A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage
The content of free SO2 (1.3-37.9 mg/l and 5.3-19.7 mg/l for 2009 and 2010) and total SO2 (38.3-272.0 mg/l and 52.0-102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results of free SO2 found using the commercial SO2 reagent were higher than our results since the reagent de...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2014-06-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201403-0005_a-role-of-reductones-in-the-monitoring-of-sulphur-dioxide-content-in-wines-during-their-maturation-and-storage.php |
| _version_ | 1797899717220237312 |
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| author | Irena JANČÁŘOVÁ Ludk JANČÁŘ Alice NÁPLAVOVÁ Vlastimil KUBÁŇ |
| author_facet | Irena JANČÁŘOVÁ Ludk JANČÁŘ Alice NÁPLAVOVÁ Vlastimil KUBÁŇ |
| author_sort | Irena JANČÁŘOVÁ |
| collection | DOAJ |
| description | The content of free SO2 (1.3-37.9 mg/l and 5.3-19.7 mg/l for 2009 and 2010) and total SO2 (38.3-272.0 mg/l and 52.0-102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results of free SO2 found using the commercial SO2 reagent were higher than our results since the reagent determined not only free SO2 but also reductones. The content of titrated acids was constant with a very moderate time decrease and the values were on average about 9.1-5.3 g/l (2009) and 13.1-7.9 g/l (2010). Similarly, the content of tartaric acid was nearly constant and the values were on average about 2.37-1.47 g/l (2009) and 6.65-2.69 g/l (2010). The percentage ratio of tartaric acid in the content of titrated acids is also constant (average 24.39%-38.6% for individual wines). |
| first_indexed | 2024-04-10T08:34:22Z |
| format | Article |
| id | doaj.art-fc1934e155e94b5fb9a85ec0d499f6e1 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:22Z |
| publishDate | 2014-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-fc1934e155e94b5fb9a85ec0d499f6e12023-02-23T03:28:06ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172014-06-0132323224010.17221/323/2013-CJFScjf-201403-0005A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storageIrena JANČÁŘOVÁ0Ludk JANČÁŘ1Alice NÁPLAVOVÁ2Vlastimil KUBÁŇ3Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Czech RepublicDepartment of Chemistry, Faculty of Education, Masaryk University, Brno, Czech RepublicDepartment of Chemistry, Faculty of Education, Masaryk University, Brno, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech RepublicThe content of free SO2 (1.3-37.9 mg/l and 5.3-19.7 mg/l for 2009 and 2010) and total SO2 (38.3-272.0 mg/l and 52.0-102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results of free SO2 found using the commercial SO2 reagent were higher than our results since the reagent determined not only free SO2 but also reductones. The content of titrated acids was constant with a very moderate time decrease and the values were on average about 9.1-5.3 g/l (2009) and 13.1-7.9 g/l (2010). Similarly, the content of tartaric acid was nearly constant and the values were on average about 2.37-1.47 g/l (2009) and 6.65-2.69 g/l (2010). The percentage ratio of tartaric acid in the content of titrated acids is also constant (average 24.39%-38.6% for individual wines).https://cjfs.agriculturejournals.cz/artkey/cjf-201403-0005_a-role-of-reductones-in-the-monitoring-of-sulphur-dioxide-content-in-wines-during-their-maturation-and-storage.phpsulphurationtitrated acidstartaric acid |
| spellingShingle | Irena JANČÁŘOVÁ Ludk JANČÁŘ Alice NÁPLAVOVÁ Vlastimil KUBÁŇ A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage Czech Journal of Food Sciences sulphuration titrated acids tartaric acid |
| title | A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage |
| title_full | A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage |
| title_fullStr | A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage |
| title_full_unstemmed | A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage |
| title_short | A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage |
| title_sort | role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage |
| topic | sulphuration titrated acids tartaric acid |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201403-0005_a-role-of-reductones-in-the-monitoring-of-sulphur-dioxide-content-in-wines-during-their-maturation-and-storage.php |
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