Kulhankova, M. and Prusova, B. and Licek, J. and Kumsta, M. and Baron, M. (2023) Impact of technological operations on oxygen consumption during wine production. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (2). pp. 281-293. ISSN 0139-3006
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Abstract
Oxygen plays a crucial role in all stages of wine production. The aim of this study was to quantify dissolved oxygen in filtered wines trained on fine lees during different technological operations such as racking, coarse filtration, stabilisation of thermolabile proteins, and sterile filtration and bottling. The most significant oxygenation of wine occurs during filtration (1.9–3.57 mg L −1 ) and during bottling (2.99–4.12 mg L −1 ). At the same time, oxygen affects the phenolic composition, antioxidant activity and sulphur dioxide.
| Item Type: | Article |
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| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia T Technology / alkalmazott, műszaki tudományok > TX Home economics / háztartástan > TX642-TX840 Food sciences / élelmiszertudomány |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 21 Jun 2023 14:03 |
| Last Modified: | 19 Jun 2024 23:15 |
| URI: | https://real.mtak.hu/id/eprint/168402 |
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