Dielectric properties of grape juice at 0.2 and 3 GHz

The usual characterization of musts and wines is based on chemical composit ion and sensory considerations. We aim to describe the grape juice using ma inly dielectric parameters, as well as examining the data using statistical methods in order to find out a possible connection among these values and the variety or the area where the samples were collected from. Red wine gra pe juice samples were used for measuring dielectric constant and loss facto r at 0.2 and 3 GHz together with the electrical conductivity. The main vari eties chosen were merlot, tempranillo and cabernet sauvignon, because these are the most important types of grape used in Navarra for barrel aging win es. We observed the existence of differences among the three varieties in r elation to the values of total and dipolar losses at 3 GHz, but these preli minary results are not decisive enough. More measurements are considered as necessary, (C) 2001 Elsevier Science Ltd. All rights reserved.