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
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
Impact factor
Impact factor: 0.900
Organization unit
AMBIS University
EID Scopus
2-s2.0-85129267874
Keywords (in Czech)
polyfenoly; stabilizace; antioxidační kapacity; oxid siřičitý
Keywords in English
Polyphenols; stabilization; antioxidant capacity; sulphur dioxide
Tags
International impact, Reviewed
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.
Displayed: 8/10/2025 11:02