PT  - JOURNAL ARTICLE
AU  - Havlíček, Miroslav
AU  - Severa, Libor
AU  - Křivánek, Ivo
TI  - On the influence of temperature and chemical properties on viscosity of Moravian wines
DP  - 2014 Nov 30
TA  - Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
PG  - 59--64
VI  - 55
IP  - 1
AID - 10.11118/actaun200755010059
IS  - 12118516
AB  - Standard chemical analysis was performed to characterise six samples of bottled wines from South Moravia. Temperature influence (range from 20 °C to 50 °C). Density data processing led to determination of the expansibility coefficients at 25 °C and their temperature dependence. It was found that, viscosity of wine decreases non-linearly with increasing temperature. Fitting of the experimental data in some theoretical models was performed in order to describe the temperature dependence of the viscosity of wine. A modified Andrade equation was found to best describe this dependence. The activation energy for viscous flow of wine, calculated by Arhenius relation, varied from 18.50 kJ.mol<sup>-1</sup> to 20.15 kJ.mol<sup>-1</sup>. Correlations between the activation energy for viscous flow and the concentrations of solutes other than ethanol were estimated.