Relationship Between Viscosity and Sugar Content of Must During Ripening Period of Grapes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43913805" target="_blank" >RIV/62156489:43210/18:43913805 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.5219/964" target="_blank" >https://doi.org/10.5219/964</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/964" target="_blank" >10.5219/964</a>

Result language

angličtina

Original language name

Relationship Between Viscosity and Sugar Content of Must During Ripening Period of Grapes

Original language description

The relationship between dynamic viscosity and sugar content of the must is important indicator during the ripening of the vine grapes. For the experiment were selected and used only grape vine varieties. The grape vine varieties are divided into blue and white. The varieties of Blaufränkisch, Blauer Portugieser, and Cabernet Moravia were used in the blue varieties. Representatives of the white varieties were used Pinot Blanc, Pinot Gris, and Sauvignon. Country of origin was the Czech Republic, wine region Moravia (sub-region Slovácko). The grapes were collected and analyzed four times week after week during their ripening period. After grapes harvesting the individual berries were cut out of grape using the scalpel. These berries were then weighed and then the must was squeezed using a mechanical presser. Weight of berries, dynamic viscosity (in shear strain rate 100 s-1), sugar content, and density of must were measured and evaluated. From the values of berries weight it can be observed the variations in weight depending especially on the weather change - the water content in the berries. The observed sugar content did not change a lot during maturity, which can be explained by a more mature phase of the grapes. The results of viscosity and sugar content (for all varieties) demonstrate the viscosity dependence on the sugar content of must - with increasing viscosity of the must the sugar content of the must increase and conversely. The knowledge of the physico-mechanical properties os wine must is very important for for technocologists, producers, but also wine consumers.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2018

Confidentiality

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

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

600-606

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85055708768