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"
}