Statistický přístup pro snížení obsahu oxidu siřičitého ve víně

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28160%2F22%3A63557399" target="_blank" >RIV/70883521:28160/22:63557399 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/22:63557399

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

čeština

Název v původním jazyce

Statistický přístup pro snížení obsahu oxidu siřičitého ve víně

Popis výsledku v původním jazyce

In recent years, many papers have paid attention to the bioactive compounds, particularly to the antioxidant activity of polyphenolic compounds in food and beverages, due to their positive effect on the human body. Therefore, the phenolic compounds and their antioxidant capacity become an important quality parameter, especially in niche markets concerned with health benefits. Wine is an excellent source of various classes of polyphenols. The phenolic compounds are responsible for the sensory characteristics, particularly colour, astringency, bitterness, and aroma, too. Another very important ingredient in the wine is added sulphur dioxide, which has a role to protect these reductive components of wines. Sulphur dioxide has the effects of antioxidant, antimicrobial and preservative that is mutually merging. However, it is possible to increase the stability of the complex of biologically active substances (BAS), as holders of natural antioxidant capacity. The present contribution brings opportunities rather than full elimination, but a substantial reduction of the content of sulphur dioxide, which protects the wine during the entire technological process of manufacture and treatment. The dosage of sulphur dioxide can be reduced in its values from 15 to 40 % of the total health of the authorized maximum sulphur dioxide content of wine.

Název v anglickém jazyce

A statistical approach for reduce of the sulphur dioxide content of wine

Popis výsledku anglicky

In recent years, many papers have paid attention to the bioactive compounds, particularly to the antioxidant activity of polyphenolic compounds in food and beverages, due to their positive effect on the human body. Therefore, the phenolic compounds and their antioxidant capacity become an important quality parameter, especially in niche markets concerned with health benefits. Wine is an excellent source of various classes of polyphenols. The phenolic compounds are responsible for the sensory characteristics, particularly colour, astringency, bitterness, and aroma, too. Another very important ingredient in the wine is added sulphur dioxide, which has a role to protect these reductive components of wines. Sulphur dioxide has the effects of antioxidant, antimicrobial and preservative that is mutually merging. However, it is possible to increase the stability of the complex of biologically active substances (BAS), as holders of natural antioxidant capacity. The present contribution brings opportunities rather than full elimination, but a substantial reduction of the content of sulphur dioxide, which protects the wine during the entire technological process of manufacture and treatment. The dosage of sulphur dioxide can be reduced in its values from 15 to 40 % of the total health of the authorized maximum sulphur dioxide content of wine.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centrum polymerních systémů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název statě ve sborníku

Bezpečnosť a kontrola potravín. Zborník odborných prác z XIX. vedeckej konferencie s medzinárodnou účasťou online

ISBN

978-80-8266-006-0

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

29-34

Název nakladatele

Garmond Nitra

Místo vydání

Nitra

Místo konání akce

Piešťany

Datum konání akce

6. 4. 2022

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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