Effect of ethanol, dry extract and glycerol on the viscosity of wine

Yanniotis, S.; Kotseridis, G.; Orfanidou, A.; Petraki, A.

doi:10.1016/j.jfoodeng.2006.11.014

Cited by 60 publications

(66 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Measurement was performed fi rst, which predictably (Pickering et al, 1998;Yanniotis et al, 2007) confi rmed that partially fermented wine must shows features of Newton fl uid. Time optionality of viscosity was proved as well.…”

Section: Resultsmentioning

confidence: 98%

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

Kumbár¹

2015

Acta Univ. Agric. Silvic. Mendelianae Brun.

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 98%

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

Kumbár¹

2015

Acta Univ. Agric. Silvic. Mendelianae Brun.

View full text Add to dashboard Cite

show abstract

“…In Yanniotis' et al (2007) study, the alcohol content and dry extract were identified as the two factors that most influenced the viscosity of the wine, while glycerol had a negligible contribution to it due to its low concentration. Szczesniak (2002) concluded that there was an excellent correlation between the instrumental and sensory ratings for semi-fluid foods.…”

Section: Resultsmentioning

confidence: 98%

“…Viscosity, density, and surface tension are also important elements of the quality characteristics, which affect the mouthfeel of liquid food products. They also modify other sensory properties like saltiness, sweetness, bitterness, flavour, and astringency (Christensen 1980a;Smith et al 1996;Hollowood et al 2002;Yanniotis et al 2007).…”

mentioning

confidence: 99%

Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar

Pankiewicz¹,

Jamroz²

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Pankiewicz U., Jamroz J. (2013): Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar. Czech J. Food Sci., 31: 66-71.Ten trained panelists evaluated the perceived density as well as the physical and perceived viscosities of the product obtained by blending ethanol with pear nectar. There was a link between the concentrations of ethanol in pure vodka and in its blend with the nectar, and the perceived sensory viscosity and the drink density. There was a very good (r 2 = 0.9442) and poor (r 2 = 0.6464) correlation, respectively, between the experimentally found density and viscosity and the perceived viscosity of aqueous ethanol. These properties of aqueous ethanol and alcohol pear drinks correlated very well (r 2 = 0.9430 and 0.9774) with one another. 50% ethanol with the nectar had a density similar to that of aqueous ethanol solution taken as the standard. The admixture of the pear nectar increased the sensory sensitivity of the viscosity measurements of these solutions. The correlation between the perceived and physical viscosities could be used as a guide for the sensory and qualitative control of vodkas.

show abstract

“…The total dry extract has been regarded as one of the main elements that determine the structure and body of wines (RIZZON et al, 2000;CASTILHOS et al, 2013). The higher dry extract content positively affects the sensation of thickness of the wine in the mouth, which is an important characteristic, since that mouth feel is recognized as an important component of the wine quality (YANNIOTIS et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Rootstocks Effects on the Physicochemical Characteristics of Bordô, Isabel and Iac 138-22 Máximo Must and Wine

et al. 2017

View full text Add to dashboard Cite

-It has been demonstrated that rootstocks can influence grape characteristics, but there are few data in literature about the rootstocks influence in the wine characteristics, especially in wines elaborated with Vitis labrusca or hybrid grapes. This study evaluated the influence of Mgt' rootstocks on the physicochemical characteristics of 'Bordô', 'Isabel' and 'IAC 138-22 'Máximo' musts and wines. The musts were evaluated for pH, soluble solids, total acidity and soluble solids/acidity ratio. The wines were evaluated for density, alcohol content; total, volatile and fixed acidity; pH, dry extract, reducing sugars, reduced dry extract, alcohol in weight/reduced dry extract; free and total sulfur dioxide; anthocyanins, polyphenols index (I 280); polyphenols and total flavonoids and antioxidant activity. The 'Bordô', 'Isabel' and IAC 138-22 'Máximo' musts had low soluble solids for winemaking. The '106-8 Mgt' rootstock promoted higher dry extract content and reduced dry extract in Bordô wine, and lower total and fixed acidity in IAC 138-22 Máximo wine. In Isabel wine, higher pH was promoted by the 'IAC 766' rootstock. Aside from low total acidity of the Bordô wine, all the physicochemical characteristics of the wines studied are in accordance with Brazilian law. There was no effect of rootstocks in the phenolics content and antioxidant activity of wines. Index terms: Vitis sp., table wine, classical analysis, phenolic compounds, antioxidant activity. INFLUÊNCIA DE PORTA-ENXERTOS NAS CARACTERÍSTICAS FÍSICO-QUÍMICAS DO MOSTO E DOS VINHOS BORDÔ, ISABEL E IAC 138-22 MÁXIMO

show abstract

Effect of ethanol, dry extract and glycerol on the viscosity of wine

Cited by 60 publications

References 15 publications

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

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

Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar

Rootstocks Effects on the Physicochemical Characteristics of Bordô, Isabel and Iac 138-22 Máximo Must and Wine

Contact Info

Product

Resources

About