Published on May 28, 2024

The influence of glass shape and aeration on the tasting of sparkling wines

Florian LECASSEโ€™s PhD work focuses on the influence of the shape and rotation of the glass when tasting a sparkling wine. Strengths ๐Ÿ‡ Sparkling wine bouquets are made of volatile organic components, including carbon dioxide. ๐Ÿพ Carbon dioxide in large quantities can cause a carbon bite, which prevents the perception of aromatic molecules. ๐Ÿฅ‚ Infrared absorption spectroscopy is used to quantify carbon dioxide in glass. ๐Ÿ‡ A spectrometer has been developed to measure carbon dioxide under static conditions. ๐Ÿพ Next steps include quantifying aromatic molecules in the glass headspace. ๐Ÿท Glass geometries allow to find a balance between carbon dioxide and aromatic molecules. ๐Ÿฅ‚ The agitation of the glass has no significant influence on the amount of carbon dioxide.
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