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…

Insight on Lugana flavor with a new LC-MS method for the detection of polyfunctional thiols

The analysis of polyfunctional thiols in wine is challenging due to their low abundance and instability within a complex matrix. However, volatile thiols are highly aroma-active, making their accurate quantification in wine at low concentrations crucial [1].

Read More

The impact of acetaldehyde on phenolic evolution of a free-SO2 red wine

Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition

Read More

Effects of different soil types and soil management on greenhouse gas emissions 

Soil is important in the carbon cycle and the dynamics of greenhouse gases (CO2, CH4 and N2O). Key soil characteristics, such as organic matter content, texture, structure, pH and microbial activity, play a determining role in GHG emissions[1]. The objective of the study is to delimit different types of soil, with different soil management and to be able to verify the differences in CO2, CH4 and N2O emissions. The study was carried out in a vineyard of Bodegas Campo Viejo in Logroño (La Rioja), whose plant material is Vitis vinifera L. cv. Tempranillo.

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More

Infrared spectroscopy investigation of fresh grapevine organs for clustering and classification.

The spectral information acquired from fresh whole grapevine organs have yet to be fully explored. Infrared spectroscopy provides the means to rapidly measure fresh plant material and providing extensive information on the physical and chemical structure of samples.

Read More