On the influence of temperature and chemical properties on viscosity of Moravian wines

• Main Authors: Miroslav Havlíček, Libor Severa, Ivo Křivánek
• Format: Article
• Language: English
• Published: Mendel University Press 2007-01-01
• Series: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
• Subjects: wine; viscosity; density; temperature
• Online Access: https://acta.mendelu.cz/55/1/0059/

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–1 to 20.15 kJ. mol–1. Correlations between the activation energy for viscous flow and the concentrations of solutes other than ethanol were estimated.