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…

Effect of irrigation in cover cropping vineyards

Cover cropping in vineyard is a sustainable and alternative soil management system to conventional tillage that is gaining more and more importance among winegrowers and is being promoted, among other organizations, by the European Union through the eco-schemes of the Common Agricultural Policy.
However, the use of cover crops in Mediterranean viticultural environments is conditioned, to a large extent, by the availability of irrigation water which, in a context of global warming like the one we are experiencing, must be adjusted to savings strategies, supplying to the vine only what it needs in each moment.

Read More

A few observations on double sigmoid fruit growth

Many fleshy fruit, including the grape berry, exhibit a double‐sigmoid growth (DSG) pattern. Identification of the curious DSG habit has long been attributed to Connors’ (1919) work with peaches

Read More

Soil clay mineralogy and potassium buffer capacity as potential wine quality determining factors in Western Cape vineyards

The potassium (K) supply characteristics and clay mineralogies of a population of Western Cape soils were investigated to determine their potential effects on vine K uptake and wine quality. The total K contents of granite-, shale- and sandstone-derived soils varied, averaging 33.7, 26.1 and 4.5 cmol(+)/kg, respectively. Corresponding M NH4Cl exchangeable soil K levels were: 0.172, 0.042 and 0.035 cmol/kg.

Read More

Pruning vine-shoots as a new enological additive to differentiate and improve the quality of wines

The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

Read More

Exploring the mechanisms of grapevine single berry development and ripening

The strategy of single berry phenotyping is a recently rediscovered research tool that has gained great attention. The latest studies have indicated that previous physiological models based on pooling asynchronous populations of berries provided biased or blurred information on berry development key players. The possibility of monitoring and sampling single synchronized berries to study their development sequentially has opened new lines of research aimed at unraveling the genes that regulate grapevine fruit development. This study aimed to decipher the gene pathways responsible for the activation/deactivation of physiological processes involved in the green phase of growth, the onset of ripening, and the second growth phase.

Read More