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Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature.

Liger-Belair G, Bourget M, Pron H, Polidori G, Cilindre C - PLoS ONE (2012)

Bottom Line: The concentration of gaseous CO(2) was found to be significantly higher above the flute than above the coupe.Moreover, a recently developed gaseous CO(2) visualization technique based on infrared imaging was performed, thus confirming this tendency.Those results were discussed on the basis of a multiparameter model which describes fluxes of gaseous CO(2) escaping the liquid phase into the form of bubbles.

View Article: PubMed Central - PubMed

Affiliation: Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, UFR Sciences Exactes et Naturelles, BP 1039 Reims, France. gerard.liger-belair@univ-reims.fr

ABSTRACT
In champagne tasting, gaseous CO(2) and volatile organic compounds progressively invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Simultaneous quantification of gaseous CO(2) and ethanol was monitored through micro-gas chromatography (μGC), all along the first 15 minutes following pouring, depending on whether a volume of 100 mL of champagne was served into a flute or into a coupe. The concentration of gaseous CO(2) was found to be significantly higher above the flute than above the coupe. Moreover, a recently developed gaseous CO(2) visualization technique based on infrared imaging was performed, thus confirming this tendency. The influence of champagne temperature was also tested. As could have been expected, lowering the temperature of champagne was found to decrease ethanol vapor concentrations in the headspace of a glass. Nevertheless, and quite surprisingly, this temperature decrease had no impact on the level of gaseous CO(2) found above the glass. Those results were discussed on the basis of a multiparameter model which describes fluxes of gaseous CO(2) escaping the liquid phase into the form of bubbles.

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CO2 volume fluxes desorbing from a flute and a coupe.CO2 volume fluxes per unit surface (in mm3 s−1 cm−2) desorbing from a flute and a coupe, respectively filled with 100 mL of champagne (for a bottle stored at 20°C), all along the first 10 min following the pouring process (redrawn from Liger-Belair et al. [33]).
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pone-0030628-g005: CO2 volume fluxes desorbing from a flute and a coupe.CO2 volume fluxes per unit surface (in mm3 s−1 cm−2) desorbing from a flute and a coupe, respectively filled with 100 mL of champagne (for a bottle stored at 20°C), all along the first 10 min following the pouring process (redrawn from Liger-Belair et al. [33]).

Mentions: Concentrations of gaseous CO2 found above the wine surface were monitored during the first 15 minutes following pouring, as displayed in Figure 4, whether champagne was served into the flute or into the coupe. All along the first 15 minutes following pouring, concentrations of gaseous CO2 found close to the edge of the flute are approximately between two and three times higher than those reached above the coupe. This observation is self-consistent with some recent data about volume fluxes of gaseous CO2 measurements above glasses poured with champagne, including a flute and a coupe (as seen in the graph displayed in Figure 5) [41].


Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature.

Liger-Belair G, Bourget M, Pron H, Polidori G, Cilindre C - PLoS ONE (2012)

CO2 volume fluxes desorbing from a flute and a coupe.CO2 volume fluxes per unit surface (in mm3 s−1 cm−2) desorbing from a flute and a coupe, respectively filled with 100 mL of champagne (for a bottle stored at 20°C), all along the first 10 min following the pouring process (redrawn from Liger-Belair et al. [33]).
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC3275598&req=5

pone-0030628-g005: CO2 volume fluxes desorbing from a flute and a coupe.CO2 volume fluxes per unit surface (in mm3 s−1 cm−2) desorbing from a flute and a coupe, respectively filled with 100 mL of champagne (for a bottle stored at 20°C), all along the first 10 min following the pouring process (redrawn from Liger-Belair et al. [33]).
Mentions: Concentrations of gaseous CO2 found above the wine surface were monitored during the first 15 minutes following pouring, as displayed in Figure 4, whether champagne was served into the flute or into the coupe. All along the first 15 minutes following pouring, concentrations of gaseous CO2 found close to the edge of the flute are approximately between two and three times higher than those reached above the coupe. This observation is self-consistent with some recent data about volume fluxes of gaseous CO2 measurements above glasses poured with champagne, including a flute and a coupe (as seen in the graph displayed in Figure 5) [41].

Bottom Line: The concentration of gaseous CO(2) was found to be significantly higher above the flute than above the coupe.Moreover, a recently developed gaseous CO(2) visualization technique based on infrared imaging was performed, thus confirming this tendency.Those results were discussed on the basis of a multiparameter model which describes fluxes of gaseous CO(2) escaping the liquid phase into the form of bubbles.

View Article: PubMed Central - PubMed

Affiliation: Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, UFR Sciences Exactes et Naturelles, BP 1039 Reims, France. gerard.liger-belair@univ-reims.fr

ABSTRACT
In champagne tasting, gaseous CO(2) and volatile organic compounds progressively invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Simultaneous quantification of gaseous CO(2) and ethanol was monitored through micro-gas chromatography (μGC), all along the first 15 minutes following pouring, depending on whether a volume of 100 mL of champagne was served into a flute or into a coupe. The concentration of gaseous CO(2) was found to be significantly higher above the flute than above the coupe. Moreover, a recently developed gaseous CO(2) visualization technique based on infrared imaging was performed, thus confirming this tendency. The influence of champagne temperature was also tested. As could have been expected, lowering the temperature of champagne was found to decrease ethanol vapor concentrations in the headspace of a glass. Nevertheless, and quite surprisingly, this temperature decrease had no impact on the level of gaseous CO(2) found above the glass. Those results were discussed on the basis of a multiparameter model which describes fluxes of gaseous CO(2) escaping the liquid phase into the form of bubbles.

Show MeSH
Related in: MedlinePlus