Determination of rheological behaviour of wine lees
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43906717" target="_blank" >RIV/62156489:43210/15:43906717 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/60460709:41210/15:67676 RIV/62156489:43510/15:43906717
Výsledek na webu
<a href="http://produkcja.ipan.lublin.pl/uploads/publishing/files/6%20Lachman%2029%283%29.pdf" target="_blank" >http://produkcja.ipan.lublin.pl/uploads/publishing/files/6%20Lachman%2029%283%29.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1515/intag-2015-0036" target="_blank" >10.1515/intag-2015-0036</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Determination of rheological behaviour of wine lees
Popis výsledku v původním jazyce
This study deals with the rheological properties of wine lees. Samples of wine lees of the Saint Laurent variety were used in this experiment. The investigated wine lees arose in the process of production red grape wine in 2013 (Czech Republic). At first, the chemical background was determined. The chemical background includes the following chemical parameters: total acidity, pH, alcohol content, reduced sugars, free SO2, total SO2, and volatile acid. In the second phase of the study, physical properties were determined. Specifically, a sample of wine lees was subjected to rheological tests. These tests consisted in determination of dependence of dynamic viscosity on the temperature, hysteresis loop tests, dependence of dynamic viscosity on the time and step-down in the shear rate test. The experiment demonstrated that the dynamic viscosity increased with increased temperature - this phenomenon is caused by thermolabile proteins - and the wine lees has rheopectic behaviour; the degree of rheopexy was found to rise with the increasing temperature.
Název v anglickém jazyce
Determination of rheological behaviour of wine lees
Popis výsledku anglicky
This study deals with the rheological properties of wine lees. Samples of wine lees of the Saint Laurent variety were used in this experiment. The investigated wine lees arose in the process of production red grape wine in 2013 (Czech Republic). At first, the chemical background was determined. The chemical background includes the following chemical parameters: total acidity, pH, alcohol content, reduced sugars, free SO2, total SO2, and volatile acid. In the second phase of the study, physical properties were determined. Specifically, a sample of wine lees was subjected to rheological tests. These tests consisted in determination of dependence of dynamic viscosity on the temperature, hysteresis loop tests, dependence of dynamic viscosity on the time and step-down in the shear rate test. The experiment demonstrated that the dynamic viscosity increased with increased temperature - this phenomenon is caused by thermolabile proteins - and the wine lees has rheopectic behaviour; the degree of rheopexy was found to rise with the increasing temperature.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
International Agrophysics
ISSN
0236-8722
e-ISSN
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Svazek periodika
29
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
PL - Polská republika
Počet stran výsledku
5
Strana od-do
307-311
Kód UT WoS článku
000358611200006
EID výsledku v databázi Scopus
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