About: Study of changes organic acids in red wines during malolactic fermentation

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this contribution is to be able to describe the movement of organic acids in red wine during malolactic fermentation. Wines from Znojmo wine region were represented by varieties of Svatovavřinecké (Saint Laurent), Rulandské modré (Pinot Noir), Zweigeltrebe, Frankovka (Lemberger) and Dornfelder. The grapes went through the same way of wine making and after completion of alcoholic fermentation were inoculated with pure culture of lactic acid bacteria Oenococcus oeni. Samples were taken for chemical analysis during biodegradation of acids within the range of 2 to 4 days and they were measured using a device WineScan FT 120. Chemical analysis detected changes in the concentrations of the following parameters: total acidity, lactic, malic, tartaric and citric acids. The total content of acids statistically significantly (P = 0.05) differed only between samples of Svatovavřinecké T 66 and Zweigeltrebe T 2. The differences of average mass concentrations of lactic, malic and citric acids were not statistically relevant. Nevertheless, statistically relevant difference in the concentration of tartaric acid from all other wines was detected in a sample of SV T 66 which also reached the highest average value (5.18 g/l). The aim of this contribution is to be able to describe the movement of organic acids in red wine during malolactic fermentation. Wines from Znojmo wine region were represented by varieties of Svatovavřinecké (Saint Laurent), Rulandské modré (Pinot Noir), Zweigeltrebe, Frankovka (Lemberger) and Dornfelder. The grapes went through the same way of wine making and after completion of alcoholic fermentation were inoculated with pure culture of lactic acid bacteria Oenococcus oeni. Samples were taken for chemical analysis during biodegradation of acids within the range of 2 to 4 days and they were measured using a device WineScan FT 120. Chemical analysis detected changes in the concentrations of the following parameters: total acidity, lactic, malic, tartaric and citric acids. The total content of acids statistically significantly (P = 0.05) differed only between samples of Svatovavřinecké T 66 and Zweigeltrebe T 2. The differences of average mass concentrations of lactic, malic and citric acids were not statistically relevant. Nevertheless, statistically relevant difference in the concentration of tartaric acid from all other wines was detected in a sample of SV T 66 which also reached the highest average value (5.18 g/l). (en)
Title	Study of changes organic acids in red wines during malolactic fermentation Study of changes organic acids in red wines during malolactic fermentation (en)
skos:prefLabel	Study of changes organic acids in red wines during malolactic fermentation Study of changes organic acids in red wines during malolactic fermentation (en)
skos:notation	RIV/62156489:43210/11:00175924!RIV12-MSM-43210___
http://linked.open...avai/predkladatel	Agronomická fakulta
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Kučerová, Jindřiška Široký, Jiří
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	233041
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/11:00175924
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	wine; fermentation; organic acids; Oenococcus oeni (en)
http://linked.open.../riv/klicoveSlovo	Oenococcus oeni organic acids wine fermentation
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[7946B64A0A35]
http://linked.open...i/riv/nazevZdroje	Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	LIX
http://linked.open...iv/tvurceVysledku	Kučerová, Jindřiška Široký, Jiří
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20432100001
issn	1211-8516
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	43210
is http://linked.open...avai/riv/vysledek of	Study of changes organic acids in red wines during malolactic fermentation Study of changes organic acids in red wines during malolactic fermentation

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