Published on May 28, 2024
The influence of glass shape and aeration on the tasting of sparkling wines
Florian LECASSEโs PhD work focuses on the influence of the shape and rotation of the glass when tasting a sparkling wine.
Strengths
๐ Sparkling wine bouquets are made of volatile organic components, including carbon dioxide.
๐พ Carbon dioxide in large quantities can cause a carbon bite, which prevents the perception of aromatic molecules.
๐ฅ Infrared absorption spectroscopy is used to quantify carbon dioxide in glass.
๐ A spectrometer has been developed to measure carbon dioxide under static conditions.
๐พ Next steps include quantifying aromatic molecules in the glass headspace.
๐ท Glass geometries allow to find a balance between carbon dioxide and aromatic molecules.
๐ฅ The agitation of the glass has no significant influence on the amount of carbon dioxide.
