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…

UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

Xinomavro is a red grape variety from Northern Greece (Protected Designation of Origin), known for the nice acidities, perfectly appropriate for sparkling wine production (Rosé and Blanc de Noir). The elabo- ration of sparkling wine requires technical as well as scientific skills. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown. The present work focuses (i) on the population diversity of lactic acid bacteria isolated from sparkling wines and (ii) on the technological effect of the species during sparkling wine elaboration.
Read More

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

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