Acta Univ. Agric. Silvic. Mendelianae Brun. 2016, 64, 433-439

https://doi.org/10.11118/actaun201664020433
Published online 2016-05-04

Influence of Temperature and Storing Time on Selected Red Wine Physical Properties

Peter Hlaváč, Monika Božiková, Zuzana Hlaváčová, Ľubomír Kubík

Department of Physics, Faculty of Engineering, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovak Republic

Presented article is focused on red wine rheological and thermal properties. Effects of temperature and short term storage on density, rheological parameters and thermal parameters were investigated. First measurement was done at the beginning of storage and then the same sample was measured again after one week of storing. Density was measured by densimeter Mettler Toledo DM 40 at different temperatures. For dynamic viscosity measurement was used rotational viscometer Anton Paar DV-3P. The kinematic viscosity and fluidity were determined according to the definitions. Thermal parameters were measured by instrument Isomet 2104. Temperature dependencies of wine dynamic and kinematic viscosity had decreasing exponential shape and temperature dependencies of fluidity had an increasing exponential shape. Temperature dependencies of red wine thermal conductivity and diffusivity had increasing linear character. Decreasing polynomial functions were obtained for temperature dependencies of red wine density. The values of dynamic and kinematic viscosity, thermal conductivity and diffusivity, and density of red wine were a little bit higher after short term storing, which can be expressed by changed amount of water caused by evaporation. Due to the same reasons were values of fluidity little bit lower after storage.

Funding

This paper was supported by the project VEGA 1/0854/14 of Ministry of Education, Science, Research, and Sport of the Slovakia and also co-funded by the European Community under the project No. 26220220180: Building the Research Centre AgroBioTech.

References

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