Effect of ethanol, dry extract and glycerol on the viscosity of wine

dc.contributor.author	Yanniotis, S	en
dc.contributor.author	Kotseridis, G	en
dc.contributor.author	Orfanidou, A	en
dc.contributor.author	Petraki, A	en
dc.date.accessioned	2014-06-06T06:47:41Z
dc.date.available	2014-06-06T06:47:41Z
dc.date.issued	2007	en
dc.identifier.issn	02608774	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.jfoodeng.2006.11.014	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3756
dc.subject	Body	en
dc.subject	Ethanol	en
dc.subject	Glycerol	en
dc.subject	Mouthfeel	en
dc.subject	Viscosity	en
dc.subject	Wine	en
dc.subject.other	Glycerol	en
dc.subject.other	Linear systems	en
dc.subject.other	Mathematical models	en
dc.subject.other	Solutions	en
dc.subject.other	Viscosity measurement	en
dc.subject.other	Wine	en
dc.subject.other	Dry extract	en
dc.subject.other	Mouthfeel	en
dc.subject.other	Multiple linear model	en
dc.subject.other	Sweet wines	en
dc.subject.other	Ethanol	en
dc.title	Effect of ethanol, dry extract and glycerol on the viscosity of wine	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2006.11.014	en
heal.publicationDate	2007	en
heal.abstract	The viscosity of commercial red and white dry and sweet wines as well as model aqueous ethanol and glycerol solutions was measured with a falling ball viscometer. The dynamic viscosity values for NEMEA, NAOUSA, SANTORINI and MANTINEIA, four Greek ""Appelation d'Origine Controllè"" (AOC) wines, at 16 °C was found equal to 1.92 ± 0.05, 1.88 ± 0.07, 1.80 ± 0.07, 1.71 ± 0.02 mPa s, respectively. The dynamic viscosity values for the sweet wines AOC MAVRODAFNI and AOC SAMOS was found equal to 3.04 ± 0.1 and 3.16 ± 0.1, respectively. The decrease in viscosity with increasing temperature was adequately described by the Arrhenius equation with activation energy ranging between 21.92 and 22.48 kJ/mol. Alcohol content and dry extract were identified as the two factors that mainly influence the viscosity of the wine, while glycerol has a negligible contribution due to its low concentration. A multiple linear model describing first order effects of ethanol, dry extract and glycerol on the viscosity of the wine was fitted to the experimental results. © 2006 Elsevier Ltd. All rights reserved.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.issue	2	en
dc.identifier.volume	81	en
dc.identifier.doi	10.1016/j.jfoodeng.2006.11.014	en
dc.identifier.spage	399	en
dc.identifier.epage	403	en