Influence of storage temperature on the viscous behaviour of partially fermented wine must (Pinot Gris)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907762" target="_blank" >RIV/62156489:43210/15:43907762 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.11118/actaun201563030781" target="_blank" >http://dx.doi.org/10.11118/actaun201563030781</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201563030781" target="_blank" >10.11118/actaun201563030781</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of storage temperature on the viscous behaviour of partially fermented wine must (Pinot Gris)

Popis výsledku v původním jazyce

The main goal of this article deals with effect of storage temperature on the partially fermented wine must viscosity. Four samples of partially femrented wine must (Pinot Gris) wre observed. Two samples were stored in cold temperature 5 oC and another two samples were stored at the room temperature tilde 20 oC. The kinematic viscosity has measured for 132 hours from start of stormy fermetation (in the interval about 16 hours). Rotary viscometer with standard spinde and low-volume adapter was used to experimental measured. Results of kinematic viscosity process were mathematically modelled using logarithms function. Created mathematical models were precision because correlation coefficients and values of significance achieved very high values. Resultsand trends form this article can be used to the partially fermented wine must viscosity process prediction.

Název v anglickém jazyce

Influence of storage temperature on the viscous behaviour of partially fermented wine must (Pinot Gris)

Popis výsledku anglicky

The main goal of this article deals with effect of storage temperature on the partially fermented wine must viscosity. Four samples of partially femrented wine must (Pinot Gris) wre observed. Two samples were stored in cold temperature 5 oC and another two samples were stored at the room temperature tilde 20 oC. The kinematic viscosity has measured for 132 hours from start of stormy fermetation (in the interval about 16 hours). Rotary viscometer with standard spinde and low-volume adapter was used to experimental measured. Results of kinematic viscosity process were mathematically modelled using logarithms function. Created mathematical models were precision because correlation coefficients and values of significance achieved very high values. Resultsand trends form this article can be used to the partially fermented wine must viscosity process prediction.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

BK - Mechanika tekutin

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Acta universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

—

Svazek periodika

63

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

781-785

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—