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

Mlček, Jiří; Trágeová, Sabina; Adámková, Anna; Adámek, Martin; Bednářová, Martina; Škrovánková, Soňa; Sedláčková, Eva

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: mlcek@ft.utb.cz 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: aadamkova@ft.utb.cz 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: adamek@feec.vutbr.cz Martina Bednářová, Mendel University in Brno, Department of Information Technology, Zemědělská 1, 613 00 Brno, Czech Republic, E-mail: bednarova@mendelu.cz 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: skrovankova@ft.utb.cz 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: sedlackova@ft.utb.cz
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