Use of dry ice in wine technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63521900" target="_blank" >RIV/70883521:28110/19:63521900 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43510/18:43914655

Výsledek na webu

<a href="https://mendelnet.cz/artkey/mnt-201801-0055_Use-of-dry-ice-in-wine-technology.php?back=/magno/mnt/2018/mn1.php?secid=7" target="_blank" >https://mendelnet.cz/artkey/mnt-201801-0055_Use-of-dry-ice-in-wine-technology.php?back=/magno/mnt/2018/mn1.php?secid=7</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Use of dry ice in wine technology

Popis výsledku v původním jazyce

This experiment focuses on the use of dry ice for maceration in rose wine. Wines produced using two different methods, a short maceration and a cold maceration for 14 days, are compared in this paper. The wines were made from the Blaufrankisch variety. We focused on analysing total polyphenolic compounds, total anthocyanins, and total flavanols. Antioxidant activity was determined using the DPPH test. Each method was determined spectrophotometrically by a biochemical analyser. We confirmed a higher content of all these measured values in roses in the cold maceration. Polyphenolic compounds were increased by 17% and antioxidant activity by almost 80%. Flavanol content was increased by 170% and anthocyanin content by 50%. Sensory analysis results were interesting as wine produced by cold maceration proved to be more intense and richer in aroma and taste.

Název v anglickém jazyce

Use of dry ice in wine technology

Popis výsledku anglicky

This experiment focuses on the use of dry ice for maceration in rose wine. Wines produced using two different methods, a short maceration and a cold maceration for 14 days, are compared in this paper. The wines were made from the Blaufrankisch variety. We focused on analysing total polyphenolic compounds, total anthocyanins, and total flavanols. Antioxidant activity was determined using the DPPH test. Each method was determined spectrophotometrically by a biochemical analyser. We confirmed a higher content of all these measured values in roses in the cold maceration. Polyphenolic compounds were increased by 17% and antioxidant activity by almost 80%. Flavanol content was increased by 170% and anthocyanin content by 50%. Sensory analysis results were interesting as wine produced by cold maceration proved to be more intense and richer in aroma and taste.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

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

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název statě ve sborníku

PROCEEDINGS OF 25TH INTERNATIONAL PHD STUDENTS CONFERENCE (MENDELNET 2018)

ISBN

978-80-7509-597-8

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

6

Strana od-do

275-280

Název nakladatele

Mendel University in Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

7. 11. 2018

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000462205300051