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dc.title | Comparison of the content of selected mineral substances in Czech liturgical and common wines | en |
dc.contributor.author | Mlček, Jiří | |
dc.contributor.author | Trágeová, Sabina | |
dc.contributor.author | Adámková, Anna | |
dc.contributor.author | Adámek, Martin | |
dc.contributor.author | Bednářová, Martina | |
dc.contributor.author | Škrovánková, Soňa | |
dc.contributor.author | Sedláčková, Eva | |
dc.relation.ispartof | Potravinarstvo Slovak Journal of Food Sciences | |
dc.identifier.issn | 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2018 | |
utb.relation.volume | 12 | |
utb.relation.issue | 1 | |
dc.citation.spage | 150 | |
dc.citation.epage | 156 | |
dc.type | article | |
dc.language.iso | en | |
dc.publisher | HACCP Consulting | |
dc.identifier.doi | 10.5219/901 | |
dc.relation.uri | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/901 | |
dc.subject | Cadmium | en |
dc.subject | Communion wine | en |
dc.subject | Kosher wine | en |
dc.subject | Mass spectrometry | en |
dc.subject | Mineral substances | en |
dc.description.abstract | The article deals with the content of selected mineral substances in Czech liturgical wines and compares them with common wines. Sulphur, phosphorus, boron, potassium, calcium, magnesium, iron, cadmium and lead were selected as evaluated minerals, and they were all found in all the analyzed varieties - Pinot Noir, Red Traminer and Chardonnay. Mineral substances were determined using a quadrupole mass spectrometer in the inductively coupled plasma variant of the Thermo Scientific ICAP Q ICP-MS. Generally, measured results did not show significant differences between the mineral content in liturgical and common wines. Therefore the influence of specific production technologies of liturgical wines on the mineral contents was not proved either. One of the highest mineral concentration was in communion Red Traminer, which, besides beneficial minerals, also contained a high amount of toxic elements. On the contrary, common Red Traminer had one of the lowest concentrations of toxic compounds. The content of permitted lead levels was exceeded in a single case, namely in the Chardonnay kosher sample. For cadmium, no sample exceeded the allowed limit. © 2018 Potravinarstvo Slovak Journal of Food Sciences. | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1007803 | |
utb.identifier.obdid | 43878277 | |
utb.identifier.scopus | 2-s2.0-85043457525 | |
utb.source | j-scopus | |
dc.date.accessioned | 2018-04-23T15:01:45Z | |
dc.date.available | 2018-04-23T15:01:45Z | |
dc.rights | Attribution 3.0 International | |
dc.rights.uri | https://creativecommons.org/licenses/by/3.0/ | |
dc.rights.access | openAccess | |
utb.contributor.internalauthor | Mlček, Jiří | |
utb.contributor.internalauthor | Trágeová, Sabina | |
utb.contributor.internalauthor | Adámková, Anna | |
utb.contributor.internalauthor | Škrovánková, Soňa | |
utb.contributor.internalauthor | Sedláčková, Eva | |
utb.fulltext.affiliation | Jiří Mlček, Sabina Trágeová, Anna Adámková, Martin Adámek, Martina Bednářová, Soňa Škrovánková, Eva Sedláčková Contact address: Jiří Mlček, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: [email protected] Sabina Trágeová, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic Anna Adámková, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: [email protected] Martin Adámek, Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, Czech Republic, E-mail: [email protected] Martina Bednářová, Mendel University in Brno, Department of Information Technology, Zemědělská 1, 613 00 Brno, Czech Republic, E-mail: [email protected] Soňa Škrovánková, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: [email protected] Eva Sedláčková, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: [email protected] | |
utb.fulltext.dates | Received: 11 February 2018. Accepted: 28 February 2018. Available online: 21 March 2018 at www.potravinarstvo.com | |
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utb.fulltext.sponsorship | This research was supported by the internal grant of TBU in Zlín [No. IGA/FT/2018/006] and project no. FEKT-S-17-3934 Utilization of novel findings in micro and nanotechnologies for complex electronic circuits and sensor applications. | |
utb.scopus.affiliation | Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, Zlin, Czech Republic; Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, Brno, Czech Republic; Mendel University in Brno, Department of Information Technology, Zemedelská 1, Brno, Czech Republic | |
utb.fulltext.projects | IGA/FT/2018/006 | |
utb.fulltext.projects | FEKT-S-17-3934 |