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Content of endogenous sulfur dioxide in wines

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dc.title Content of endogenous sulfur dioxide in wines en
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Fic, Vlastimil
dc.contributor.author Marčincák, Petr
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Golian, Jozef
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 12
utb.relation.issue 1
dc.citation.spage 241
dc.citation.epage 247
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/854
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/854
dc.subject Endogenous sulfur dioxide en
dc.subject Iodemetric titration en
dc.subject Reductons en
dc.subject Spectrophotometry en
dc.subject Wine en
dc.description.abstract Content of free and total endogenous sulfur dioxide were evaluated by classical iodometric titration in must, during winemaking processes and in bio-wine. No exogenous sulfur dioxide was added in any technological operations to simplify the evaluations. In addition, the results were corrected on the content of reductons (total content of reducing substances). The results confirmed formation of endogenous sulfur dioxide from sulfur containing substances (sulfur containing amino acids etc.) in both experiments. Microbial sulfur dioxide is preferably bound to carbonyl substances. Only minor part is present in the free (active) form of the sulfur dioxide. In addition, total content of polyphenols (TPC) and total antioxidant capacity (TAC) were determined by spectrophotometry at the same time. A procedure OIV-MA-AS323-O4B: R 2009 was used. Contents of "free" and "total" sulfur dioxide (with/without correction on contents of reductons) and total content of reductones were determined after complexing the sulfur dioxide with formaldehyde. A standard spectrophotometric method using Folin-Ciocalteu reagent was applied for determination of total content of polyphenolics (TPC) at 765 nm after 60 min incubation. The results were expressed as tannin equivalents (in mg. L-1). A standard DPPH (2,2'-difenyl-1-picrylhydrazyl dissolved in methanol) spectrophotometric method was applied for determination of total antioxidant capacity (TAC) at 515 nm. Depletion of the color intensity was measured after 60 min incubation against blank (methanol) and absorbance decrease Δ(A) = (A0 - A1)/A0 was calculated and used for construction of calibration curve. The TAC values were expressed as ascorbic acid concentrations (in mg. L-1). © 2018 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007827
utb.identifier.obdid 43878925
utb.identifier.scopus 2-s2.0-85044567648
utb.source j-scopus
dc.date.accessioned 2018-04-23T15:01:47Z
dc.date.available 2018-04-23T15:01:47Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Fic, Vlastimil
utb.fulltext.affiliation Vlastimil Kubáň, Vlastimil Fic, Petr Marcinčák, Stanislav Kráčmar, Jozef Golian Contact address: Vlastimil Kubáň, Tomas Bata University in Zlín, Foculty of Technology, Department of Food Technology, Vavrečkova 275, 762 62 Zlín, Czech republic, E-mail: kuban@ft.utb.cz Vlastimil Fic, Tomas Bata University in Zlín, Foculty of Technology, Department of Analysis and Food Chemistry, Vavrečkova 275, 762 62 Zlín, Czech republic, E-mail: fic@ft.utb.cz Petr Marcinčák, Winery - Bio-wine Mikulov, Ltd., Vinařská 1561/6, 692 01 Mikulov, Czech republic, E-mail: marcincak@seznam.cz Stanislav Kráčmar, College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, 625 00 Brno, Czech Republic, E-mail: kracmar@hotskolabrno.cz Jozef Golian, Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra Slovakia, E-mail: jozef.golian@uniag.sk
utb.fulltext.dates Received: 12 March 2017. Accepted: 12 March 2017. Available online: 21 March 2018 at www.potravinarstvo.com
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utb.fulltext.sponsorship Financial support of grant IGA FT/2017/004 of the Internal Grant Agency of the Faculty of Technology, Tomas Bata University in Zlín is gratefully acknowledged.
utb.scopus.affiliation Tomas Bata University in Zlín, Foculty of Technology, Department of Food Technology, Vavrečkova 275, Zlín, Czech Republic; Winery - Bio-wine Mikulov, Ltd., Vinařská 1561/6, Mikulov, Czech Republic; College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, Brno, Czech Republic; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, Nitra, Slovakia
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