Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

被引：21

作者：

Neto, Flavia S. P. P. ^{[1
]}

de Castilhos, Mauricio B. M. ^{[1
]}

Telis, Vania R. N. ^{[2
]}

Telis-Romero, Javier ^{[2
]}

机构：

[1] Sao Paulo State Univ, Engn & Food Sci PhD Program, Sao Paulo, Brazil

[2] Sao Paulo State Univ, Engn & Food Technol Dept, Sao Paulo, Brazil

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2015年 / 95卷 / 07期

关键词：

red dry wine; rheology; physicochemical properties; physical properties; principal component analysis; RHEOLOGICAL PROPERTIES; GAS-CHROMATOGRAPHY; TEXTURE; FLAVOR; VARIETIES;

D O I：

10.1002/jsfa.6835

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUNDDensity and viscosity are properties that exert great influence on the body of wines. The present work aimed to evaluate the influence of the alcoholic content, dry extract, and reducing sugar content on density and viscosity of commercial dry red wines at different temperatures. The rheological assays were carried out on a controlled stress rheometer, using concentric cylinder geometry at seven temperatures (2, 8, 14, 16, 18, 20 and 26 degrees C). RESULTSWine viscosity decreased with increasing temperature and density was directly related to the wine alcohol content, whereas viscosity was closely linked to the dry extract. Reducing sugars did not influence viscosity or density. Wines produced from Italian grapes were presented as full-bodied with higher values for density and viscosity, which was linked to the higher alcohol content and dry extract, respectively. CONCLUSIONThe results highlighted the major effects of certain physicochemical properties on the physical properties of wines, which in turn is important for guiding sensory assessments. (c) 2014 Society of Chemical Industry

引用

页码：1421 / 1427

页数：7

共 27 条

[1]

[Anonymous], 2007, RHEOLOGY SOLID SEMIS

[2] Characterisation of the flavour profile from Graciano Vitis vinifera wine variety by a novel dual stir bar sorptive extraction methbdology coupled to thermal desorption and gas chromatography-mass spectrometry [J].

Arbulu, Maria ;

Carmen Sampedro, M. ;

Sanchez-Ortega, Alicia ;

Gomez-Caballero, Alberto ;

Unceta, Nora ;

Aranzazu Goicolea, M. ;

Barrio, Ramon J. .

ANALYTICA CHIMICA ACTA, 2013, 777 :41-48

[3] CHEMOMETRICAL INVESTIGATION ON 4 RED WINES FROM A SINGLE CULTIVAR GROWN IN THE PIEDMONT REGION [J].

ARMANINO, C ;

FORINA, M ;

CASTINO, M ;

PIRACCI, A ;

UBIGLI, M .

ANALYST, 1990, 115 (07) :907-910

[4]

Association of Official Agricultural Chemists. AOAC, 2005, OFFICIAL METHODS ANA, V18th

[5]

BOURNE MC, 1966, FOOD TECHNOL-CHICAGO, V20, P522

[6] Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age [J].

Chira, Kleopatra ;

Pacella, Nicola ;

Jourdes, Michael ;

Teissedre, Pierre-Louis .

FOOD CHEMISTRY, 2011, 126 (04) :1971-1977

[7] Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines [J].

Etaio, I. ;

Elortondo, F. J. P. ;

Albisu, M. ;

Gaston, E. ;

Ojeda, M. ;

Schlich, P. .

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2008, 14 (03) :211-222

[8] Sensory characterisation and factors influencing quality of wines made from 18 minor varieties (Vitis vinifera L.) [J].

Garcia-Munoz, Sonia ;

Munoz-Organero, Gregorio ;

Fernandez-Fernandez, Encarnacion ;

Cabello, Felix .

FOOD QUALITY AND PREFERENCE, 2014, 32 :241-252

[9]

Jackson RS, 2009, FOOD SCI TECHNOL-INT, P1

[10]

Jackson RS, 2008, FOOD SCI TECHNOL-INT, P1

← 1 2 3 →