Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting
The different shapes and sizes of wine glass are claimed to balance the different wine aromas in the headspace, enhancing the olfactory perception and providing an adequate level of oxygenation. Although the measurement of dissolved oxygen in winemaking has recently received much focus, the role of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-01-01
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| Series: | Beverages |
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| Online Access: | http://www.mdpi.com/2306-5710/4/1/3 |
| _version_ | 1818457053748789248 |
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| author | Parpinello Giuseppina Paola Meglioli Matteo Ricci Arianna Versari Andrea |
| author_facet | Parpinello Giuseppina Paola Meglioli Matteo Ricci Arianna Versari Andrea |
| author_sort | Parpinello Giuseppina Paola |
| collection | DOAJ |
| description | The different shapes and sizes of wine glass are claimed to balance the different wine aromas in the headspace, enhancing the olfactory perception and providing an adequate level of oxygenation. Although the measurement of dissolved oxygen in winemaking has recently received much focus, the role of oxygen in wine tasting needs to be further disclosed. This preliminary study aims to explore, for the first time, the effect of swirling glasses of different shapes and sizes on the oxygen content of wine. Experimental trials were designed to simulate real wine tasting conditions. The O2 content after glass swirling was affected to a considerable extent by both the type of wine and the glass shape. A lack of correlation between the shape parameters of five glasses and the O2 content in wine was found which suggests that the nonequilibrium condition can occur during wine tasting. The International Standard Organisation (ISO) glass—considered to be optimal for the wine tasting—allowed less wine oxygenation than any other glass shapes; and the apparent superiority of the ISO glass is tentatively attributed to the more stable oxygen content with time; i.e., less variability in oxygen content than any other glass shape. |
| first_indexed | 2024-12-14T22:36:27Z |
| format | Article |
| id | doaj.art-ba60f6a6e18f4f03b3f5a5185f41ecbb |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-12-14T22:36:27Z |
| publishDate | 2018-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-ba60f6a6e18f4f03b3f5a5185f41ecbb2022-12-21T22:45:08ZengMDPI AGBeverages2306-57102018-01-0141310.3390/beverages4010003beverages4010003Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated TastingParpinello Giuseppina Paola0Meglioli Matteo1Ricci Arianna2Versari Andrea3Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena (FC), 47521, ItalyMosti Mondiale Inc., 6865 Route 132, Sainte-Catherine, QC J5C 1B6, CanadaDepartment of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena (FC), 47521, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena (FC), 47521, ItalyThe different shapes and sizes of wine glass are claimed to balance the different wine aromas in the headspace, enhancing the olfactory perception and providing an adequate level of oxygenation. Although the measurement of dissolved oxygen in winemaking has recently received much focus, the role of oxygen in wine tasting needs to be further disclosed. This preliminary study aims to explore, for the first time, the effect of swirling glasses of different shapes and sizes on the oxygen content of wine. Experimental trials were designed to simulate real wine tasting conditions. The O2 content after glass swirling was affected to a considerable extent by both the type of wine and the glass shape. A lack of correlation between the shape parameters of five glasses and the O2 content in wine was found which suggests that the nonequilibrium condition can occur during wine tasting. The International Standard Organisation (ISO) glass—considered to be optimal for the wine tasting—allowed less wine oxygenation than any other glass shapes; and the apparent superiority of the ISO glass is tentatively attributed to the more stable oxygen content with time; i.e., less variability in oxygen content than any other glass shape.http://www.mdpi.com/2306-5710/4/1/3glass swirlingglass shapenonequilibrium conditionsoxygen sensorwine tasting |
| spellingShingle | Parpinello Giuseppina Paola Meglioli Matteo Ricci Arianna Versari Andrea Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting Beverages glass swirling glass shape nonequilibrium conditions oxygen sensor wine tasting |
| title | Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting |
| title_full | Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting |
| title_fullStr | Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting |
| title_full_unstemmed | Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting |
| title_short | Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting |
| title_sort | effect of different glass shapes and size on the time course of dissolved oxygen in wines during simulated tasting |
| topic | glass swirling glass shape nonequilibrium conditions oxygen sensor wine tasting |
| url | http://www.mdpi.com/2306-5710/4/1/3 |
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