OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analytical tools using electromagnetic spectroscopy techniques (IR, fluorescence, Raman) 9 Monitoring gas-phase CO2 in the headspace of champagne glasses through diode laser spectrometry

Monitoring gas-phase CO2 in the headspace of champagne glasses through diode laser spectrometry

Abstract

During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses [1], thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO2 in excess can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception [2]. Monitoring as accurately as possible the level of gas-phase CO2 above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO2 and a collection of various tasting parameters.

Based on the tunable diode laser absorption spectroscopy (TDLAS), a diode laser spectrometer (namely, the CO2-DLS) dedicated to monitor gas-phase CO2 in the headspace of champagne glasses was developed [3,4]. The concentration of gas-phase CO2 found in the headspace of champagne glasses served under multivariate conditions was accurately monitored, all along the first 10 minutes following the action of pouring. Our results show the strong impact of various tasting conditions (such as the volume of wine dispensed, the glass shape, the wine temperature, or the level of effervescence, for example) on the release of gas-phase CO2 above the champagne surface. Moreover, a recent upgrading of the CO2-DLS allowed us to evidence that the concentration of gas-phase CO2 in the headspace of a champagne glass is far from being homogeneous in either space or time, with much higher gas-phase CO2 concentrations close to the wine interface.

references:

[1] G. Liger-Belair, Effervescence in champagne and sparkling wines: From grape harvest to bubble rise, Eur. Phys. J. Spec. Top. 226 (2017) 3–116.
[2] L. Hewson, T. Hollowood, S. Chandra, and J. Hort. Gustatory, olfactory and trigeminal interactions in a model carbonated beverage. Chemosensory Perception, 2 (2009) 94–107.
[3] A.-L. Moriaux, R. Vallon, C. Cilindre, B. Parvitte, G. Liger-Belair, V. Zeninari, Development and validation of a diode laser sensor for gas-phase CO2 monitoring above champagne and sparkling wines, Sensors Actuators B Chem. 257 (2018) 745–752.
[4] A.-L. Moriaux, R. Vallon, B. Parvitte, V. Zeninari, G. Liger-Belair, C. Cilindre, Monitoring gas-phase CO2 in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis, Food Chem. 264 (2018) 255–262.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Anne-Laure Moriaux (1), Raphaël Vallon (1), Bertrand Parvitte (1), Virginie Zeninari (1), Guillaume Roffiaen (2), Laurent Panigai (2), Gérard Liger-Belair (1), Clara Cilindre (1) 

(1) Equipe Effervescence, Champagne et Applications (GSMA – UMR CNRS 7331), Université de Reims Champagne-Ardenne, BP 1039, Reims, France. 
(2) Centre Vinicole – Champagne Nicolas Feuillatte, Chouilly, BP210, Epernay, France. 

Contact the author

"> 

Keywords

Champagne, CO2, Diode laser spectrometry, Tasting conditions 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Usefulness and limits of the crop water stress index obtained from leaf temperature for vine water status monitoring

Aims: This work aimed i) to calibrate the accuracy of estimating vineyard water status by crop water stress index (CWSI) compared to stem water potential; ii) to determine the time interval during the day that best correlates to stem water potential and iii) to understand the its usefulness.

Read More

Caractérisation des terroirs viticoles champenois

The Champagne vineyard extends over 35,300 ha under the Appellation d’Origine Contrôlée, of which 30,000 are in production. It mainly covers 3 departments: in order of importance, Marne (68% of the appellation area), Aube (22%) and Aisne (10%), and more anecdotally Haute Marne and Seine and Mame. It is a young vineyard (for more than half of the surface, the winegrowers have the experience of only one generation of vines), and fragmented (more than half of the exploitations extend over less than 1 ha; the average size of a cadastral parcel is 12 ares).

Read More

The influence of culture medium on the dynamics of fermentation of wine yeasts

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains, which in laboratory investigations which have great biotechnological properties This study was intended as the ratio of live cells and autolysates cells also the influence of culture medium on this report. Yeasts selected for this study were isolated from industrial strains of indigenous grape varieties, namely: Feteasca Royal (FR) Feteasca White (FA), black Feteasca (FN), Romanian Tamaioasa (TR), Babeasca Black (BN) and Cotnari Grasa (GC).

Read More

Historical reconquest of hillslopes by the “Vins des Abymes” after the collapse of Mont Granier in 1248 (Savoie, France)

The vineyards extending between the hillslopes of ‘Apremont’ and ‘Les Marches’ that dominate the valley of Chambéry (Savoie, French Alps) define the terroir of the ‘Vins des Abymes’.

Read More

Viticultural sites and their valorisation in Istria (Croatia)

Pratiquement tout le territoire d’Istrie possède les bonnes conditions naturelles pour la viticulture, laquelle dans ce lieu a une tradition millénaire. La viticulture était et reste toujours la plus importante branche de production agraire et d’économie. Les sites viticoles en Istrie sont caractérisés par des diverses conditions naturelles.

Read More