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dc.title | Use of dry ice in wine technology | en |
dc.contributor.author | Holešinský, Radim | |
dc.contributor.author | Baroň, Mojmír | |
dc.contributor.author | Mlček, Jiří | |
dc.contributor.author | Juríková, Tünde | |
dc.contributor.author | Sochor, Jiří | |
dc.relation.ispartof | Proceedings of 25th International PhD Students Conference (MENDELNET 2018) | |
dc.date.issued | 2018 | |
dc.citation.spage | 275 | |
dc.citation.epage | 280 | |
dc.event.title | 25th International PhD Students Conference for Undergraduate and Postgraduate Students (MendelNet) | |
dc.event.location | Brno | |
utb.event.state-en | Czech Republic | |
utb.event.state-cs | Česká republika | |
dc.event.sdate | 2018-11-07 | |
dc.event.edate | 2018-11-08 | |
dc.type | conferenceObject | |
dc.language.iso | en | |
dc.publisher | Mendelova univerzita v Brně | |
dc.subject | cryomaceration | en |
dc.subject | rose | en |
dc.subject | dry ice | en |
dc.subject | antioxidants | en |
dc.subject | antioxidant activity | en |
dc.description.abstract | 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. | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1008604 | |
utb.identifier.obdid | 43879881 | |
utb.identifier.wok | 000462205300051 | |
utb.source | d-wok | |
dc.date.accessioned | 2019-07-08T11:59:58Z | |
dc.date.available | 2019-07-08T11:59:58Z | |
dc.description.sponsorship | [DG16P02R017] | |
utb.contributor.internalauthor | Mlček, Jiří | |
utb.fulltext.affiliation | Radim Holesinsky 1, Mojmir Baron 1, Jiri Mlcek 2, Tunde Jurikova 3, Jiri Sochor 1 1 Department of Viticulture and Enology Mendel University in Brno Valticka 337, 691 44 Lednice 2 Department of Food Analysis and Chemistry Tomas Bata University in Zlín Vavreckova 275, 760 01 Zlín CZECH REPUBLIC 3 Institute for Teacher Training Constantine the Philosopher University in Nitra Drazovska 4, 949 74 Nitra SLOVAK REPUBLIC holes.radim@gmail.com | |
utb.fulltext.dates | - | |
utb.wos.affiliation | [Holesinsky, Radim; Baron, Mojmir; Sochor, Jiri] Mendel Univ Brno, Dept Viticulture & Enol, Valticka 337, Lednice 69144, Czech Republic; [Mlcek, Jiri] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic; [Jurikova, Tunde] Constantine Philosopher Univ Nitra, Inst Teacher Training, Drazovska 4, Nitra 94974, Slovakia | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.ou | Department of Food Analysis and Chemistry |