Prediction of Ethanol Content and Total Extract Using Densimetry and Refractometry-Reference-Cited by-同舟云学术

Prediction of Ethanol Content and Total Extract Using Densimetry and Refractometry

Published:2023-04-07 Issue:2 Volume:9 Page:31
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Plugatar Yurij¹,Johnson Joel B.²^ORCID,Timofeev Ruslan³,Korzin Vadim¹,Kazak Anatoliy⁴^ORCID,Nekhaychuk Dmitry⁵,Borisova Elvira⁶^ORCID,Rotanov Gennady⁷

Affiliation:

1. Nikitsky Botanical Gardens—National Scientific Center of the Russian Academy of Sciences, 298648 Yalta, Russia

2. School of Health, Medical and Applied Sciences, Central Queensland University, North Rockhampton, QLD 4701, Australia

3. Magarach All-Russia National Research Institute for Viticulture and Wine-Making, 298600 Yalta, Russia

4. Humanitarian Pedagogical Academy, V.I. Vernadsky Crimean Federal University, 295007 Simferopol, Russia

5. Sevastopol Branch, Plekhanov Russian University of Economics, 117997 Moscow, Russia

6. Faculty of Economics, Russian University of Cooperation, 141014 Moscow, Russia

7. Institute of City Development, Sevastopol State University, 299053 Sevastopol, Russia

Abstract

This study investigated the interrelationships between the parameters of density, optical refraction, the volume fraction of ethanol and the total extract, using model solutions and samples of wine materials. The regularities of changes in refractometer readings in the process of alcoholic fermentation have been studied. The functional dependence of the value of the volume fraction of ethanol in the finished wine products on the density and scale of refractometer values has been established. A technique is proposed for controlling the process of alcoholic fermentation of grape must, based on the use of refractometry. Finally, we present an algorithm to calculate the composition (volume fraction of ethanol, mass concentration of the total extract) of the fermentation product from its physical properties (density, refractive index), the coefficient of determination was R2 = 0.975.

Publisher

MDPI AG

Subject

Food Science

Link

https://www.mdpi.com/2306-5710/9/2/31/pdf

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