On the influence of temperature and chemical properties on viscosity of Moravian wines

Havlíček, Miroslav; Severa, Libor; Křivánek, Ivo

doi:10.11118/actaun200755010059

Cited by 3 publications

(4 citation statements)

References 5 publications

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“…All regression coefficients and coefficients of determination are presented in Table 2. Similar results were obtained by Figura and Teixeira (2007), Havlíček et al (2007), etc. It was found out that the dynamic viscosity of white wine is higher than for distilled water.…”

Section: D E F G H Isupporting

confidence: 79%

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Changes in selected wine physical properties during the short-time storage

Hlaváč¹,

Božíková²,

Hlaváčová³

et al. 2016

Res. Agric. Eng.

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Hlaváč P., Božiková M., Hlaváčová Z., Kardjilova K. (2016): Changes in selected wine physical properties during the short-time storage. Res. Agr. Eng., This article is focused on the effect of temperature and short-term storage on the physical properties of wine made in Slovakia. All measurements were performed during temperature manipulation in the temperature interval approximately from 0°C to 30°C. Two series of rheologic and thermal parameters measurements and one of electric parameter were done. First measurement was done at the beginning of storage and then the same sample was measured after a short storage. Temperature relations of rheologic parameters and electric conductivity were characterized by exponential functions, which is in good agreement with the Arrhenius equation. In case of thermal parameters linear relations were obtained. The graphical dependency of wine density on temperature was described by decreasing polynomial function. The temperature dependencies of dynamic and kinematic viscosity have a decreasing character. The fluidity, thermal conductivity, thermal diffusivity, and electrical conductivity increased with the temperature. It was found out that short-term storage had a small effect on measured properties but longer storage could have a more significant influence on selected properties.

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Section: D E F G H Isupporting

confidence: 79%

“…During the fermentation the viscosity was affected also by residual content of fermentable sugars. Influence of temperature and chemical properties on viscosity of Moravian wines was analysed by Havlíček et al (2007). They found that the viscosity of wine decreases non-linearly with increasing temperature.…”

mentioning

confidence: 99%

Changes in selected wine physical properties during the short-time storage

Hlaváč¹,

Božíková²,

Hlaváčová³

et al. 2016

Res. Agric. Eng.

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show abstract

“…Similar results were obtained e.g. by Havlíček et al (2007). Regression coeffi cients and coeffi cients of determination are shown in Tab.…”

Section: Resultssupporting

confidence: 87%

Influence of Temperature and Storing Time on Selected Red Wine Physical Properties

Hlaváč¹,

Božíková²,

Hlaváčová³

et al. 2016

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Presented article is focused on red wine rheological and thermal properties. Effects of temperature and short term storage on density, rheological parameters and thermal parameters were investigated. First measurement was done at the beginning of storage and then the same sample was measured again after one week of storing. Density was measured by densimeter Mettler Toledo DM 40 at different temperatures. For dynamic viscosity measurement was used rotational viscometer Anton Paar DV-3P. The kinematic viscosity and fluidity were determined according to the definitions. Thermal parameters were measured by instrument Isomet 2104. Temperature dependencies of wine dynamic and kinematic viscosity had decreasing exponential shape and temperature dependencies of fluidity had an increasing exponential shape. Temperature dependencies of red wine thermal conductivity and diffusivity had increasing linear character. Decreasing polynomial functions were obtained for temperature dependencies of red wine density. The values of dynamic and kinematic viscosity, thermal conductivity and diffusivity, and density of red wine were a little bit higher after short term storing, which can be expressed by changed amount of water caused by evaporation. Due to the same reasons were values of fluidity little bit lower after storage.

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“…Several publications deal with the kinematic viscosity of certain wines (Košmerl et al, 2000;Havlíček et al, 2007). Only one publication has been found for partially fermented wine must (López et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

Influence of Storage Temperature on the Viscous Behaviour of Partially Fermented Wine Must (Pinot Gris)

Kumbár¹

2015

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The main goal of this article deals with eff ect of storage temperature on the partially fermented wine must viscosity. Four samples of partially femrented wine must (Pinot Gris) wre observed. Two samples were stored in cold temperature 5 °C and another two samples were stored at the room temperature ~20 °C. The kinematic viscosity has measured for 132 hours from start of stormy fermetation (in the interval about 16 hours). Rotary viscometer with standard spinde and low-volume adapter was used to experimental measured. Results of kinematic viscosity process were mathematically modelled using logarithms function. Created mathematical models were precision because correlation coeffi cients and values of signifi cance achieved very high values. Results and trends form this article can be used to the partially fermented wine must viscosity process prediction.

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On the influence of temperature and chemical properties on viscosity of Moravian wines

Cited by 3 publications

References 5 publications

Changes in selected wine physical properties during the short-time storage

Changes in selected wine physical properties during the short-time storage

Influence of Temperature and Storing Time on Selected Red Wine Physical Properties

Influence of Storage Temperature on the Viscous Behaviour of Partially Fermented Wine Must (Pinot Gris)

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