Abstract：
:The refractive index is a basic optical property of materials. This study explores the effect of ethanol, glycerol, tartaric acid and glucose/fructose on the refractive index in model aqueous solutions and in dry white wines. Various model aqueous solutions consisting of these components were prepared and the refractive index was measured at 20 °C and each component was studied both alone and in mixtures with the others. The refractive index of white dry wines samples was also measured. A linear regression analysis was performed and linear multi-dependence equations were derived. The resulting regression models had a coefficient of determination over 97.3%. Glucose/fructose was found to have the greatest effect on the refractive index, followed by tartaric acid and glycerol while ethanol had the smallest effect. The knowledge of the correlation of the concentration of each wine component to the refractive index can be of value for the estimation of fermentation kinetics.
journal_name
Food Chemjournal_title
Food chemistryauthors
Shehadeh A,Evangelou A,Kechagia D,Tataridis P,Chatzilazarou A,Shehadeh Fdoi
10.1016/j.foodchem.2020.127085subject
Has Abstractpub_date
2020-11-01 00:00:00pages
127085eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30947-Xjournal_volume
329pub_type
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