TBU Publications
Repository of TBU Publications

Use of dry ice in wine technology

DSpace Repository

Show simple item record

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
Find Full text

Files in this item

Show simple item record