Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon

• Published in: Food research international Vol. 100; no. Pt 1; pp. 724 - 730
• Main Authors: de Castilhos, Maurício Bonatto Machado, Betiol, Lilian Fachin Leonardo, de Carvalho, Gisandro Reis, Telis-Romero, Javier
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.10.2017
• Subjects: Activation energy; Cabernet Sauvignon; Food Storage; Grape juice; Physical properties; Rheology; Temperature; Vitis - chemistry; Wine - analysis; Grape juice; Cabernet Sauvignon; Rheology; Physical properties; Activation energy
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2017.07.075

The effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1–66°C) and concentrations (13.6–45.0Brix) at shear rates of 0.84–212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R2=0.99957 and relative error=7.77%). The Cabernet Sauvignon juice concentrates presented a non-Newtonian pseudoplastic behavior (n<1). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations. The flow activation energy ranged from 28.87 (45.0Brix) to 38.05KJ/mol (37.0Brix) with a R2=0.9798 for both cases. Density and specific heat were influenced by both temperature and concentration; however, thermal conductivity was only influenced by concentration. The Cabernet Sauvignon juice concentrates will be useful as wine chaptalization agent in future studies. [Display omitted] •Rheological behavior of Cabernet Sauvignon juices was analyzed.•The grape concentrates followed Ostwald-De Waele law and pseudoplastic behavior.•Density and specific heat were influenced by temperature and concentration.•Thermal conductivity was influenced only by the different concentrations.