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dc.contributor.authorHerzán, Jakub
dc.contributor.authorProkeš, Kamil
dc.contributor.authorBaroň, Mojmír
dc.contributor.authorKumšta, Michal
dc.contributor.authorPavloušek, Pavel
dc.contributor.authorSochor, Jiří
dc.date.accessioned2022-06-06T00:02:13Z
dc.date.available2022-06-06T00:02:13Z
dc.date.issued2020
dc.identifier.issn2048-7177 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1589
dc.description.abstractCarbonyl compounds, especially acetaldehyde in white wines which have a detrimental effect on the aroma and overall stability of wine, were studied. Seven wine samples of Grüner Veltliner were produced of one input raw material of grapes, all with different dosage of SO2. The sulfur dioxide was maintained at a fixed level during the maturation process and sampled at six months. The grapes were processed, fermented, aged for three months in stainless steel tanks, prepared for bottling, bottled, and then aged in the bottle. In the samples taken, the volume of acetaldehyde, pyruvate, 2-oxoglutarate, diacetyl, and acetoin was determined by HPLC with diode array detection. Individual forms of SO2 were determined by iodometric titration. The wine that was matured on the lees and without the addition of SO2 (variant (0/0/0)) contained the lowest amount of all compounds measured. For example, the volume of acetaldehyde for this wine was 2.7 mg/L at the end of the experiment. The results of the sensory analysis showed that such wine could compete with wines with higher SO2 content without any problems.en
dc.format5850-5859
dc.publisherJohn Wiley & Sons, Inc.
dc.relation.ispartofFood Science & Nutrition
dc.relation.urihttps://doi.org/10.1002/fsn3.1855
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectacetaldehydeen
dc.subjectcarbonyl compoundsen
dc.subjectmalolactic fermentationen
dc.subjectsulfuren
dc.subjectsulfur dioxideen
dc.titleStudy of carbonyl compounds in white wine productionen
dc.typeJ_ČLÁNEK
dc.date.updated2022-06-06T00:02:13Z
dc.description.versionOA
local.identifier.doi10.1002/fsn3.1855
local.identifier.scopus2-s2.0-85091518227
local.identifier.wos000573039400001
local.number11
local.volume8
local.identifier.obd43919813
local.identifier.e-issn2048-7177
dc.project.IDEF16_017/0002334
dc.project.IDIGA-ZF/2020-DP007
dc.project.IDVýzkumná infrastruktura pro mladé vědce
dc.project.IDStudium karbonylových sloučenin ve víně
dc.identifier.orcidBaroň, Mojmír 0000-0003-1649-0537
dc.identifier.orcidKumšta, Michal 0000-0003-4698-6883
dc.identifier.orcidPavloušek, Pavel 0000-0002-6791-8604
dc.identifier.orcidSochor, Jiří 0000-0001-7823-1544
local.contributor.affiliationZF


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CC BY 4.0
Except where otherwise noted, this item's license is described as CC BY 4.0