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…

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

SENSORY EVALUATION OF WINE AROMA: SHOULD COLOR-DRIVEN DESCRIPTORS BE USED?

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

OPTIMISATION OF THE AROMATIC PROFILE OF UGNI BLANC WINE DISTILLATE THROUGH THE CONTROL OF ALCOHOLIC FERMENTATION

The online monitoring of fermentative aromas provides a better understanding of the effect of temperature on the synthesis and the loss of these molecules. During fermentation, gas and liquid phase concentrations as well as losses and total productions of volatile compounds can be followed with an unprecedented acquisition frequency of about one measurement per hour. Access to instantaneous production rates and total production balances for the various volatile compounds makes it possible to distinguish the impact of temperature on yeast production (biological effect) from the loss of aromatic molecules due to a physical effect³.