Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe(0.8)S(0.2)

We investigated the key factor of superconductivity in FeTe(1-x)S(x) induced by alcoholic beverages. To understand the reason why red wine shows larger shielding volume fraction than the other alcoholic beverages, the red wine dependence of superconductivity was performed. All the samples heated in...

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Published inPhysica. C, Superconductivity Vol. 487; pp. 16 - 18
Main Authors Deguchi, Keita, Okuda, Tohru, Hara, Hiroshi, Demura, Satoshi, Watanabe, Tohru, Okazaki, Hiroyuki, Fujioka, Masaya, Denholme, Saleem James, Ozaki, Toshinori, Yamaguchi, Takahide, Takeya, Hiroyuki, Saito, Fumie, Hisamoto, Masashi, Takano, Yoshihiko
Format Journal Article
LanguageEnglish
Published 15.04.2013
Subjects
Beverages
Grapes
Shielding
Superconductivity
Tartaric acid
Volume fraction
Wines
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Summary:We investigated the key factor of superconductivity in FeTe(1-x)S(x) induced by alcoholic beverages. To understand the reason why red wine shows larger shielding volume fraction than the other alcoholic beverages, the red wine dependence of superconductivity was performed. All the samples heated in red wine made from different grapes shows large shielding volume fraction compared with the samples heated in water and other alcoholic beverages. The shielding volume fraction of the red wine samples is proportional to the concentration of tartaric acid. We found that tartaric acid is one of the key factors to induce superconductivity in FeTd(1-X)S(X).
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ISSN:0921-4534