Publication detail

EFFECT OF VARIOUS SULPHUR DIOXIDE ADDITIONS ON AMOUNT OF DISSOLVED OXYGEN, TOTAL ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF WHITE WINES

VALÁŠEK, P. MLČEK, J. FIŠERA, M. FIŠEROVÁ, L. SOCHOR, J. BAROŇ, M. JURÍKOVÁ, T.

Original Title

EFFECT OF VARIOUS SULPHUR DIOXIDE ADDITIONS ON AMOUNT OF DISSOLVED OXYGEN, TOTAL ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF WHITE WINES

Type

journal article in Web of Science

Language

English

Original Abstract

The article deals with effect of various suplhur dioxide additions on amount of dissolved oxygen, on their effects on total antioxidant capacity and subsequent sensory properties of white wines.

Keywords

white wines, sulphur dioxide, antioxidants, dissolved oxygen

Authors

VALÁŠEK, P.; MLČEK, J.; FIŠERA, M.; FIŠEROVÁ, L.; SOCHOR, J.; BAROŇ, M.; JURÍKOVÁ, T.

RIV year

2014

Released

2. 4. 2014

Publisher

HOEHERE BUNDESLEHRANSTALT UND BUNDESAMT FUER WEIN- UND OBSTBAU

Location

Rakousko

ISBN

0007-5922

Periodical

Mitteilungen Klosterneuburg

Year of study

64

Number

4

State

Republic of Austria

Pages from

193

Pages to

200

Pages count

8

BibTex

@article{BUT113470,
  author="VALÁŠEK, P. and MLČEK, J. and FIŠERA, M. and FIŠEROVÁ, L. and SOCHOR, J. and BAROŇ, M. and JURÍKOVÁ, T.",
  title="EFFECT OF VARIOUS SULPHUR DIOXIDE ADDITIONS ON AMOUNT OF DISSOLVED OXYGEN, TOTAL ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF WHITE WINES",
  journal="Mitteilungen Klosterneuburg",
  year="2014",
  volume="64",
  number="4",
  pages="193--200",
  issn="0007-5922"
}