EFFECT OF PREPARATIONS SUBSTITUTING THE USE OF BARRIQUE BARRELS ON PARAMETERS OF WHITE WINE

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63521457" target="_blank" >RIV/70883521:28110/18:63521457 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/18:43915358 RIV/62156489:43510/18:43915358

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

EFFECT OF PREPARATIONS SUBSTITUTING THE USE OF BARRIQUE BARRELS ON PARAMETERS OF WHITE WINE

Popis výsledku v původním jazyce

This paper presents the results of a study on the application of toasted oak chippings (also called oak chips) on parameters of white wines (cv. &apos;Malverina&apos;) of different processing procedures. Experimental variants differed in the moment of chip application (i.e. either into must or wine) and in the degree of toasting (medium, high). The following parameters were determined in wine samples: total titratable acidity, contents of glucose and fructose, pH, and concentrations of tartaric, malic, acetic, and citric acid. Spectrometry (DPPH test) was used to determine the antioxidant activity of the wines. In variants with addition of chips into the must, the antioxidant activity was lower by 50 % than in the control samples. Variants with chips added into the wine showed an increase tendency in the antioxidant activity (on average also by 50 %). This experiment also involved a sensory analysis of the wines. The primary and secondary aromas of the control samples were more varietal and floral, whereas in variants with added chips spicy tones and vanillin aromas predominated.

Název v anglickém jazyce

EFFECT OF PREPARATIONS SUBSTITUTING THE USE OF BARRIQUE BARRELS ON PARAMETERS OF WHITE WINE

Popis výsledku anglicky

This paper presents the results of a study on the application of toasted oak chippings (also called oak chips) on parameters of white wines (cv. &apos;Malverina&apos;) of different processing procedures. Experimental variants differed in the moment of chip application (i.e. either into must or wine) and in the degree of toasting (medium, high). The following parameters were determined in wine samples: total titratable acidity, contents of glucose and fructose, pH, and concentrations of tartaric, malic, acetic, and citric acid. Spectrometry (DPPH test) was used to determine the antioxidant activity of the wines. In variants with addition of chips into the must, the antioxidant activity was lower by 50 % than in the control samples. Variants with chips added into the wine showed an increase tendency in the antioxidant activity (on average also by 50 %). This experiment also involved a sensory analysis of the wines. The primary and secondary aromas of the control samples were more varietal and floral, whereas in variants with added chips spicy tones and vanillin aromas predominated.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

MITTEILUNGEN KLOSTERNEUBURG

ISSN

0007-5922

e-ISSN

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Svazek periodika

68

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

AT - Rakouská republika

Počet stran výsledku

10

Strana od-do

1-10

Kód UT WoS článku

000459369200001

EID výsledku v databázi Scopus

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