Relationship between viscosity and sugar content of must during ripening period of grapes


  • Vojtěch Kumbár Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport (section Physics), Zemědělská 1, 613 00 Brno
  • Lubomí­r Lampí­ř Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Horticulture, Kamýcká 129, 165 00 Prague
  • Sylvie Ondruší­ková Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno



viscosity, sugar content, density, ripening, must, vine variety


The relationship between dynamic viscosity and sugar content of the must is important indicator during the ripening of the vine grapes. For the experiment were selected and used only grape vine varieties. The grape vine varieties are divided into blue and white. The varieties of Blaufränkisch, Blauer Portugieser, and Cabernet Moravia were used in the blue varieties. Representatives of the white varieties were used Pinot Blanc, Pinot Gris, and Sauvignon. Country of origin was the Czech Republic, wine region Moravia (sub-region Slovácko). The grapes were collected and analyzed four times week after week during their ripening period. After grapes harvesting the individual berries were cut out of grape using the scalpel. These berries were then weighed and then the must was squeezed using a mechanical presser. Weight of berries, dynamic viscosity (in shear strain rate 100 s-1), sugar content, and density of must were measured and evaluated. From the values of berries weight it can be observed the variations in weight depending especially on the weather change - the water content in the berries. The observed sugar content did not change a lot during maturity, which can be explained by a more mature phase of the grapes. The results of viscosity and sugar content (for all varieties) demonstrate the viscosity dependence on the sugar content of must - with increasing viscosity of the must the sugar content of the must increase and conversely. The knowledge of the physico-mechanical properties os wine must is very important for for technocologists, producers, but also wine consumers.


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How to Cite

Kumbár, V. ., Lampí­ř, L. ., & Ondruší­ková, S. . (2018). Relationship between viscosity and sugar content of must during ripening period of grapes. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 600–606.

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