Promjene sadržaja slobodnog sumpor dioksida pri različitim uslovima čuvanja otvorenih bijelih hercegovačkih vina
2009
Milenko Blesić | Željko Baškarad | Nermina Spaho | Mirela Smajić
Considering recently wide spread wine consumers' practice to store and consume once opened bottle of wine in several days lasting period, the study to discover changes of free sulphur dioxide contents during one month storage of uncorked white Herzegovina wines was carried out. Objective of the study was to check influence of the various aeration and temperature storage conditions on changes of free sulphur dioxide contents in stored wines. The research was done on three Herzegovina white wines of different declared quality categories. Four storage regimes as combinations of two aeration (full and partly empty closed bottles) and two temperature levels (room temperatures and refrigerator) were observed. Free sulphur dioxide content was measured by Ripper method after every seven days of the storage period. Obtained results showed that losses of free sulphur dioxide contents varied from 36% to 76%, depending of the storage conditions. Across the set storage conditions, the highest loss of free sulphur dioxide content was registered with storage of wines in partly empty bottles with room temperatures (65%) and the lowest with the storage in full bottles with room temperatures. Registered losses of free sulphur dioxide contents in white Herzegovina wines were more influenced by aeration than temperature storage conditions.
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Эту запись предоставил University of Sarajevo