Effect of ethanol, glycerol, glucose and tartaric acid on the viscosity of model aqueous solutions and wine samples

Abstract

Viscosity is a property that exerts great influence on the body of wines, since it affects the sensation of thickness in the mouth. The present study refers to the quantitative correlation of the major components of wine, alcohol, reduced sugar, glycerol and total acidity, in its viscosity. Various model aqueous solutions consisting of these components were prepared and viscosity was measured at 20 °C. Each component was studied either alone or in mixtures with the others. Viscosity of white dry wines samples was also measured. From the experimental results, linear multi-dependence equations were derived, which correlate the viscosity with the concentration of the components of the solutions, each of them alone and in combination. Glucose was found to affect viscosity of model aqueous solutions the most, whereas ethanol had the least effect. The knowledge of these factors may have a practical value in optimizing wine's body.

Keywords: Body; Ethanol; Ethanol (PubChem CID: 702); Glucose; Glucose (PubChem CID: 5793); Glycerol; Glycerol (PubChem CID: 753); Mouthfeel; Tartaric acid; Tartaric acid (PubChem CID: 875); Viscosity; Wine.