Effect of temperature and short term storage on red wine rheologic properties
2015
Hlaváč, Peter (Faculty of Engineering, Nitra (Slovak Republic). Department of Physics) | Božiková, Monika (Faculty of Engineering, Nitra (Slovak Republic). Department of Physics)
The article is focused on influence of temperature and short term storage on rheologic parameters of red wine made in Slovakia. Effects of these factors on density, dynamic, kinematic viscosity and fluidity were investigated. Two series of rheologic parameters measurements were done. First measurement was done at the beginning of storage and then the same sample was measured again after a short storing (one week). Density of measured wine sample was determined by pycnometric method at different temperatures. For dynamic viscosity measurement was used rotational viscometer Anton Paar DV-3P, which principle is based on dependency of sample resistance against the probe rotation. Other rheologic parameters as kinematic viscosity and fluidity were determined according to the definitions. Results of measurements are shown as graphical dependencies of rheologic parameters to the temperature. Temperature dependencies of wine dynamic and kinematic viscosity had decreasing exponential shape which is in accordance with Arrhenius equation and temperature dependencies of fluidity had an increasing exponential shape for all measurements. Similar results were obtained by other authors. The effect of wine storage on rheologic parameters was not very significant. From the presented results is clear that dynamic and kinematic viscosity values 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. These changes could be more significant after longer period of storing.
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