Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

Abstract

The results highlighted the major effects of certain physicochemical properties on the physical properties of wines, which in turn is important for guiding sensory assessments.

Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot

“…A brief study was conducted in order to evaluate the necessary time to reach steady state conditions and the steady state was obtained for each shear rate assessed. The accuracy of the rheometer was previously done using a rheological study of chlorobenzene and acetic acid (50:50 v/v) as standard substances according to Neto, De Castilhos, Telis, and Telis-Romero (2014).…”

“…These temperatures were established in the own equipment after inserting approximately 50 mL of each juice for density measurements. The equipment accuracy was evaluated using aqueous solution of acetic acid (50:50 v/v) by Neto et al (2014) with well-known densities described by Perry and Chilton (1986).…”

Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon

“…These high temperatures were chosen aiming at covering a wide range of temperature. The accuracy of the rheometer was previously done using a rheological study of chlorobenzene and acetic acid (50:50 v/v) as standard substances according to Neto et al (2014).…”

“…In addition, rheological approaches are employed mainly as essential tools for food engineering, since rheology is linked to food processing and stability, as well as to sensory perceptions. The physical properties of density, specific heat and thermal conductivity present high importance for food and beverages, mainly for juices, since these aforementioned properties are closely related to sensory features (Augusto, Ibarz, & Cristianini, 2012;Neto, De Castilhos, Telis, & Telis-Romero, 2014).…”

Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

“…The total dry extract is closely linked to the density but not necessarily linked to the alcohol levels. 38,39 The following quantities were obtained for the Moscatel sparkling wine: total dry extract, 81-107. . The high values of these three parameters are characteristics of the winemaking style similar to "Asti Spumante," where the fermentation is stopped in order to reach a medium alcoholic strength and leave a considerable amount of residual sugar.…”