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…

IMPACT OF CLIMATIC CONDITIONS ON THE SEASONING QUALITY OF OAK WOOD FOR OENOLOGICAL USE (QUERCUS PETRAEA)

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.
Read More

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

HOW TO EVALUATE THE QUALITY OF NATURAL WINES?

The movement of Natural wines has clearly increased in the last few years, to reach a high demand from consumers nowadays. Switzerland has not been left out of this movement and has created a dedicated association in 2021. This association has the ambition to develop a specific tasting sheet for natural wines. The study of the tasting notes shows that the olfactory description of wines is recent but predominant today. But wine is a product makes to be drunk and not (just) to smell it. Based on these findings, a new 100-point tasting sheet has been developed. The main characteristics are 1) an evaluation in the mouth before the description of the olfaction, 2) to give 50% of the points on the judgment for the mouth characteristics, 3) to pejorate the visual aspects only if the wine is judged as “not drinkable” and 4) to express personal emotions.

Read More