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…

The influence of external factors on the alcoholic fermentation of wine yeasts

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains

Read More

Impact of microclimate on berry quality parameters of white Riesling (Vitis vinifera L.)

Knowledge has been accumulated on the impact of microclimate, in particular berry temperature and irradiation, for a wide range of red varieties. However, little research has been dedicated on the effects of the same factors on the quality of white grape varieties.

Read More

IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition.

Read More

THE EFFECT OF BENTONITE FINING ON THE VOLATILE AND NON-VOLATILE PROFILE OF ITALIAN WHITE WINES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines. Macerations were of 7 days, except in the extended macerations that were of 15 days.

Read More

Geological, mineralogical and geochemical influences on the cultivation of vines

Aims: The aims of this study are to determine the influences of the local geology, mineralogy and geochemistry of surroundings, substrate and soil on the cultivation of vines, these as an additional factor of specificity and locality in the production of wine and definition of terroir, as well as for the discrimination of local variance of substrate and soil properties for the strategic management of cultivation plots and/or the evaluation of new cultivation regions, necessary within a scope of global climate change.

Read More