FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2010

Stały URI zbioru

https://oa.zut.edu.pl/handle/20.500.12539/751

Przeglądaj

Przeglądaj FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2010 wg Autor "Buczek, Anna"

Teraz wyświetlane 1 - 1 z 1
  • Miniatura
    PozycjaOpen Access
    Dwutlenek siarki w krajowych i importowanych napojach alkoholowych
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2010) Buczek, Anna; Jankowska, Jowita; Jarosz, Dorota; Kalata, Anna; Ociepa, Andrzej; Protasowicki, Mikołaj; Staszewska, Hanna; Katedra Toksykologii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Toksykologii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Toksykologii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Toksykologii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Toksykologii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Toksykologii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Toksykologii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    In period 2001–2006, the content of sulphur dioxide was determined in 90 assortments of wine and beer bought randomly at retail shops and wholesale outlets in Szczecin and West Pomeranian Province, Poland. Sulphur dioxide concentrations were analysed by titration after distillation from acidified samples. Sulphur dioxide was present in all the wines examined. The lowest concentrations, within the range of 1.2–18 mg SO2 · dm–3, were found in the domestic wines. Imported wines contained more sulphur dioxide, with concentrations varying from 4.4 to 217 mg SO2 · dm–3. The highest concentrations were detected in Rhine wines. Concentrations in beers ranged from 0.0 to 8 mg SO2 · dm–3. However in all the wines examined, sulphur dioxide concentrations were below the maximum permitted level, while in beers the detected values were below 10 mg · dm–3, which is the level of technological importance. Concluding the results, the wines and beers examined were safe for consumers’ health, considering sulphur dioxide content.