Reduce the Sulphur Dioxide Content of Wine by Biological
Process in Relation to the Content of Polyphenolic Substances

J 2022

Reduce the Sulphur Dioxide Content of Wine by Biological Process in Relation to the Content of Polyphenolic Substances

FIŠERA, Miroslav; Květoslava ŠUSTOVÁ; Pavel TVRZNÍK; Helena VELICHOVÁ; Eva LUKÁŠKOVÁ et. al.

Basic information

Original name

Reduce the Sulphur Dioxide Content of Wine by Biological Process in Relation to the Content of Polyphenolic Substances

Name in Czech

Snížení obsahu oxidu siřičitého ve víně biologickým procesem ve vztahu k obsahu polyfenolických látek.

Authors

FIŠERA, Miroslav (203 Czech Republic, guarantor, belonging to the institution); Květoslava ŠUSTOVÁ (203 Czech Republic, belonging to the institution); Pavel TVRZNÍK (203 Czech Republic); Helena VELICHOVÁ (203 Czech Republic); Eva LUKÁŠKOVÁ (203 Czech Republic); Lenka FIŠEROVÁ (203 Czech Republic) and Stanislav KRÁČMAR (203 Czech Republic)

Edition

Journal of Microbiology, Biotechnology and Food Sciences, Nitra, Slovak, Slovak University of Agriculture in Nitra, 2022, 1338-5178

Other information

Language

English

Type of outcome

Article in a journal

Field of Study

10600 1.6 Biological sciences

Country of publisher

Slovakia

Confidentiality degree

is not subject to a state or trade secret

References:

URL

Impact factor

Impact factor: 0.900

Organization unit

AMBIS University

UT WoS

000771922500001

EID Scopus

2-s2.0-85129267874

Keywords (in Czech)

polyfenoly; stabilizace; antioxidační kapacity; oxid siřičitý

Keywords in English

Polyphenols; stabilization; antioxidant capacity; sulphur dioxide

Abstract

ORIG CZ

In the original language

The present study constitutes the first, but separate partsolved problems the possibility of reducing the content sulphites in wine, but completely independently usable in practice.

In Czech

Předkládaná studie představuje první, avšak samostatnou část řešenou problematiku možnosti snížení obsahu siřičitanů ve víně, avšak zcela samostatně využitelnou v praxi.

Cite

FIŠERA, Miroslav; Květoslava ŠUSTOVÁ; Pavel TVRZNÍK; Helena VELICHOVÁ; Eva LUKÁŠKOVÁ; Lenka FIŠEROVÁ and Stanislav KRÁČMAR. Reduce the Sulphur Dioxide Content of Wine by Biological Process in Relation to the Content of Polyphenolic Substances. Journal of Microbiology, Biotechnology and Food Sciences. Nitra, Slovak: Slovak University of Agriculture in Nitra, 2022, vol. 11, No 5, p. 1-7. ISSN 1338-5178.

@article{482911,
   author = {Fišera, Miroslav and Šustová, Květoslava and Tvrzník, Pavel and Velichová, Helena and Lukášková, Eva and Fišerová, Lenka and Kráčmar, Stanislav},
   article_location = {Nitra, Slovak},
   article_number = {5},
   keywords = {Polyphenols; stabilization; antioxidant capacity; sulphur dioxide},
   language = {eng},
   issn = {1338-5178},
   journal = {Journal of Microbiology, Biotechnology and Food Sciences},
   title = {Reduce the Sulphur Dioxide Content of Wine by Biological Process in Relation to the Content of Polyphenolic Substances},
   url = {https://office2.jmbfs.org/index.php/JMBFS/article/view/5975/478},
   volume = {11},
   year = {2022}
}

TY  - JOUR
ID  - 482911
AU  - Fišera, Miroslav - Šustová, Květoslava - Tvrzník, Pavel - Velichová, Helena - Lukášková, Eva - Fišerová, Lenka - Kráčmar, Stanislav
PY  - 2022
TI  - Reduce the Sulphur Dioxide Content of Wine by Biological Process in Relation to the Content of Polyphenolic Substances
JF  - Journal of Microbiology, Biotechnology and Food Sciences
VL  - 11
IS  - 5
SP  - 1-7
EP  - 1-7
PB  - Slovak University of Agriculture in Nitra
SN  - 13385178
KW  - Polyphenols
KW  - stabilization
KW  - antioxidant capacity
KW  - sulphur dioxide
UR  - https://office2.jmbfs.org/index.php/JMBFS/article/view/5975/478
N2  - The present study constitutes the first, but separate partsolved problems the possibility of reducing the content sulphites in wine, but completely independently usable in practice.
ER  -

FIŠERA, Miroslav; Květoslava ŠUSTOVÁ; Pavel TVRZNÍK; Helena VELICHOVÁ; Eva LUKÁŠKOVÁ; Lenka FIŠEROVÁ and Stanislav KRÁČMAR. Reduce the Sulphur Dioxide Content of Wine by Biological Process in Relation to the Content of Polyphenolic Substances. \textit{Journal of Microbiology, Biotechnology and Food Sciences}. Nitra, Slovak: Slovak University of Agriculture in Nitra, 2022, vol.~11, No~5, p.~1-7. ISSN~1338-5178.

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