terclim by ICS banner
IVES 9 IVES Conference Series 9 MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

Abstract

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet. Therefore, to enhance the champagne tasting experience, monitoring gas-phase CO₂ in the headspace of champagne glasses has become a topic of interest over the last dozen years [2-5].

Based on the Tunable Diode Laser Absorption Spectroscopy (TDLAS), a CO₂-Diode Laser Sensor (CO₂- DLS) with two distributed feedback (DFB) diode lasers emitting at 4986.0 and 3728.6 cm-1 was deve- loped to allow the fine monitoring of gas-phase CO₂ over a large concentration range from 0.5% to 100%. Moreover, to perform the simultaneous spatial mapping of CO₂ along a multipoint array in the headspace of champagne glasses, two couples of galvanometric mirrors were combined with a couple of parabolic mirrors symmetrically positioned on either side of the glass headspace [4,5]. Thereby, the CO₂-DLS shows a very high temporal resolution thus enabling an accurate monitoring and mapping of gas-phase CO₂ in the headspace of glasses.

Real-time monitoring of gas-phase CO₂ was thus performed with the CO₂-DLS, under static tasting conditions, in the headspace of several types of champagne glasses showing distinct shapes and volume capacities (including the 21 cL INAO glass, a worldwide reference for sensory evaluation). Moreover, a brand-new glass recently proposed as a universal glass for the tasting of still and sparkling wines (the 45 cL ŒnoXpert) was also examined. A kind of CO₂ fingerprint, evolving in space and time, was unveiled for each glass type. After a strong increase of the gas-phase CO₂ concentration observed within the several seconds of the pouring step, a vertical stratification of CO₂ was unveiled in the headspace of glasses, with decreasing CO₂ concentrations while moving away from the champagne surface, and as time elapses.

1. Liger-Belair G., Cilindre C., Cilindre C., Gougeon D. R., Lucio M., Gegefügi I., Jeandet P., Schmitt-Kopplin P., Unraveling different chemical fingerprints between a champagne wine and its aerosols, Proceedings of the National Academy of Sciences of the United States of America, 2009, 106, 16545-16459
2. Cilindre C., Conreux, A., Liger-Belair G., Simultaneous monitoring of gaseous CO₂ and ethanol above champagne glasses via micro-gas chromatography (μGC), Journal of Agricultural and Food Chemistry, 2011, 59, 7317-7323
3. Moriaux A.-L., Vallon R., Cilindre C., Parvitte B., Liger-Belair G. and Zéninari V., Development and validation of a diode laser sensor for gas-phase CO₂ monitoring above champagne and sparkling wines, Sensors and Actuators B: Chemical, 2018, 257, 745-752
4. Moriaux A.-L., Vallon R., Cilindre C., Polak F., Parvitte B., Liger-Belair G. and Zéninari V., A first step towards the mapping of gas-phase CO₂ in the headspace of champagne glasses, Infrared Physics & Technology, 2020, 109, 103437
5. Moriaux A.-L., Vallon R., Lecasse F., Chauvin N., Parvitte B., Zéninari V., Liger-Belair G., Cilindre C., How does gas-phase CO₂ evolve in the headspace of champagne glasses? Journal of Agricultural and Food Chemistry, 2021, 69, 2262-2270

 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Vincent Alfonso¹, Florian Lecasse¹, Raphaël Vallon¹, Clara Cilindre¹, Bertrand Parvitte¹, Virginie Zéninari¹ And Gé-Rard Liger-Belair¹

1. GSMA, UMR CNRS 7331, Université de Reims Champagne-Ardenne, 51697 Reims Cedex 2, France

Contact the author*

Keywords

TDLAS, Champagne, CO₂, Effervescence

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

Read More

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More