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…

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.
Read More

PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI).

Read More

IDENTIFICATION AND LEVELS OF PHENOLIC COMPOUNDS (TANINS, ANTHO-CYANS) IN RED VARIETAL WINES (PROKUPAC AND BLACK TAMJANIKA) FROM SERBIA

The phenolic compounds of red wines represent a source of numerous benefits for human health, which is why they are a constant subject of scientific research. Winemaking in Serbia has a growing economic significance, with particularly autochthonous varieties included [1]. This research identifies and quantifies phenolic compounds of Serbian red varietal wines of Prokupac and Black Tamjanika varieties. Quantification of the level of phenolics has been conducted, including molecular tannins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, B4], molecular anthocyanins, and the mean degree of polymerization of tannins by HPLC by UV detection, total antioxidant capacity via spectrophotometric methods and chromatic characteristics via CIELAB.

Read More

METHYL SALICYLATE: A TRENDY COMPOUND MARKER OF ZELEN, A UNIQUE SLOVENIAN VARIETY

The wine market interest for autochthonous varieties, particularly from less known wine regions, has significantly raised in the past few years. In that context, Slovenia, a small country from central Europe with a long winemaking tradition, is getting more and more attention, particularly through its range of unique regional varieties. Among them, Zelen, meaning “green” in Slovene, can only be found in the Vipava valley region, located on the western side of the country, near the border with Italy. When they are young, Zelen wines display very singular aromas reminiscent of rosemary, sage and white fruit. Despite its uniqueness, Zelen wine aromatic typicality is poorly documented in the literature.

Read More

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103.

Read More