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Journal Articles Current Research in Nutrition and Food Science Journal Year : 2019

The Role of Glass Shapes on the Release of Dissolved CO2 in Effervescent Wine

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Abstract

This study is based on the findings that a glass of sparkling wine that releases its dissolved CO2 too quickly will see the effervescence and aromas carried by the bubble disappear prematurely. Thus, a thorough knowledge of the processes related to the release of gaseous CO2 is fundamental for the consumer as well as the oenologist or the glassmaker. In this study, the contribution of the glass shape on the gradual release of dissolved carbon dioxide was assessed during the first ten minutes following the pouring process. Measurements carried out on 4 glasses showed that for the same quantity of wine and under identical tasting conditions, the dissolved CO2 concentration evolved differently from one glass shape to another. The results showed that in the first 10 minutes after the pouring process, INAO glass loses 34% of its initial dissolved CO2 concentration compared to 58% for the flute "effervescent". Ultimately, these results demonstrate the existence of a close link between the glass shape and the amount of dissolved CO2 which is the main parameter in the tasting of sparkling wine. The link between the amount of dissolved gas, the glass shape and the release of aromas from the wine is a huge challenge which will be the subject of future studies.
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Dates and versions

hal-03406839 , version 1 (28-10-2021)

Licence

Attribution - CC BY 4.0

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Fabien Beaumont, Clara Cilindre, Ellie Abdi, Marjorie Maman, Guillaume Polidori. The Role of Glass Shapes on the Release of Dissolved CO2 in Effervescent Wine. Current Research in Nutrition and Food Science Journal, 2019, 7 (1), pp.227-235. ⟨10.12944/CRNFSJ.7.1.22⟩. ⟨hal-03406839⟩
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