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…

EXPLORING THE ROLE OF TRANSITION METAL IONS IN THE EVOLUTION OF ESTERS COMPOSITION OF YOUNG WHITE WINE DURING AGEING

Young white wines are typically released to the market a few months after harvest, to be consumed within a year, when their fresh fruity aromas are still dominant and appealing to modern consumers. Esters, particularly higher alcohol acetates (HAAs) and ethyl esters of fatty acids (EEFAs), play a central role in the fruity expression of young white wines [1]. However, these esters are known to undergo significant hydrolysis during the first months of aging [1, 2].
Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

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