Effect of ethanol, glycerol, glucose and tartaric acid on the viscosity of model aqueous solutions and wine samples. (1st December 2019)

• Record Type: Journal Article
• Authors: Shehadeh, Adnan; Kechagia, Despoina; Evangelou, Alexandra; Tataridis, Panagiotis; Shehadeh, Fadi
• Is Part Of: Food chemistry. Volume 300(2019)
• Publication Date: 2019-12-01
• Subjects: Ethanol (PubChem CID: 702) -- Glycerol (PubChem CID: 753) -- Tartaric acid (PubChem CID: 875) -- Glucose (PubChem CID: 5793); Viscosity -- Wine -- Mouthfeel -- Body -- Ethanol -- Glycerol -- Glucose -- Tartaric acid; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125191
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Viscosity of aqueous wine model solutions can be modelled using linear regression. The resulting models had R-squared over 97%. Glucose affects viscosity of these solutions the most. Ethanol has the least effect on the viscosity of these solutions. Abstract: Viscosity is a property that exerts great influence on the body of wines, since it affects the sensation of thickness in the mouth. The present study refers to the quantitative correlation of the major components of wine, alcohol, reduced sugar, glycerol and total acidity, in its viscosity. Various model aqueous solutions consisting of these components were prepared and viscosity was measured at 20 °C. Each component was studied either alone or in mixtures with the others. Viscosity of white dry wines samples was also measured. From the experimental results, linear multi-dependence equations were derived, which correlate the viscosity with the concentration of the components of the solutions, each of them alone and in combination. Glucose was found to affect viscosity of model aqueous solutions the most, whereas ethanol had the least effect. The knowledge of these factors may have a practical value in optimizing wine's body.