Authors:
M. Kulhankova Department of Viticulture and Enology, Mendel University in Brno, Valtická 337, 691 44, Lednice, Czech Republic

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B. Prusova Department of Viticulture and Enology, Mendel University in Brno, Valtická 337, 691 44, Lednice, Czech Republic

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J. Licek Department of Viticulture and Enology, Mendel University in Brno, Valtická 337, 691 44, Lednice, Czech Republic

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M. Kumsta Department of Viticulture and Enology, Mendel University in Brno, Valtická 337, 691 44, Lednice, Czech Republic

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M. Baron Department of Viticulture and Enology, Mendel University in Brno, Valtická 337, 691 44, Lednice, Czech Republic

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Abstract

Oxygen plays a crucial role in all stages of wine production. The aim of this study was to quantify dissolved oxygen in filtered wines trained on fine lees during different technological operations such as racking, coarse filtration, stabilisation of thermolabile proteins, and sterile filtration and bottling. The most significant oxygenation of wine occurs during filtration (1.9–3.57 mg L−1) and during bottling (2.99–4.12 mg L−1). At the same time, oxygen affects the phenolic composition, antioxidant activity and sulphur dioxide.

Understanding and being able to use oxygen correctly during wine production can lead to a reduction in the doses of sulphur dioxide used. It has been shown that wines trained on fine lees are more able to withstand oxygen and, therefore, the sulphur dioxide doses can be reduced substantially. The experiment, in which two different winemaking technologies were observed, was carried out on the Welschriesling variety using both stainless steel tanks and oak barrels.

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  • Ailer, Š., Serenčeš, R., Kozelová, D., Poláková, Z., and Jakabová, S. (2021). Possibilities for depleting the content of undesirable volatile phenolic compounds in white wine with the use of low-intervention and economically efficient grape processing technology. Applied Sciences, 11(15): 6735.

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  • Ailer, Š., Valšíková, M., Jedlička, J., Mankovecký, J., and Baroň, M. (2020). Influence of sugar and ethanol content and color of wines on the sensory evaluation: from wine competition “Nemčiňany Wine Days” in Slovak Republic (2013–2016). Erwerbs-Obstbau, 62: 916.

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  • Carrascón, V., Bueno, M., Fernandez-Zurbano, P., and Ferreira, V. (2017). Oxygen and SO2 consumption rates in white and rosé wines: relationship with and effects on wine chemical composition. Journal of Agricultural and Food Chemistry, 65(43): 94889495. https://doi.org/10.1021/acs.jafc.7b02762.

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  • Castellari, M., Simonato, B., Tornielli, G.B., Spinelli, P., and Ferrarini, R. (2004). Effects of different enological treatments on dissolved oxygen in wines. Italian Journal of Food Science, 16: 387396.

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  • Catarino, A., Alves, S., and Mira, H. (2014). Influence of technological operations in the dissolved oxygen content of wines. Journal of Chemistry and Chemical Engineering, 8: 390394. https://doi.org/10.17265/1934-7375%2F2014.04.010.

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  • Danilewicz, J.C. (2013). Reactions involving iron in mediating catechol oxidation in model wine. American Journal of Enology and Viticulture, 64(3): 316324. https://doi.org/10.5344/ajev.2013.12137.

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  • Du Toit, W., Marais, J., Pretorius, I., and Du Toit, M. (2006). Oxygen in must and wine: a review. South African Journal of Enology and Viticulture, 27(1): 7694. https://doi.org/10.21548/27-1-1610.

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  • Fornairon-Bonnefond, C. and Salmon, J.-M. (2003). Impact of oxygen consumption by yeast lees on the autolysis phenomenon during simulation of wine aging on lees. Journal of Agricultural and Food Chemistry, 51(9): 25842590. https://doi.org/10.1021/jf0259819.

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  • Sochorova, L., Prusova, B., Jurikova, T., Mlcek, J., Adamkova, A., Baron, M., and Sochor, J. (2020). The study of antioxidant components in grape seeds. Molecules, 25(16): 3736. https://doi.org/10.3390/molecules25163736.

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  • Tarko, T., Duda-Chodak, A., Sroka, P., and Siuta, M. (2020). The impact of oxygen at various stages of vinification on the chemical composition and the antioxidant and sensory properties of white and red wines. International Journal of Food Science, 2020: 7902974. https://doi.org/10.1155/2020/7902974.

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  • Valade, M., Tribaut-Sohier, I., Bunner, D., Pierlot, C., Moncomble, D., and Tusseau, D. (2006). Les apports d'oxygene en vinification et leurs impacts sur les vins. Le Vigneron Champenois, 127(9): 6095.

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  • Vidal, J.-C., Dufourcq, T., Boulet, J.C., and Moutounet, M. (2001). Les apports d’oxygène au cours des traitements des vins. Bilan des observations sur site. 1ère partie. Revue Française d’ Œnologie ,190.

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  • Vivas, N., Debeda, H., Menil, F., Vivas de Gaulejac, N., and Nonier, M. (2003). Mise en évidence du passage de l'oxygène au travers des douelles constituant les barriques par l'utilisation d'un dispositif original de mesure de la porosité du bois. Premiers résultats. Sciences des Aliments, 23(5–6): 655678. http://dx.doi.org/10.3166/sda.23.655-678.

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  • Walls, J.R. (2020). Effect of oxygen managment on white wine composition .Stellenbosch: Stellenbosch University, Master Thesis.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2022  
Web of Science  
Total Cites
WoS
892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Impact Factor
without
Journal Self Cites
1.1
5 Year
Impact Factor
1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Scimago  
Scimago
H-index
32
Scimago
Journal Rank
0.231
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1.7
Scopus
CIte Score Rank
Food Science 225/359 (37th PCTL)
Scopus
SNIP
0.408

2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
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ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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