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…

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.
Read More

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

Read More

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Read More

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

Read More