Study of rheological behaviour of wines

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43909969" target="_blank" >RIV/62156489:43210/16:43909969 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43510/16:43909969

Result on the web

<a href="http://dx.doi.org/10.1515/intag-2016-0018" target="_blank" >http://dx.doi.org/10.1515/intag-2016-0018</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1515/intag-2016-0018" target="_blank" >10.1515/intag-2016-0018</a>

Result language

angličtina

Original language name

Study of rheological behaviour of wines

Original language description

This study deals with rheological properties of various wine varieties. Samples of the following wines were used for this experiment: André, Cabernet Moravia, Laurot, Saint Laurent, Gruner Veltliner, Pinot Blanc, Müller Thurgau, and Riesling Italico. These samples were obtained from wine produced from the grapes collected in the Czech Republic (Morava region, subregion Velke Pavlovice). In the first phase, the chemical composition of the samples was determined. The following chemical parameters were determined: total acidity, pH, content of the alcohol, reduced sugars, free SO2, total SO2, and volatile acids. In the second phase of the study, the physical properties of the samples were determined and the samples of the wines were subjected to rheological tests. These tests consisted in determination of apparent viscosity in relation to temperature, hysteresis loop tests, and apparent viscosity related to time. The dependence of the shear rate on the shear stress was described with the Herschel-Bulkley mathematical model. The experiment yielded the following findings: seven out of the eight samples behaved as non-Newtonian fluids at low temperature (5oC); non-Newtonian behaviour was changed into Newtonian at the temperature higher than 10oC; non-Newtonian behaviour was characterised as thixotropic behaviour; the degree of thixotropy is relatively small and reaches 1.85 Pa s-1 ml-1.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

International Agrophysics

ISSN

0236-8722

e-ISSN

—

Volume of the periodical

30

Issue of the periodical within the volume

4

Country of publishing house

PL - POLAND

Number of pages

10

Pages from-to

509-518

UT code for WoS article

000389589600012

EID of the result in the Scopus database

2-s2.0-84996791557