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The biochemical parameters of wine and their changes during ageing
Vacková, Tereza ; Hudeček, Jiří (advisor) ; Hodek, Petr (referee)
3. Abstract Wines marketed under the same brandname and designation may differ in color and other characteristic, as they may come from different batches. These differences may reflect different concentrations of individual components in wine, reflecting, for example, different compositions of individual cupages. We used the reagent set "Malá vinařská laboratoř" (supplied by the BS Vinařské závody, Velké Bílovice, ČR) to determine principal parameters of two samples of a white wine with the same brandname, differing in color. For comparison, one sample of red wine was studied with the same methods. After opening the wine, we followed the changes of selected parameters during ageing, for 14 days (keeping the wine in a cold place), and also in a short-term experiment under elevated temperature. Our laboratory data were complemented by a more detailed analysis of phenolics and other antioxidants, performed in a specialised laboratory (Mendel Agricultural University, Brno, ČR).
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The biochemical parameters of wine and their changes during ageing
Vacková, Tereza ; Hudeček, Jiří (advisor) ; Hodek, Petr (referee)
3. Abstract Wines marketed under the same brandname and designation may differ in color and other characteristic, as they may come from different batches. These differences may reflect different concentrations of individual components in wine, reflecting, for example, different compositions of individual cupages. We used the reagent set "Malá vinařská laboratoř" (supplied by the BS Vinařské závody, Velké Bílovice, ČR) to determine principal parameters of two samples of a white wine with the same brandname, differing in color. For comparison, one sample of red wine was studied with the same methods. After opening the wine, we followed the changes of selected parameters during ageing, for 14 days (keeping the wine in a cold place), and also in a short-term experiment under elevated temperature. Our laboratory data were complemented by a more detailed analysis of phenolics and other antioxidants, performed in a specialised laboratory (Mendel Agricultural University, Brno, ČR).
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