Determination of Volumetric Coefficients of Thermal Expansion in Alcoholic Beverages and Aqueous Ethanol–Sucrose Mixtures by Differential Volume Measurements

Abstract

The volumetric coefficient of thermal expansion (CTE) of diverse alcoholic beverages and aqueous ethanol–sucrose mixtures was calculated by a simple experiment in the temperature range of 5–30°C at atmospheric pressure. The temperature and volume corresponding changes were measured using a basic device as a dilatometer type. Alcohol degree, titratable acidity, volumetric mass, total dry extract, reducing sugars, total polyphenol index, and conductivity in different wine types and other alcoholic beverages were studied to correlate with CTE values. Multivariate techniques were used to study the data, essentially to reveal any widespread patterns in the alcoholic beverages. Additionally, the error of the CTE measurements was also estimated. The CTE obtained results for alcoholic beverages ranged from 1.9 ± 0.3 (×10−4°C−1) for white wines to 11.7 ± 0.4 (×10−4°C−1) for rectified alcohol samples. In the sucrose–ethanol–water mixtures the experimental results of CTE ranged from 2.0 to 6.5 ± 0.01 (×10−4°C−1). Based on the results obtained, the CTE values depend mainly of alcohol degree and volumetric mass of the samples. The knowledge of volumetric coefficient of thermal expansion will be useful to estimate thermal induced volume changes and to check the accurate quantities in stored bulk beverages or during its ageing.