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

• Published in: Journal of food engineering Vol. 81; no. 2; pp. 399 - 403
• Main Authors: Yanniotis, S., Kotseridis, G., Orfanidou, A., Petraki, A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.07.2007; Elsevier
• Subjects: Biological and medical sciences; Body; dessert wines; Drying; Ethanol; Ethyl alcohol; extracts; Fermented food industries; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Glycerol; Glycerols; Mathematical models; Mouthfeel; red wines; sugar content; Sweets; temperature; viscometers; viscometry; Viscosity; white wines; Wine; wine quality; winemaking; Wines; Wines and vinegars; Wine; Viscosity; Glycerol; Mouthfeel; Ethanol; Body; Alcoholic beverage; Extract
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2006.11.014

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.