WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 2 - WAC - Oral presentations 9 An infrared laser sensor to characterize the gaseous headspace of champagne glasses under static and swirling conditions

An infrared laser sensor to characterize the gaseous headspace of champagne glasses under static and swirling conditions

Abstract

Right after the pouring of champagne in a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1]. Gas-phase CO2 and ethanol vapors are the main species released in the glass headspace and thus inhaled by champagne tasters. Their accurate quantification is therefore crucial to better understand the strong interplay between the various parameters at play during champagne tasting and to avoid or decrease the very unpleasant carbonic bite [2,3].

A diode laser infrared spectrometer aimed at quantifying gas-phase CO2 in the headspace of static champagne glasses was developed in our group in the past few years [4,5]. This spectrometer has been further improved recently with the addition of a multipath system dedicated to the mapping of CO2 in the whole glass headspace [6,7]. After a strong increase in the concentration of gas-phase CO2 during the pouring step, a rapid vertical stratification is observed in the headspace of a static glass (with decreasing CO2 concentrations while moving away from the liquid surface and as time proceeds). Even more recently, an inter-band cascade laser (ICL) was also added to the spectrometer to quantify the concentration of gas-phase ethanol in a champagne glass headspace.

Moreover, before smelling a wine, it is worth noting that enologists, sommeliers, and most of tasters are commonly used to swirl their glass with the aim of increasing flavor release [8]. A video processing program was developed to decipher the manual rotation travel done by a statistical sample of more than 50 people swirling various glasses filled with various water levels. Based on the statistical data, a homemade orbital shaking device was designed to replicate a standardized and repeatable human swirling motion. Depending on both the radius of gyration and the angular velocity of rotating glasses, the concentration of gas-phase CO2 found in the headspace of various glasses was followed with time through diode laser spectrometry.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Florian, Lecasse, Raphaël Vallon, Anne-Laure Moriaux,Frédéric Polak, Bertrand Parvitte, Virginie Zeninari, Clara Cilindre, Gérard Liger-Belair

Presenting author

Florian, Lecasse  – GSMA, Spectroscopie Laser et Application, Equipe Effervescence, Université de Reims Champagne-Ardenne

GSMA, Spectroscopie Laser et Application, Equipe Effervescence, Université de Reims Champagne-Ardenne

Contact the author

Keywords

Champagne, Wine Swirling, Carbon Dioxide, Bubbles, Tunable Diode Laser Absorption Spectroscopy

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Red wine extract and resveratrol from grapevines could counteract AMD by inhibiting angiogenesis promoted by VEGF pathway in human retinal cells

Age-related macular degeneration (AMD) that is the main cause of visual impairment and blindness in Europe which is characterized by damages in the central part of the retina, the macula. This degenerative disease of the retina is mainly due to the molecular mechanism involving the production and secretion of vascular endothelial growth factor (VEF). Despite therapeutic advances thanks

Climate variability and its effects in the Penedès vineyard region (NE Spain)

This study present a detailed analysis of the rainfall and temperature changes in the Penedès region in the period 1995/ 96 – 2008/09, in comparison with the trends observed during the last 50 years, and its implications on phenology and yield.

Comparison of imputation methods in long and varied phenological series. Application to the Conegliano dataset, including observations from 1964 over 400 grape varieties

A large varietal collection including over 1700 varieties was maintained in Conegliano, ITA, since the 1950s. Phenological data on a subset of 400 grape varieties including wine grapes, table grapes, and raisins were acquired at bud break, flowering, veraison, and ripening since 1964. Despite the efforts in maintaining and acquiring data over such an extensive collection, the data set has varying degrees of missing cases depending on the variety and the year. This is ubiquitous in phenology datasets with significant size and length. In this work, we evaluated four state-of-the-art methods to estimate missing values in this phenological series: k-Nearest Neighbour (kNN), Multivariate Imputation by Chained Equations (mice), MissForest, and Bidirectional Recurrent Imputation for Time Series (BRITS). For each phenological stage, we evaluated the performance of the methods in two ways. 1) On the full dataset, we randomly hold-out 10% of the true values for use as a test set and repeated the process 1000 times (Monte Carlo cross-validation). 2) On a reduced and almost complete subset of varieties, we varied the percentage of missing values from 10% to 70% by random deletion. In all cases, we evaluated the performance on the original values using normalized root mean squared error. For the full dataset we also obtained performance statistics by variety and by year. MissForest provided average errors of 17% (3 days) at budbreak, 14% (4 days) at flowering, 14.5% (7 days) at veraison, and 17% (3 days) at maturity. We completed the imputations of the Conegliano dataset, one of the world’s most extensive and varied phenological time series and a steppingstone for future climate change studies in grapes. The dataset is now ready for further analysis, and a rigorous evaluation of imputation errors is included.

Distinctive flavour or taint? The case of smoky characters in wine

Forest fires in the vicinity of vineyards have significantly increased in the last decade and are a concern for grapegrowers and winemakers in many wine producing countries. The fires cause smoke drift throughout vineyards which cannot be avoided and may result in the production of wines described as ‘smoke tainted’. Such wines are characterized by undesirable sensory characters described as ‘smoky’, ‘burnt’, ‘ash’ aromas and flavours, and also may cause a lingering, unpleasant ashy aftertaste [1; 2].

Intra-vineyard spatial variability explored over multiple seasons by sensor-based techniques in the Valpolicella area

The identification and management of intra-vineyard variability are key to precision viticulture, and sensors have been proven to be highly efficient tools for detecting these variations.