Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2

Keita Deguchi, Tohru Okuda, Hiroshi Hara, Satoshi Demura, Tohru Watanabe, Hiroyuki Okazaki, Masaya Fujioka, Saleem James Denholme, Toshinori Ozaki, Takahide Yamaguchi, Hiroyuki Takeya, Fumie Saito, Masashi Hisamoto, Yoshihiko Takano

    Research output: Contribution to journalArticlepeer-review

    6 Citations (Scopus)

    Abstract

    We investigated the key factor of superconductivity in FeTe 1-xSx induced by alcoholic beverages. To understand the reason why red wine shows larger shielding volume fraction than the other alcoholic beverages, the red wine dependence of superconductivity was performed. All the samples heated in red wine made from different grapes shows large shielding volume fraction compared with the samples heated in water and other alcoholic beverages. The shielding volume fraction of the red wine samples is proportional to the concentration of tartaric acid. We found that tartaric acid is one of the key factors to induce superconductivity in FeTe 1-xSx.

    Original languageEnglish
    Pages (from-to)16-18
    Number of pages3
    JournalPhysica C: Superconductivity and its applications
    Volume487
    DOIs
    Publication statusPublished - 2013 Apr 15

    Keywords

    • Fe-based superconductor
    • FeTe S
    • Organic acid
    • Red wine
    • Superconductivity

    ASJC Scopus subject areas

    • Electronic, Optical and Magnetic Materials
    • Condensed Matter Physics
    • Energy Engineering and Power Technology
    • Electrical and Electronic Engineering

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