Determination of rheological behaviour of wine lees

Open access

Abstract

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.

Arslan E., Yener M.E., and Esin A., 2005. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. J. Food Eng., 69, 167-172.

Battistoni P., 1997. Pre-treatment, measurement execution procedure and waste characteristics in the rheology of sewage sludges and the digested organic fraction of municipal solid wastes. Water Sci. Technol., 36(11), 33-41.

Baudez J.C., 2006. About peak and loop in sludge rheograms. J. Environ. Manag., 78, 232-239.

Baudez J.C., Gupta R.K., Eshtiaghi N., and Slatter P., 2013. The viscoelastic behaviour of raw and anaerobic digested sludge: Strong similarities with soft-glassy materials. Water Res., 47, 173-180.

Bayindirli L., 1993. Density and viscosity of grape juice as a function of concentration and temperature. J. Food Proces. Preservation, 17, 147-151.

Boger D.V., 2009. Rheology and the resource industries. Chemical Eng. Sci., 64, 4525-4536.

Boulton R., Singleton V.L., Bisson L.F., and Kunkee R.E., 1996. Principles and Practices of Winemaking. Chapman Hall, New York, USA.

Giner J., Ibarz A., Garza S., and Xhian-Quan S., 1996. Rheology of clarified cherry juices. J. Food Eng., 30, 147-154.

Ibarz A., 1994. Rheology of clarified fruit juices. III: Orange juices. J. Food Eng., 21 485-494.

Ibarz A., 1999. Rheology of peach dietary fibre suspensions. J. Food Eng., 39(1), 91-99.

Košmerl T., Abramovič H., and Klofutar C., 2000. The rheological properties of Slovenian wines. J. Food Eng., 46, 165-171.

Marchal R., Lallement A., Jeandet P., and Establet G., 2003. Clarificationof muscatmusts using wheat proteins and the flotation technique. J. Agric. Food Chem., 51, 2040-2048.

Mewis J. and Wagner N.J., 2009. Thixotropy. Advanced in Colloid Interface Sci., 147-149, 214-227.

Monteiro S., Piçarra-Pereira M.A., Mesquita P.R., Loureiro V.B., Teixeira A.R., and Ferreira. R.B., 2001. The wide diversity of structurally similar wine proteins. J. Agric. Food Chem., 49, 3999-4010.

Organisation Internetionale de la Vignet et du Vin (OIV), 2009. Internationaler Kodex der önologischen Praxis (in German), 2nd Ed. 160.

Tiziani S. and Vodovotz Y., 2005. Rheological effects of soy protein addition to tomato juice. Food Hydrocolloids, 19, 45-52.

Severa L., Los J., Nedomová Š., and Buchar J., 2009. Influence of temperature on the dynamic viscosity black beer. In: Quality and the Production Efficiency of Regional and Small Breweries (in Czech). Mendel University in Brno Press, Brno, Czech Republic.

Vítěz T. and Severa, L., 2010. On the rheological characteristics of sewage sludge. Acta Univ. Agric. et Silvic. Mendel, Brun, 58, 287-294.

Zimmer E., 2006. Zusammensetzung, physikalische Eigenschaften und Entstehung der Trubpartikel in naturtrüben Apfelsäften sowie Einfluss von Herstellungstechnologie und Rohware auf Trübung und Trübungsstabilität (in German). Dissertation der Justus-Liebig Universität, Gießen.

Zuritz C.A., Muñoz Puntes E., Mathey H.H., Gascóna A., Rubio L.A., Carullo C.A., Chernikoff R.E., and Cabeza M.S., 2005. Density, viscosity and coefficient of thermal expansion of clear grape juice at different soluble solid concentrations and temperatures. J. Food Eng., 71, 143-149.

International Agrophysics

The Journal of Institute of Agrophysics of Polish Academy of Sciences

Journal Information


IMPACT FACTOR 2017: 1.242
5-year IMPACT FACTOR: 1.267

CiteScore 2018: 1.44

SCImago Journal Rank (SJR) 2018: 0.399
Source Normalized Impact per Paper (SNIP) 2018: 0.891

Cited By

Metrics

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 229 191 15
PDF Downloads 88 77 5