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

• Published in: Physica. 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
• Language: English
• Published: 15.04.2013
• Subjects: Beverages; Grapes; Shielding; Superconductivity; Tartaric acid; Volume fraction; Wines

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...