terclim by ICS banner
IVES 9 IVES Conference Series 9 WINE SWIRLING: A FIRST STEP TOWARDS THE UNLOCKING OF THE WINE’STASTER GESTURE

WINE SWIRLING: A FIRST STEP TOWARDS THE UNLOCKING OF THE WINE’STASTER GESTURE

Abstract

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known. A preliminary study was thus conducted to characterize the dynamic parameters of the wine’s taster gesture. From a kinematic point of view, wine swirling, on a flat support, follows an orbital motion described by its radius of gyration and its angular speed. A video processing program was developed to de- cipher the basic statistical parameters of this orbital motion done by a panel of 85 participants swirling INAO glasses filled with increasing levels of a water/ethanol mixture. Based on these statistical data, a homemade 3D-printed orbital shaking device was designed to replicate a standardized and repeatable glass swirling motion. Actually, In champagne and sparkling wine tasting, from the service of wine into the glass, gas-phase CO₂ was found to massively invade the glass headspace [3,4]. Therefore, the idea has emerged that gas-phase CO₂ could be considered as an ideal tracker to better understand the conse- quences of wine swirling on the chemical headspace inhaled by wine tasters. A spectrometer initially developed to monitor gas-phase CO₂ under static conditions was thus upgraded for the monitoring of gas-phase CO₂ in the headspace of champagne glasses automatically swirled by the 3D-printed orbi- tal shaking device [5]. The first datasets recorded thanks to this setup show a sudden drop in the CO₂ concentration in the glass headspace, probably triggered by the liquid wave traveling along the glass wall following the action of swirling the glass.

 

1. R. S. Jackson, “Wine Tasting: A Professional Handbook”, 2nd edition, Academic Press, 2009.
2. M. Reclari et al., “Surface wave dynamics in orbital shaken cylindrical containers” Phys. Fluids, 26, 052104, 2014.
3. G. Liger-Belair, “Effervescence in champagne and sparkling wines: From grape harvest to bubble rise” Eur. Phys. J Special Topics, 226, 3-116, 2017.
4. A. L. Moriaux et al., “How does gas-phase CO₂ evolve in the headspace of champagne glasses?,” J. Agric. Food Chem., 69, 7, 2262–2270, 2021.
5. F. Lecasse et al., “An Infrared Laser Sensor for Monitoring Gas-Phase CO₂ in the Headspace of Champagne Glasses under Wine Swirling Conditions” Sensors, 22, 15, 5764, 2022.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Florian LECASSE¹, Raphaël VALLON¹, Clément JACQUEMIN¹, Clara CILINDRE¹, Bertrand PARVITTE¹, Virginie ZENINARI¹, Gérard LIGER-BELAIR¹

1. Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), UMR CNRS 7331, UFR Sciences Exactes et Naturelles

Contact the author*

Keywords

Wine swirling, Champagne, Diode Laser Sensor, CO₂

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation. To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.
Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.

Read More

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

Read More

INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

Read More