CO2 Volume Fluxes Outgassing from Champagne Glasses in Tasting Conditions: Flute versus Coupe

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• 作者：Grard Liger-Belair ; Sandra Villaume ; Clara Cilindre ; Guillaume Polidori ; Philippe Jeandet
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：June 10, 2009
• 年：2009
• 卷：57
• 期：11
• 页码：4939-4947
• 全文大小：978K
• 年卷期：v.57,no.11(June 10, 2009)
• ISSN：1520-5118

文摘

Measurements of CO₂ fluxes outgassing from glasses containing a standard Champagne wine initially holding about 11.5 g L⁻¹ of dissolved CO₂ 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 CO₂ 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, CO₂ 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 CO₂ volume fluxes outgassing from the flute and the coupe and their continuously decreasing dissolved CO₂ concentration. The contribution of effervescence to the global kinetics of CO₂ 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 CO₂ 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.