Development and validation of a diode laser sensor for gas-phase CO_2 monitoring above champagne and sparkling wines

摘要

Highlights•A gas-phase CO2sensor using two coupled lasers has been developed for enological application.•It allows the measurement of gas-phase CO2above carbonated beverages under real tasting conditions.•After a robust technical validation, measurements in the headspace of champagne glasses were done.•A set of data showing the strong impact of champagne temperature is presented.AbstractChampagne and sparkling wines are multicomponent hydroalcoholic systems supersaturated with dissolved carbon dioxide (CO2). Under standard tasting conditions, CO2progressively invades the headspace above glasses, thus progressively modifying the chemical headspace perceived by the consumer. Monitoring in situ, and as accurately as possible the level of gas-phase CO2above liquid is therefore a challenge of importance aimed at better understanding the close relationship between the release of gas-phase CO2and a collection of various parameters such as glass-shape, and champagne temperature, for example. The development and validation of an instrument which combines two infrared diode lasers coupled with an optical fiber and devoted to real-time monitoring of gas-phase CO2above sparkling beverages are reported. A first set of data showing the impact of liquid phase temperature on the release of gas-phase CO2found in the headspace of champagne glasses is presented.