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Comparison of the content of selected mineral substances in Czech liturgical and common wines

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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
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