Determination of rheological behaviour of wine lees

被引：5

作者：

Lachman, Jaromir ^{[1
]}

Rutkowski, Kazimierz ^{[2
]}

Travnicek, Petr ^{[3
]}

Vitez, Tomas ^{[3
]}

Burg, Patrik ^{[4
]}

Turan, Jan ^{[5
]}

Junga, Petr ^{[3
]}

Visacki, Vladimir ^{[5
]}

机构：

[1] Czech Univ Life Sci Prague, Dept Chem, Prague 16521 6, Suchdol, Czech Republic

[2] Univ Agr, Dept Prod & Power Engn, PL-31120 Krakow, Poland

[3] Mendel Univ Brno, Dept Agr Food & Environm Engn, Brno 61300, Czech Republic

[4] Mendel Univ Brno, Fac Hort, Dept Hort Machinery, Lednice 69144, Czech Republic

[5] Univ Novi Sad, Dept Agr Engn, Novi Sad 21000, Serbia

来源：

INTERNATIONAL AGROPHYSICS | 2015年 / 29卷 / 03期

关键词：

rheopexy; rheology; wine; products; lees; GRAPE JUICE; VISCOSITY; PROTEINS; DENSITY;

D O I：

10.1515/intag-2015-0036

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

This study deals with the rheological properties of wine lees. Samples of wine lees of the Saint Laurent variety were used in this experiment. The investigated wine lees arose in the process of production red grape wine in 2013 (Czech Republic). At first, the chemical background was determined. The chemical background includes the following chemical parameters: total acidity, pH, alcohol content, reduced sugars, free SO2, total SO2, and volatile acid. In the second phase of the study, physical properties were determined. Specifically, a sample of wine lees was subjected to rheological tests. These tests consisted in determination of dependence of dynamic viscosity on the temperature, hysteresis loop tests, dependence of dynamic viscosity on the time and step-down in the shear rate test. The experiment demonstrated that the dynamic viscosity increased with increased temperature - this phenomenon is caused by thermolabile proteins - and the wine lees has rheopectic behaviour; the degree of rheopexy was found to rise with the increasing temperature.

引用

页码：307 / 311

页数：5

共 20 条

[1] Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends [J].

Arslan, E ;

Yener, ME ;

Esin, A .

JOURNAL OF FOOD ENGINEERING, 2005, 69 (02) :167-172

[2] Pre-treatment, measurement execution procedure and waste characteristics in the rheology of sewage sludges and the digested organic fraction of municipal solid wastes [J].

Battistoni, P .

WATER SCIENCE AND TECHNOLOGY, 1997, 36 (11) :33-41

[3] About peak and loop in sludge rheograms [J].

Baudez, JC .

JOURNAL OF ENVIRONMENTAL MANAGEMENT, 2006, 78 (03) :232-239

[4] The viscoelastic behaviour of raw and anaerobic digested sludge: Strong similarities with soft-glassy materials [J].

Baudez, Jean-Christophe ;

Gupta, Rahul K. ;

Eshtiaghi, Nicky ;

Slatter, Paul .

WATER RESEARCH, 2013, 47 (01) :173-180

[5] DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE [J].

BAYINDIRLI, L .

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1993, 17 (02) :147-151

[6] Rheology and the resource industries [J].

Boger, David V. .

CHEMICAL ENGINEERING SCIENCE, 2009, 64 (22) :4525-4536

[7]

Boulton R.B., 1996, Principles and practices of winemaking

[8] Rheology of clarified cherry juices [J].

Giner, J ;

Ibarz, A ;

Garza, S ;

XhianQuan, S .

JOURNAL OF FOOD ENGINEERING, 1996, 30 (1-2) :147-154

[9] Rheology of peach dietary fibre suspensions [J].

Grigelmo-Miguel, N ;

Ibarz-Ribas, A ;

Martín-Belloso, O .

JOURNAL OF FOOD ENGINEERING, 1999, 39 (01) :91-99

[10] RHEOLOGY OF CLARIFIED FRUIT JUICES .3. ORANGE JUICES [J].

IBARZ, A ;

GONZALEZ, C ;

ESPLUGAS, S .

JOURNAL OF FOOD ENGINEERING, 1994, 21 (04) :485-494

← 1 2 →