 mg.LMINUS SIGN 1, protocatechuic acid 1.02 mg.LMINUS SIGN 1, vanillic acid 2.05 mg.LMINUS SIGN 1, syringic acid 2.10 mg.LMINUS SIGN 1) than in the hyperoxygenated variant (2.01 mg.LMINUS SIGN 1, 0.86 mg.LMINUS SIGN 1, 0.98 mg.LMINUS SIGN 1 and 1.50 mg.LMINUS SIGN 1 respectively). Higher concentrations of total flavanols (2 mg.LMINUS SIGN 1 in hyperoxygenated must and 21 mg.LMINUS SIGN 1 in control must; 7.5 mg.LMINUS SIGN 1 in hyperoxygenated wine and 19.8 mg.LMINUS SIGN 1 in control wine) and polyphenols (97 mg.LMINUS SIGN 1 in hyperoxygenated must and 249 mg.LMINUS SIGN 1 in control must; 171 mg.LMINUS SIGN 1 in hyperoxygenated wine and 240 mg.LMINUS SIGN 1 in control wine) were found in both the must and the control wine. A total of 24 volatiles were determined using gas chromatog-raphy mass spectrometry. Statistical differences were achieved for isobutyl alcohol (26.33 mg.LMINUS SIGN 1 in control wine and 32.84 mg.LMINUS SIGN 1 in hyperoxygenated wine), or 1-propanol (7.28 mg.LMINUS SIGN 1 in control wine and 8.51 mg.LMINUS SIGN 1 in hyperoxygenated wine), while esters such as isoamyl acetate (1534.41 µg.LMINUS SIGN 1 in control wine and 698.67 µg.LMINUS SIGN 1 in hyperoxygenated wine), 1-hexyl acetate (136.32 µg.LMINUS SIGN 1 in control wine and 71.67 µg.LMINUS SIGN 1 in hyperoxygenated wine) and isobutyl acetate (73.88 µg.LMINUS SIGN 1 in control wine and 37.27 µg.LMINUS SIGN 1 in hyperoxygenated wine) had a statistically lower concentration.

Název v anglickém jazyce

Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines

Popis výsledku anglicky

This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg.LMINUS SIGN 1), coutaric acid (1.37 mg.LMINUS SIGN 1) and Catechin (0.86 mg.LMINUS SIGN 1) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg.LMINUS SIGN 1, coutaric acid 5.01 mg.LMINUS SIGN 1 and Catechin 4.45 mg.LMINUS SIGN 1). In the final wine, hydroxybenzoic acids were found in higher concentrations in the control variant (gallic acid 2.58 mg.LMINUS SIGN 1, protocatechuic acid 1.02 mg.LMINUS SIGN 1, vanillic acid 2.05 mg.LMINUS SIGN 1, syringic acid 2.10 mg.LMINUS SIGN 1) than in the hyperoxygenated variant (2.01 mg.LMINUS SIGN 1, 0.86 mg.LMINUS SIGN 1, 0.98 mg.LMINUS SIGN 1 and 1.50 mg.LMINUS SIGN 1 respectively). Higher concentrations of total flavanols (2 mg.LMINUS SIGN 1 in hyperoxygenated must and 21 mg.LMINUS SIGN 1 in control must; 7.5 mg.LMINUS SIGN 1 in hyperoxygenated wine and 19.8 mg.LMINUS SIGN 1 in control wine) and polyphenols (97 mg.LMINUS SIGN 1 in hyperoxygenated must and 249 mg.LMINUS SIGN 1 in control must; 171 mg.LMINUS SIGN 1 in hyperoxygenated wine and 240 mg.LMINUS SIGN 1 in control wine) were found in both the must and the control wine. A total of 24 volatiles were determined using gas chromatog-raphy mass spectrometry. Statistical differences were achieved for isobutyl alcohol (26.33 mg.LMINUS SIGN 1 in control wine and 32.84 mg.LMINUS SIGN 1 in hyperoxygenated wine), or 1-propanol (7.28 mg.LMINUS SIGN 1 in control wine and 8.51 mg.LMINUS SIGN 1 in hyperoxygenated wine), while esters such as isoamyl acetate (1534.41 µg.LMINUS SIGN 1 in control wine and 698.67 µg.LMINUS SIGN 1 in hyperoxygenated wine), 1-hexyl acetate (136.32 µg.LMINUS SIGN 1 in control wine and 71.67 µg.LMINUS SIGN 1 in hyperoxygenated wine) and isobutyl acetate (73.88 µg.LMINUS SIGN 1 in control wine and 37.27 µg.LMINUS SIGN 1 in hyperoxygenated wine) had a statistically lower concentration.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Výzkumná infrastruktura pro mladé vědce</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

2022

Kód důvěrnosti údajů

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

Název periodika

Molecules

ISSN

1420-3049

e-ISSN

1420-3049

Svazek periodika

27

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

15

Strana od-do

235

Kód UT WoS článku

000751107700001

EID výsledku v databázi Scopus

2-s2.0-85122030243