Table 3.

Apparent viscosity (Pa s) of model-wines at a shear rate of 100 s⁻¹.

Model-Wine Samples	Ŋ (at $\dot{\mathit{\gamma }}$ 100 s−1)
W	0.0167 ± 0.002 ab
WE	0.0110 ± 0.001 a
WM	0.0200 ± 0.002 ab
WG	0.0117 ± 0.002 ab
WT	0.0347 ± 0.002 c
WEMGT	0.0203 ± 0.002 b

Same letters indicate no significant differences among samples (p < 0.05). Model-wine letters indicate components: base wine (W), ethanol (E), mannoprotein (M), glycerol (G) and tannins (T).