CO2 volume fluxes outgassing from champagne glasses in tasting conditions: flute versus coupe.
Measurements of CO(2) fluxes outgassing from glasses containing a standard Champagne wine initially holding about 11.5 g L(-1) of dissolved CO(2) were presented, in tasting conditions, during the first 10 min following the pouring process. Experiments were performed at room temperature, with a flute and a coupe, respectively. The progressive loss of dissolved CO(2) concentration with time was found to be significantly higher in the coupe than in the flute, which finally constitutes the first analytical proof that the flute prolongs the drink's chill and helps it to retain its effervescence in contrast with the coupe. Moreover, CO(2) volume fluxes outgassing from the coupe were found to be much higher in the coupe than in the flute in the early moments following pouring, whereas this tendency reverses from about 3 min after pouring. Correlations were proposed between CO(2) volume fluxes outgassing from the flute and the coupe and their continuously decreasing dissolved CO(2) concentration. The contribution of effervescence to the global kinetics of CO(2) release was discussed and modeled by use of results developed over recent years. Due to a much shallower liquid level in the coupe, bubbles collapsing at the free surface of the coupe were found to be significantly smaller than those collapsing at the free surface of the flute, and CO(2) volume fluxes released by collapsing bubbles only were found to be approximately 60% smaller in the coupe than in the flute. Finally, the contributions of gas discharge by invisible diffusion through the free surface areas of the flute and coupe were also approached and compared for each type of drinking vessel.
Liger-Belair
Gérard
G
Faculté des Sciences, Laboratoire d'OEnologie et Chimie Appliquée, UPRES EA 2069, URVVC, Université de Reims, Reims Cedex 2, France. gerard.liger-belair@univ-reims.fr
Villaume
Sandra
S
Cilindre
Clara
C
Polidori
Guillaume
G
Jeandet
Philippe
P
D002245:Carbon Dioxide / Q000032:analysis*; D005524:Food Technology; D005898:Glass / Q000032:analysis*; D013696:Temperature; D014920:Wine / Q000032:analysis*
D002245:Carbon Dioxide