Equilibration Time and Glass Shape Effects on Chemical and Sensory Properties of Wine

Hirson, Gregory D.; Heymann, Hildegarde; Ebeler, Susan E.

doi:10.5344/ajev.2012.11113

Cited by 19 publications

(15 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The impact of ester and DMS concentrations in the headspace on variations in wine fruity aromas was evaluated during sensory analysis, a dynamic process over a 30-min period. In particular, this work aims to understand how the molecular composition of wine may change sensory properties over time under real wine tasting conditions, as described by Hirson et al (2012).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

et al. 2016

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

“…This aromatic evolution is probably due to changes in headspace composition over time, as compounds evaporate at varying rates (Hirson, Heymann, & Ebeler, 2012), according to their volatility and affinity for the matrix.…”

Section: Introductionmentioning

confidence: 99%

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

et al. 2016

View full text Add to dashboard Cite

“…While sensitive measurement devices can often detect differences in the concentration of volatile aromas in the headspace above the surface of the wine in the glass (e.g., Arakawa et al, 2015;Hirson, Heymann, & Ebeler, 2012;Liger-Belair, Bourget, Pron, Polidori, & Cilindre, 2012), that does not necessarily mean that the taster can pick up on such differences. One of the important factors to bear in mind here is also the fact that mechanisms of olfactory perceptual constancy may well work against any attempts to maximize the volatile odorant intensity (Spence, 2017a; see also Russell et al, 2005).…”

Section: The Wine Glassmentioning

confidence: 99%

Wine psychology: basic & applied

Spence

2020

Cogn. Research

View full text Add to dashboard Cite

Basic cognitive research can help to explain our response to wine, and the myriad factors that affect it. Wine is a complex, culture-laden, multisensory stimulus, and our perception/experience of its properties is influenced by everything from the packaging in which it is presented through the glassware in which it is served and evaluated. A growing body of experiential wine research now demonstrates that a number of contextual factors, including everything from the colour of the ambient lighting through to background music can exert a profound, and in some cases predictable, influence over the tasting experience. Sonic seasoning-that is, the matching of music or soundscapes with specific wines in order to accentuate or draw attention to certain qualities/attributes in the wine, such as sweetness, length, or body, also represents a rapidly growing area of empirical study. While such multisensory, experiential wine research undoubtedly has a number of practical applications, it also provides insights concerning multisensory perception that are relevant to basic scientists. Furthermore, the findings of the wine research are also often relevant to those marketers interested in understanding how the consumers' perception of any other food or beverage product can potentially be modified.

show abstract

“…4,5,6 As expected, the shape of the glass influences the perception of the wine although the discrepancies are quite limited. Hirson et al, 7 found that the differences were accentuated after 5 and 10 minutes, time necessary to establish a balance between aromatics in the wine. Among the tested glasses, we can find the international Standards Organization (ISO) wine-tasting glass (also called INAO glass) which is very suitable for red and white wine.…”

Section: Introductionmentioning

confidence: 99%

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

Beaumont

Cilindre

Abdi

et al. 2019

Curr Res Nutr Food Sci

View full text Add to dashboard Cite

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.

show abstract

Equilibration Time and Glass Shape Effects on Chemical and Sensory Properties of Wine

Cited by 19 publications

References 9 publications

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

Wine psychology: basic & applied

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

Contact Info

Product

Resources

About