Le coefficient de solubilité du gaz carbonique dans les vins
DOI:
https://doi.org/10.5073/vitis.1979.18.137-147Abstract
La partie expérimentale de cette étude concerne la mesure des pressions partielles de CO2, d'échantillons de vins saturés en gaz, à différentes températures. Une telle mesure a pu être réalisée avec précision, grâce à la mise en oeuvre d'une électrode spécifique.
A partir des valeurs obtenues, nous avons établi l'expression mathématique traduisant la variation de a en fonction du degré alcoolique, de la teneur en sucres et de la température. Il est ainsi possible de calculer le coefficient de solubilité du CO2 dans les vins avec des valeurs plus proches des valeurs expérimentales que celles données par la formule d'AGABALIANTZ et dans une zone de température (inférieure à 10°C et supérieure à 30°C) où cette formule n'est plus applicable.
Afin de simplifier l'utilisation de ce résultat, nous avons construit des abaques qui donnent simplement et sans calcul, la valeur de a lorsqu'on connaît le degré alcoolique du vin, sa teneur en sucres et sa température.
The solubility coefficient of carbonic acid in wines
The solubility of CO2 in wines depends on several factors which are especially the alcoholic degree and sugar concentration and above all the temperature. It is possible to calculate the coefficient of solubility with the AGABALIANTZ formula which is a function of the alcoholic degree, amount of sugars and temperature. But this formula is only available from 10°C to 30°C.
We propound a new formula which permits the calculation of the solubility at any temperature. It has been compiled from the results of experiments in which the partial pressure of wines saturated with CO2 at several temperatures, alcoholic degree and apressure of wines saturated with CO2 at several temperatures, alcoholic degree and amount of sugars were measured.
To simplify the utilization of these results in practice, we have set up two graphs; a direct lecture provides, without calculation, the coefficient of solubility of CO2 in wines of known alcoholic degree, sugar concentration and temperature.
Downloads
Published
Issue
Section
License
The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.