| Autor: |
Dani Dordevic, Simona Jancikova, Bohuslava Tremlova |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Potravinarstvo, Vol 13, Iss 1, Pp 415-421 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
1337-0960 |
| DOI: |
10.5219/1070 |
| Popis: |
The aim of the study was to compare chemical and nutritional profile of wine and heat-treated wine, called mulled wine. The experiment was focused on simulation of ordinary produce mulled wine by the majority of consumers. Cabernet Moravia (bottled in Velkobílovická vína s.r.o., Czech Republic) was used for the experimental production of mulled wine. Following spices were added to wine during cooking: cloves (Vitana, Czech Republic) and cinnamon (KOTíNY, Austria). The samples of wine were heat treated in stainless steel pot for 5 minutes. The relative density, acidity, alcohol content, phenol content and antioxidant capacity were monitored in experimentally produced wine and mulled wine. The gained results showed that samples of mulled wine with added cloves had statistically significant (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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