Influence of Storage Temperature on the Viscous Behaviour of Partially Fermented Wine Must (Pinot Gris)

Abstract

The main goal of this article deals with effect of storage temperature on the partially fermented wine must viscosity. Four samples of partially femrented wine must (Pinot Gris) wre observed. Two samples were stored in cold temperature 5 °C and another two samples were stored at the room temperature ~20 °C. The kinematic viscosity has measured for 132 hours from start of stormy fermetation (in the interval about 16 hours). Rotary viscometer with standard spinde and low-volume adapter was used to experimental measured. Results of kinematic viscosity process were mathematically modelled using logarithms function. Created mathematical models were precision because correlation coefficients and values of significance achieved very high values. Results and trends form this article can be used to the partially fermented wine must viscosity process prediction.

Keywords

• partially fermented wine must
• viscosity
• storage temperature
• modelling