Effect of ethanol, dry extract and glycerol on the viscosity of wine
2007
Yanniotis, S. | Kotseridis, G. | Orfanidou, A. | Petraki, A.
The viscosity of commercial red and white dry and sweet wines as well as model aqueous ethanol and glycerol solutions was measured with a falling ball viscometer. The dynamic viscosity values for NEMEA, NAOUSA, SANTORINI and MANTINEIA, four Greek “Appelation d'Origine Controllè” (AOC) wines, at 16 °C was found equal to 1.92 ± 0.05, 1.88 ± 0.07, 1.80 ± 0.07, 1.71 ± 0.02 mPa s, respectively. The dynamic viscosity values for the sweet wines AOC MAVRODAFNI and AOC SAMOS was found equal to 3.04 ± 0.1 and 3.16 ± 0.1, respectively. The decrease in viscosity with increasing temperature was adequately described by the Arrhenius equation with activation energy ranging between 21.92 and 22.48 kJ/mol. Alcohol content and dry extract were identified as the two factors that mainly influence the viscosity of the wine, while glycerol has a negligible contribution due to its low concentration. A multiple linear model describing first order effects of ethanol, dry extract and glycerol on the viscosity of the wine was fitted to the experimental results.
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