terclim by ICS banner
IVES 9 IVES Conference Series 9 MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Abstract

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1]. Moreover, triggered by the presence of ethanol in wines, the Marangoni effect increases the exhaust of flavored molecules in the glass headspace [2]. In addition, ethanol is known to modify the orthonasal detection threshold of aromas (and especially the fruity aromas [2]), and it can also trigger the trigeminal system leading to tingling and/or warm sensation [2]. Monitoring gaseous ethanol, in space and time, in the headspace of wine glasses is therefore crucial to better understand the neuro-physicochemical mechanisms responsible for aroma release and flavour perception.

For this purpose, micro-gas chromatography was used in the past to simultaneously monitor gas-phase ethanol and CO₂ in the headspace of champagne glasses, but with a relatively poor temporal resolution leading to a one-minute data sampling interval [3], [4]. Since the last decade at GSMA (Groupe de Spectrométrie Moléculaire et Atmosphérique), tunable diode laser absorption spectroscopy has shown to be a well-adapted method to accurately monitor gas-phase CO₂ in the headspace of glasses poured with champagne [5]. The tunability of semiconductor laser with current modulation provides CO₂ monitoring with a high temporal resolution of 42 measurements per seconds. Lastly, thanks to the recent interband cascade laser (ICL) technology, the CO₂ sensor was upgraded to monitor gaseous ethanol. This new quantum laser source, combined with previous technology developed for the monitoring of gas-phase CO₂, al-lowed us to simultaneously monitor gas-phase CO₂ and ethanol under standard still wine and sparkling wine tasting conditions. The first data sets obtained in the headspace of a glass poured with a standard brut-labelled Champagne wine are presented.

 

1. G. Liger-Belair and C. Cilindre, “Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines,” Annu. Rev. Anal. Chem., vol. 14, pp. 21–46, 2021.
2. C. M. Ickes and K. R. Cadwallader, “Effects of Ethanol on Flavor Perception in Alcoholic Beverages,” Chemosens. Percept., vol. 10, no. 4, pp. 119–134, Dec. 2017.
3. C. Cilindre, A. Conreux, and G. Liger-Belair, “Simultaneous monitoring of gaseous CO₂ and ethanol above champagne glasses via micro-gas chromatography (μGC),” J. Agric. Food Chem., vol. 59, no. 13, pp. 7317–7323, 2011.
4. G. Liger-Belair, M. Bourget, H. Pron, G. Polidori, and C. Cilindre, “Monitoring gaseous CO 2 and ethanol above champagne glasses: Flute versus coupe, and the role of temperature,” PLoS One, vol. 7, no. 2, pp. 1–8, 2012,.
5. A. L. Moriaux et al., “How does gas-phase CO₂ evolve in the headspace of champagne glasses?,” J. Agric. Food Chem., vol. 69, no. 7, pp. 2262–2270, 2021.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Florian Lecasse¹, Raphaël Vallon¹, Vincent Alfonso¹, Bertand Parvitte¹, Clara Cilindre¹, 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

Ethanol, Champagne, Interband Cascade Laser, Spectroscopy

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

IMPACT OF GRAPE-ASSOCIATED MOLDS IN FRESH MUSHROOM AROMA PRODUCTION

Mycobiota encountered from vine to wine is a complex and diversified ecosystem that may impact grape quality at harvest and the sensorial properties of wines, thus leading to off-flavors [1-3]. Among known off-flavors in wine, fresh mushroom aroma (FMA) has been linked to some mold species, naturally pre-sent on grapes, producing specific volatile organic compounds (VOC) [4-5]. The most well-known are 1-octen-3-ol and 1-octen-3-one, although many other VOC are likely involved. To better understand the FMA defect, biotic and abiotic factors impacting growth kinetics and VOC production of selected fungal species in must media and on grapes were studied.

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Read More

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

Read More