Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances

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dc.contributor.authorFišera, Miroslavcs
dc.contributor.authorŠustová, Květoslavacs
dc.contributor.authorTvrzník, Pavelcs
dc.contributor.authorVelichová, Helenacs
dc.contributor.authorFišerová, Lenkacs
dc.contributor.authorLukášková, Evacs
dc.contributor.authorKráčmar, Stanislavcs
dc.coverage.issue5cs
dc.coverage.volume11cs
dc.date.issued2022-04-01cs
dc.description.abstractIn recent years, many papers have paid attention to the bioactive compounds, particularly to the antioxidant activity of polyphenolic compounds in food and beverages, due to their positive effect on human body. Therefore, the phenolic compounds and their antioxidant capacity become an important quality parameter, especially in niche markets concerned with health benefits. Wine is an excellent source of various classes of polyphenols. The phenolic compounds are responsible for the sensory characteristics, particularly colour, astringency, bitterness, and aroma, too. Another very important ingredient in the wine is added the sulphur dioxide, which has the role to protect these reductive components of wines. Sulphur dioxide has the effects of antioxidant, antimicrobial and preservative that is mutually merging. However, it is possible to increase the stability of the complex of biologically active substances (BAS), as holders of natural antioxidant capacity. The present contribution brings opportunities rather than full elimination, but a substantial reduction of the content of sulphur dioxide, which protects the wine during the entire technological process of manufacture and treatment. The dosage of sulphur dioxide can be reduced in its values from 15 to 40% of the total health of the authorized maximum sulphur dioxide content of wine.en
dc.description.abstractČlánek se zybývá bilogickými procesy, které je možno využít ke snížení obsahu oxidu siřičitého ve víně. a navrhuje specifickou metodu, jak toho dosáhnout.cs
dc.formattextcs
dc.format.extent1-7cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationJournal of Microbiology, Biotechnology and Food Sciences. 2022, vol. 11, issue 5, p. 1-7.en
dc.identifier.doi10.55251/JMBFS.5975cs
dc.identifier.issn1338-5178cs
dc.identifier.orcid0000-0003-1244-3872cs
dc.identifier.other182666cs
dc.identifier.urihttp://hdl.handle.net/11012/209134
dc.language.isoencs
dc.publisherSlovak university of agriculture in Nitra, Faculty of Biotechnology and Food sciencescs
dc.relation.ispartofJournal of Microbiology, Biotechnology and Food Sciencescs
dc.relation.urihttps://office2.jmbfs.org/index.php/JMBFS/article/view/5975/478cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1338-5178/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectPolyphenolsen
dc.subjectstabilizationen
dc.subjectantioxidant capacityen
dc.subjectsulphur dioxideen
dc.titleReduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substancesen
dc.title.alternativeSnížení obsahu oxidu siřičitého ve víně biologickým procesem ve vztahu k obsahu polyfenolických látekcs
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-182666en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:38:10en
sync.item.modts2025.01.17 15:37:21en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie a technologie ochrany životního prostředícs
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