Kinetics and stability of the mixing flow patterns found in champagne glasses as determined by laser tomography techniques: likely impact on champagne tasting

Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review

“…headspace over a wine is significantly affected by the shape of the glass (see, for example, the extensive work on headspace analysis over sparkling wine by Liger-Belair and colleagues; e.g., see Liger-Belair, Beaumont, Vialatte, Jégou, Jeandet, & Polidori, 2008 [24]; Liger-Belair, Bourget, Pron, Polidori, & Cilindre, 2012 [25]). However, evidence of a significant difference in the chemical composition of the headspace over a drink does not necessarily guarantee that any differences will be perceptible to the expert, let alone the social drinker (see also Russell, Zivanovic, Morris, Penfield, & Weiss, 2005 [26]; and Priest & Stewart, 2006 [27], on beer).…”

CO2 volume fluxes outgassing from champagne glasses: The impact of champagne ageing

“…However, the role of effervescence is suspected to go far beyond the solely aesthetical point of view. It was indeed recently demonstrated that the continuous flow of ascending bubbles strongly modifies the mixing and convection conditions of the liquid medium [7][8][9][10]. In turn, the CO 2 discharge by diffusion through the free air/champagne interface may be considerably accelerated, as well as the release of the numerous VOC, which both strongly depend on the mixing flow conditions of the liquid medium [11].…”

“…Suffice to say that a strong coupling therefore finally exists between rising bubbles, glass shape, CO 2 discharge and flavor release. Quite recently, glassmakers showed interest in proposing to consumers, a new generation of champagne tasting glasses, especially designed, with a well controlled CO 2 release all along tasting [7][8][9][10]. This is the reason why, in recent years, much interest has been devoted to depict each and every parameter involved in the release of gaseous CO 2 from glasses poured with champagne or sparkling wine.…”

Flow analysis from PIV in engraved champagne tasting glasses: flute versus coupe

“…For all the aforementioned reasons, a very strong coupling was therefore suspected in champagne tasting, between dissolved CO 2 , the presence of rising bubbles, glass shape, CO 2 discharge and VOC release. Quite recently, much attention has been paid by glassmakers and champagne houses to eventually better control the kinetics of bubble nucleation and effervescence in champagne glasses (Liger-Belair et al 2008.…”