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Einfluss unterschiedlicher zugaben von schwefeldioxid auf die menge an gelöstem sauerstoff, antioxidative kapazität und sensorische eigenschaften von weißweinen

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dc.title Einfluss unterschiedlicher zugaben von schwefeldioxid auf die menge an gelöstem sauerstoff, antioxidative kapazität und sensorische eigenschaften von weißweinen de
dc.title Effect of various sulphur dioxide additions on amount of dissolved oxygen, total antioxidant capacity and sensory properties of white wines en
dc.contributor.author Valášek, Pavel
dc.contributor.author Mlček, Jiří
dc.contributor.author Fišera, Miroslav
dc.contributor.author Fišerová, Lenka
dc.contributor.author Sochor, Jiří
dc.contributor.author Baroň, Mojmír
dc.contributor.author Juríková, Tünde
dc.relation.ispartof Mitteilungen Klosterneuburg
dc.identifier.issn 0007-5922 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 64
utb.relation.issue 4
dc.citation.spage 193
dc.citation.epage 200
dc.type article
dc.language.iso en
dc.publisher Hoehere Bundeslehranstalt Und Bundesamt Fuer Wein- Und Obstbau
dc.subject white wines en
dc.subject sulphur dioxide en
dc.subject antioxidants en
dc.subject dissolved oxygen en
dc.description.abstract This study focused on the effects of various additions of sulphur dioxide (SO2) added to bottled white wines. The article discusses technological aspects and characterizes the use of SO2 in wine production. Twelve pairs of white wines containing various amounts of SO2 were examined. The DPPH (2,2-Diphenyl-1-picrylhydrazyl) photometric assay was employed to monitor total antioxidant capacity; other factors like SO2 levels and contents of dissolved oxygen were also monitored. Differing qualities of the samples were evaluated by triangle sensory test. The goal of the study was to determine whether different amounts of SO2 in bottles are able to show substantial effects on certain qualitative indicators such as content of dissolved oxygen and SO2, total antioxidant capacity and sensory properties. en
utb.faculty University Institute
dc.identifier.uri http://hdl.handle.net/10563/1004315
utb.identifier.obdid 43873193
utb.identifier.scopus 2-s2.0-85043456390
utb.identifier.wok 000349939200005
utb.source j-wok
dc.date.accessioned 2015-05-22T08:01:57Z
dc.date.available 2015-05-22T08:01:57Z
dc.description.sponsorship European Fund for Regional Development (ERDF); Czech Republic within the Centre of Polymer Systems Project [CZ.1.05/2.1.00/03.0111]
utb.ou Centre of Polymer Systems
utb.contributor.internalauthor Valášek, Pavel
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Fišera, Miroslav
utb.scopus.affiliation Department of Food Chemistry and Analysis, Tomas Bata University in Zlín, Faculty of Technology, Namesti T. G. Masaryka 275, Zlín, CZ-762 72, Czech Republic; Centre of Polymer Systems Tomas Bata University in Zlín, University Institute, Nad Ovčírnou 3685, Zlín, CZ-760 01, Czech Republic; Institute of Environmental Chemistry Brno University of Technology, Faculty of Chemistry Brno, Purkyňova 464/118, Brno, CZ-612 00, Czech Republic; Department of Viticulture and Enology Mendel University in Brno, Faculty of Horticulture, Valticka 337, Lednice, CZ-691 44, Czech Republic; Department of Natural and Informatics Sciences, Constantine the Philosopher University in Nitra, Faculty of Central European Studies, Drazovska 4, Nitra, SK-949 74, Slovakia
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