Study of rheological behaviour of wines
 
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1
Department of Agricultural, Food and Environmental Engineering, Mendel University in Brno, Zemědělská 1, 61300 Brno, Czech Republic
2
Department of Horticultural Machinery, Mendel University in Brno, Faculty of Horticulture, Valtická 337, 69144 Lednice, Czech Republic
3
Faculty of Production and Power Engineering, University of Agriculture in Kraków, Al. Mickiewicza 21, 31-120 Kraków, Poland
Publish date: 2016-10-21
 
Int. Agrophys. 2016, 30(4): 509–518
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ABSTRACT
This study deals with rheological properties of various wine varieties. Samples of the following wines were used for this experiment: André, Cabernet Moravia, Laurot, Saint Laurent, Gruner Veltliner, Pinot Blanc, Müller Thurgau, and Riesling Italico. These samples were obtained from wine produced from the grapes collected in the Czech Republic (Morava region, subregion Velke Pavlovice). In the first phase, the chemical composition of the samples was determined. The following chemical parameters were determined: total acidity, pH, content of the alcohol, reduced sugars, free SO2, total SO2, and volatile acids. In the second phase of the study, the physical properties of the samples were determined and the samples of the wines were subjected to rheological tests. These tests consisted in determination of apparent viscosity in relation to temperature, hysteresis loop tests, and apparent viscosity related to time. The dependence of the shear rate on the shear stress was described with the Herschel-Bulkley mathematical model. The experiment yielded the following findings: seven out of the eight samples behaved as non-Newtonian fluids at low temperature (5°C); non-Newtonian behaviour was changed into Newtonian at the temperature higher than 10 °C; non-Newtonian behaviour was characterised as thixotropic behaviour; the degree of thixotropy is relatively small and reaches 1.85 Pa s-1 ml-1.
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ISSN:0236-8722