EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES

EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES

<p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-family: Times New Roman;"><span class="hps"><span style="font-size: 10pt; color: black; mso-a...

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Main Authors: Ladislav Mura, Ľubomír Lopašovský, Dagmar Kozelová, Lucia Zeleňáková, Eva Matejková
Format: Article
Language:English
Published: HACCP Consulting 2011-07-01
Series:Potravinarstvo
Subjects:
wine, microbiological quality, yeast, condition of storage,
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/151
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author Ladislav Mura
Ľubomír Lopašovský
Dagmar Kozelová
Lucia Zeleňáková
Eva Matejková
author_facet Ladislav Mura
Ľubomír Lopašovský
Dagmar Kozelová
Lucia Zeleňáková
Eva Matejková
author_sort Ladislav Mura
collection DOAJ
description <p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-family: Times New Roman;"><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN">Aim of this paper</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> <span class="hps">was to</span> examine of factors <span class="hpsatn">(</span>manufacturer, <span class="hps">temperature</span> <span class="hps">and</span> <span class="hps">storage time</span>) <span class="hps">influencing the variability of yeast amount and pH changes in bottled white wines. It was confirmed</span> <span class="hps">that</span> <span class="hps">wine</span> <span class="hps">coming</span> f<span class="hps">rom the business</span> <span class="hps">network</span> <span class="hps">was</span> better <span class="hps">quality in contract to domestic wine. We have assumed</span> <span class="hps">that domestic</span> <span class="hps">wine</span> <span class="hps">was</span> <span class="hps">contaminated</span> <span class="hps">during the manufacturing process, while the</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN; mso-fareast-font-family: 'MS Mincho'; mso-fareast-language: JA;" lang="EN"> most probable reason was imperfect filtration of wine, or its contamination during the bottling.</span><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> The results</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> <span class="hps">showed</span> <span class="hps">that the way</span> <span class="hps">of storage</span> <span class="hps">wine</span> <span class="hps">in the</span> <span class="hps">room</span>, <span class="hps">resp.</span> <span class="hps">cooler</span> <span class="hps">temperature</span> did not <span class="hps">significant effect on</span> <span class="hps">changes in</span> <span class="hps">the amount</span> <span class="hps">of yeast </span></span><span style="font-size: 10pt; mso-fareast-font-family: 'MS Mincho'; mso-fareast-language: JA;">(p-hodnota=0.2080). </span><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN">Regarding the</span></span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"><span style="font-family: Times New Roman;"> <span class="hps">period</span> <span class="hps">of storage</span> <span class="hps">of wine</span>, <span class="hps">the conclusions</span> <span class="hps">are</span> <span class="hps">identical</span> <span class="hps">to the previous</span> <span class="hps">factor</span>, <span class="hps">ie</span>. <span class="hps">storage</span> <span class="hps">time</span> <span class="hps">not significantly</span> <span class="hps">impacted</span> <span class="hps">amount of</span> <span class="hps">yeast</span> <span class="hps">in wine</span> <span class="hpsatn">(</span>p<span class="atn">-</span>value<span class="hps">=0.5507</span>). </span></span></p><p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"></span></p><div style="text-align: left;"><p class="MsoNormal" style="text-align: justify; padding: 0cm; border: initial none initial;"><br /><strong>doi:10.5219/151</strong></p></div><p>&nbsp;</p>
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spelling doaj.art-0cb05dcf30214affba7a2c4ec7cf5d062022-12-21T23:13:28ZengHACCP ConsultingPotravinarstvo1338-02301337-09602011-07-0153444910.5219/151EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINESLadislav MuraĽubomír LopašovskýDagmar KozelováLucia ZeleňákováEva Matejková<p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-family: Times New Roman;"><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN">Aim of this paper</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> <span class="hps">was to</span> examine of factors <span class="hpsatn">(</span>manufacturer, <span class="hps">temperature</span> <span class="hps">and</span> <span class="hps">storage time</span>) <span class="hps">influencing the variability of yeast amount and pH changes in bottled white wines. It was confirmed</span> <span class="hps">that</span> <span class="hps">wine</span> <span class="hps">coming</span> f<span class="hps">rom the business</span> <span class="hps">network</span> <span class="hps">was</span> better <span class="hps">quality in contract to domestic wine. We have assumed</span> <span class="hps">that domestic</span> <span class="hps">wine</span> <span class="hps">was</span> <span class="hps">contaminated</span> <span class="hps">during the manufacturing process, while the</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN; mso-fareast-font-family: 'MS Mincho'; mso-fareast-language: JA;" lang="EN"> most probable reason was imperfect filtration of wine, or its contamination during the bottling.</span><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> The results</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> <span class="hps">showed</span> <span class="hps">that the way</span> <span class="hps">of storage</span> <span class="hps">wine</span> <span class="hps">in the</span> <span class="hps">room</span>, <span class="hps">resp.</span> <span class="hps">cooler</span> <span class="hps">temperature</span> did not <span class="hps">significant effect on</span> <span class="hps">changes in</span> <span class="hps">the amount</span> <span class="hps">of yeast </span></span><span style="font-size: 10pt; mso-fareast-font-family: 'MS Mincho'; mso-fareast-language: JA;">(p-hodnota=0.2080). </span><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN">Regarding the</span></span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"><span style="font-family: Times New Roman;"> <span class="hps">period</span> <span class="hps">of storage</span> <span class="hps">of wine</span>, <span class="hps">the conclusions</span> <span class="hps">are</span> <span class="hps">identical</span> <span class="hps">to the previous</span> <span class="hps">factor</span>, <span class="hps">ie</span>. <span class="hps">storage</span> <span class="hps">time</span> <span class="hps">not significantly</span> <span class="hps">impacted</span> <span class="hps">amount of</span> <span class="hps">yeast</span> <span class="hps">in wine</span> <span class="hpsatn">(</span>p<span class="atn">-</span>value<span class="hps">=0.5507</span>). </span></span></p><p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"></span></p><div style="text-align: left;"><p class="MsoNormal" style="text-align: justify; padding: 0cm; border: initial none initial;"><br /><strong>doi:10.5219/151</strong></p></div><p>&nbsp;</p>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/151wine, microbiological quality, yeast, condition of storage,
spellingShingle Ladislav Mura
Ľubomír Lopašovský
Dagmar Kozelová
Lucia Zeleňáková
Eva Matejková
EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES
Potravinarstvo
wine, microbiological quality, yeast, condition of storage,
title EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES
title_full EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES
title_fullStr EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES
title_full_unstemmed EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES
title_short EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES
title_sort examination of factors influencing the variability of yeast amount in the context of ph changes in bottled wines
topic wine, microbiological quality, yeast, condition of storage,
url http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/151
work_keys_str_mv AT ladislavmura examinationoffactorsinfluencingthevariabilityofyeastamountinthecontextofphchangesinbottledwines
AT lubomirlopasovsky examinationoffactorsinfluencingthevariabilityofyeastamountinthecontextofphchangesinbottledwines
AT dagmarkozelova examinationoffactorsinfluencingthevariabilityofyeastamountinthecontextofphchangesinbottledwines
AT luciazelenakova examinationoffactorsinfluencingthevariabilityofyeastamountinthecontextofphchangesinbottledwines
AT evamatejkova examinationoffactorsinfluencingthevariabilityofyeastamountinthecontextofphchangesinbottledwines

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