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Wirkung von Barrique-Ersatzpräparaten auf bestimmte Parameter von Weißwein

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dc.title Wirkung von Barrique-Ersatzpräparaten auf bestimmte Parameter von Weißwein de
dc.title Effect of preparations substituting the use of barrique barrels on parameters of white wine en
dc.contributor.author Baroň, Mojmír
dc.contributor.author Mlček, Jiří
dc.contributor.author Juríková, Tünde
dc.contributor.author Trojan, Václav
dc.contributor.author Sochor, Jiří
dc.relation.ispartof Mitteilungen Klosterneuburg
dc.identifier.issn 0007-5922 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 68
utb.relation.issue 1
dc.citation.spage 1
dc.citation.epage 10
dc.type article
dc.language.iso en
dc.publisher Hoehere Bundeslehranstalt Und Bundesamt Fuer Wein- Und Obstbau
dc.subject analytical parameters en
dc.subject antioxidant activity en
dc.subject 'Malverina' en
dc.subject oak chippings en
dc.subject sensory analysis en
dc.description.abstract 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. 'Malverina') 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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008550
utb.identifier.obdid 43879699
utb.identifier.scopus 2-s2.0-85083671159
utb.identifier.wok 000459369200001
utb.source j-wok
dc.date.accessioned 2019-07-08T11:59:54Z
dc.date.available 2019-07-08T11:59:54Z
dc.description.sponsorship [IGA ZF 14/2014/591]
utb.contributor.internalauthor Mlček, Jiří
utb.wos.affiliation [Baron, Mojmir; Sochor, Jiri] Mendel Univ Brno, Fac Hort, Dept Viticulture & Enol, Valticka 337, CZ-69144 Lednice, Czech Republic; [Mlcek, Jiri] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, CZ-76001 Zlin, Czech Republic; [Jurikova, Tunde] Constantine Philosopher Univ Nitra, Fac Cent European Studies, Inst Teacher Training, Drazovska 4, SK-94974 Nitra, Slovakia; [Trojan, Vaclav] Mendel Univ Brno, Dept Plant Biol, Fac AgriSci, Zemedelska 1, CZ-61300 Brno, Czech Republic
utb.scopus.affiliation Mendel University in Brno, Department of Viticulture and Enology, Faculty of Horticulture, Valticka 337, Lednice, CZ-691 44, Czech Republic; Tomas Bata University in Zlin, Department of Food Analysis and Chemistry, Faculty of Technology, Vavreckova 275, Zlin, CZ-760 01, Czech Republic; Constantine the Philosopher University in Nitra, Institute for Teacher Training, Faculty of Central European Studies, Drazovska 4, Nitra, SK-949 74, Slovakia; Mendel University in Brno, Department of Plant Biology, Faculty of AgriSciences, Zemedelska 1, Brno, CZ-61300, Czech Republic
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