Study of oxygen in wines with different proportions of yeast lees

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F24%3A43924755" target="_blank" >RIV/62156489:43510/24:43924755 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.15586/ijfs.v36i1.2313" target="_blank" >https://doi.org/10.15586/ijfs.v36i1.2313</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15586/ijfs.v36i1.2313" target="_blank" >10.15586/ijfs.v36i1.2313</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Study of oxygen in wines with different proportions of yeast lees

Popis výsledku v původním jazyce

The lees produced during fermentation are known for their ability to consume oxygen. During wine aging, it has a positive effect on the antioxidant and sensory properties of wine. This study focuses on the effects of different doses of fermentation lees on the oxygen consumption and antioxidant activity of wine, which are important for the quality of the final product as well as consumer. The effect on oxygen consumption after bottling, antioxidant activity and phenolic composition was studied for wines of the variety Greiner Veltliner with different proportions of yeast lees. The rate of dissolved oxygen consumption increased with increasing dosages of fermentation lees. The first significant decrease was observed as early as the second day after bottling for all variants above 20 g of fermentation lees in 0.75 L of wine. Total polyphenol content and antioxidant activity also increased with the dose of yeast lees. The major negative parameter for the highest addition of lees was the concentration of volatile acids, which increased from a baseline value of 0.34 g L-1 to 0.45 g L-1.

Název v anglickém jazyce

Study of oxygen in wines with different proportions of yeast lees

Popis výsledku anglicky

The lees produced during fermentation are known for their ability to consume oxygen. During wine aging, it has a positive effect on the antioxidant and sensory properties of wine. This study focuses on the effects of different doses of fermentation lees on the oxygen consumption and antioxidant activity of wine, which are important for the quality of the final product as well as consumer. The effect on oxygen consumption after bottling, antioxidant activity and phenolic composition was studied for wines of the variety Greiner Veltliner with different proportions of yeast lees. The rate of dissolved oxygen consumption increased with increasing dosages of fermentation lees. The first significant decrease was observed as early as the second day after bottling for all variants above 20 g of fermentation lees in 0.75 L of wine. Total polyphenol content and antioxidant activity also increased with the dose of yeast lees. The major negative parameter for the highest addition of lees was the concentration of volatile acids, which increased from a baseline value of 0.34 g L-1 to 0.45 g L-1.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

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

2024

Kód důvěrnosti údajů

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

Název periodika

Italian Journal of Food Science

ISSN

1120-1770

e-ISSN

2239-5687

Svazek periodika

36

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

IT - Italská republika

Počet stran výsledku

9

Strana od-do

44-52

Kód UT WoS článku

001143849600001

EID výsledku v databázi Scopus

2-s2.0-85184135824