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Kolobeh síry vo víne
[Sulfur cycle of wine]
Katarína Furdíková, Fedor Malík
Language Slovak Country Czech Republic
- MeSH
- Financing, Organized MeSH
- Saccharomyces cerevisiae metabolism MeSH
- Sulfur metabolism MeSH
- Sulfites metabolism MeSH
- Sulfhydryl Compounds metabolism MeSH
- Wine analysis MeSH
- Vitamins metabolism MeSH
In winegrowing, sulfur compounds are as important as sugars, acids or amino nitrogen. They are present in every living organism serving for building-up of tissues and control functions. Without utilizable sulfur and some of its active compounds it would not be possible to raise grapes, ferment grape juice and produce wine. Concentrations of sulfur in musts are not sufficient for creation of perfect aroma of wine. The metabolisms of sugars, nitrogen and sulfur compounds in yeasts are closely linked. Production of perfect, healthy wine is influenced by the composition of must, presence of all nutritional components and by the strain of wine yeasts as well.
Sulfur cycle of wine
Lit.: 20
- 000
- 00000naa 2200000 a 4500
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- bmc07526065
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- CZ-PrNML
- 005
- 20111210142024.0
- 008
- 090707s2009 xr e slo||
- 009
- AR
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- $a ABA008 $b cze $c ABA008 $d ABA008 $e AACR2
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- $a slo $b eng
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- $a Furdíková, Katarína. $7 _AN034167
- 245 10
- $a Kolobeh síry vo víne / $c Katarína Furdíková, Fedor Malík
- 246 11
- $a Sulfur cycle of wine
- 314 __
- $a Slovenská technická univerzita, Bratislava a Fakulta chemickej a potravinárskej technológie, Bratislava
- 504 __
- $a Lit.: 20
- 520 9_
- $a In winegrowing, sulfur compounds are as important as sugars, acids or amino nitrogen. They are present in every living organism serving for building-up of tissues and control functions. Without utilizable sulfur and some of its active compounds it would not be possible to raise grapes, ferment grape juice and produce wine. Concentrations of sulfur in musts are not sufficient for creation of perfect aroma of wine. The metabolisms of sugars, nitrogen and sulfur compounds in yeasts are closely linked. Production of perfect, healthy wine is influenced by the composition of must, presence of all nutritional components and by the strain of wine yeasts as well.
- 650 _2
- $a víno $x analýza $7 D014920
- 650 _2
- $a siřičitany $x metabolismus $7 D013447
- 650 _2
- $a síra $x metabolismus $7 D013455
- 650 _2
- $a Saccharomyces cerevisiae $x metabolismus $7 D012441
- 650 _2
- $a vitaminy $x metabolismus $7 D014815
- 650 _2
- $a sulfhydrylové sloučeniny $x metabolismus $7 D013438
- 650 _2
- $a financování organizované $7 D005381
- 700 1_
- $a Malík, Fedor, $d 1945- $7 mzk2003199431
- 773 0_
- $w MED00011010 $t Chemické listy $g Roč. 103, č. 2 (2009), s. 154-158 $x 0009-2770
- 856 41
- $u http://chemicke-listy.cz/docs/full/2009_02_154-158.pdf $y plný text volně přístupný
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- $a 20090707125218 $b ABA008
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- $a 20090707175706 $b ABA008
- 999 __
- $a ok $b bmc $g 664623 $s 521612
- BAS __
- $a 3
- BMC __
- $a 2009 $b 103 $c 2 $d 154-158 $i 0009-2770 $m Chemické listy $x MED00011010
- LZP __
- $a 2009-39/vtmv
