How Does Gas-Phase CO Evolve in the Headspace of Champagne Glasses?

The chemical space perceived by a consumer of champagne or other sparkling wines is progressively modified all along tasting. Real-time monitoring of gas-phase CO concentration was performed, through a CO-diode laser sensor, along a two-dimensional array of nine points in the headspace of three types of glasses poured with champagne. Two original glasses with distinct headspace volumes were compared with the standard INAO tasting glass.

Monitoring gas-phase CO in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis.

During Champagne or sparkling wine tasting, gas-phase CO and volatile organic compounds invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO in excess can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception. Monitoring as accurately as possible the level of gas-phase CO above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO and a collection of various tasting parameters.