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

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 °...