Impact of technological operations on oxygen consumption during wine production

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43923679" target="_blank" >RIV/62156489:43510/23:43923679 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1556/066.2023.00018" target="_blank" >https://doi.org/10.1556/066.2023.00018</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1556/066.2023.00018" target="_blank" >10.1556/066.2023.00018</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Impact of technological operations on oxygen consumption during wine production

Popis výsledku v původním jazyce

Oxygen plays a crucial role in all stages of wine production. The aim of this study was to quantify dissolved oxygen in filtered wines trained on fine lees during different technological operations such as racking, coarse filtration, stabilisation of thermolabile proteins, and sterile filtration and bottling. The most significant oxygenation of wine occurs during filtration (1.9-3.57 mg L-1) and during bottling (2.99-4.12 mg L-1). At the same time, oxygen affects the phenolic composition, antioxidant activity and sulphur dioxide. Understanding and being able to use oxygen correctly during wine production can lead to a reduction in the doses of sulphur dioxide used. It has been shown that wines trained on fine lees are more able to withstand oxygen and, therefore, the sulphur dioxide doses can be reduced substantially. The experiment, in which two different winemaking technologies were observed, was carried out on the Welschriesling variety using both stainless steel tanks and oak barrels.

Název v anglickém jazyce

Impact of technological operations on oxygen consumption during wine production

Popis výsledku anglicky

Oxygen plays a crucial role in all stages of wine production. The aim of this study was to quantify dissolved oxygen in filtered wines trained on fine lees during different technological operations such as racking, coarse filtration, stabilisation of thermolabile proteins, and sterile filtration and bottling. The most significant oxygenation of wine occurs during filtration (1.9-3.57 mg L-1) and during bottling (2.99-4.12 mg L-1). At the same time, oxygen affects the phenolic composition, antioxidant activity and sulphur dioxide. Understanding and being able to use oxygen correctly during wine production can lead to a reduction in the doses of sulphur dioxide used. It has been shown that wines trained on fine lees are more able to withstand oxygen and, therefore, the sulphur dioxide doses can be reduced substantially. The experiment, in which two different winemaking technologies were observed, was carried out on the Welschriesling variety using both stainless steel tanks and oak barrels.

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

2023

Kód důvěrnosti údajů

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

Název periodika

Acta Alimentaria

ISSN

0139-3006

e-ISSN

1588-2535

Svazek periodika

52

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

13

Strana od-do

281-293

Kód UT WoS článku

001023998300012

EID výsledku v databázi Scopus

2-s2.0-85161389101