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Happy New Year! - The Viscosity of Alcoholic Beverages

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Viscosity data for alcoholic beverages of various sugar and alcohol percentages was obtained using m-VROC®. The measured viscosity of these commonly consumed beverages was found to be
dependent upon the amount of water, alcohol and sugar within the fluid. The viscosity of ethanol water solutions had a parabolic relationship as the amount of ethanol in solution increased. The addition of sugar to alcoholic beverages was also increased the viscosity of these fluids. Shear rate sweeps were performed to confirm Newtonian behavior of alcoholic beverage solutions over the
range tested.


  • Viscosity
  • Wine
  • Liquor
  • Cordial
  • Newtonian
  • Sugar
  • Alcohol


1. How sensitive is viscosity change to concentration?

Extremely sensitive! We have done some sample concentration analysis with glycerol and small % changes can impact the viscosity significantly. Here are some sample application notes!

- L-Arginine Viscosity

- Concentration Protein Solutions

2. If you can do low concentrations, can you do high concentration measurements?

Yep! Similar to this application note, we have a number of more application notes that focus on various concentrations including higher concentration viscosity solutions. Check them out: 

- High Concentration Protein Solutions

- Optimization of Protein Solutions

About the Viscometer

Learn more about the automated viscometer that compliments Clariti™, VROC® initium.

  • 26 µL of Samplem-VROC-2
  • Shear rate and temperature rate sweeps
  • Measurement temperatures 4 - 70 ºC
  • Comes with a 100 µL, 500 µL, 1 mL, or 10 mL syringe compatibility  
Learn More about m-VROC