Session
Food Science and Technology
Description
Wine is an alcoholic beverage produced through the partial or total fermentation of grapes. Wine is characterized by color: white, pink or rose, and red. Red wine available in Albanian market was characterized for physicochemical and rheological properties. In the first phase, the physicochemical parameters were determined: density, total acidity, volatile acids, content of the alcohol, reduced sugars, free SO2, total SO2, pH and electric conductivity. In the second phase of the study, density and dynamic viscosity were experimentally determined as a function of temperature from 5 to 40°C. Kinematic viscosity and fluidity were determined according to the definitions. The dynamic viscosity of wine was represented as a function of temperature by using two and multi-constant proposed mathematical models.
Keywords:
Red wine, Temperature, Density, Rheological properties
Session Chair
Emine Daci
Session Co-Chair
Valon Durguti
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-69-1
Location
Pristina, Kosovo
Start Date
27-10-2018 9:00 AM
End Date
27-10-2018 10:30 AM
DOI
10.33107/ubt-ic.2018.179
Recommended Citation
Dhroso, Anisa; Manaj, Hasime; Malollari, Ilirjan; and Varvara, Berisha, "Modeling the effect of temperature on rheological properties of red wine" (2018). UBT International Conference. 179.
https://knowledgecenter.ubt-uni.net/conference/2018/all-events/179
Included in
Modeling the effect of temperature on rheological properties of red wine
Pristina, Kosovo
Wine is an alcoholic beverage produced through the partial or total fermentation of grapes. Wine is characterized by color: white, pink or rose, and red. Red wine available in Albanian market was characterized for physicochemical and rheological properties. In the first phase, the physicochemical parameters were determined: density, total acidity, volatile acids, content of the alcohol, reduced sugars, free SO2, total SO2, pH and electric conductivity. In the second phase of the study, density and dynamic viscosity were experimentally determined as a function of temperature from 5 to 40°C. Kinematic viscosity and fluidity were determined according to the definitions. The dynamic viscosity of wine was represented as a function of temperature by using two and multi-constant proposed mathematical models.