An Infrared Laser Sensor for Monitoring Gas-Phase CO(2) in the Headspace of Champagne Glasses under Wine Swirling Conditions

In wine tasting, tasters commonly swirl their glasses before inhaling the headspace above the wine. However, the consequences of wine swirling on the chemical gaseous headspace inhaled by tasters are barely known. In champagne or sparkling wine tasting, starting from the pouring step, gas-phase carbon dioxide (CO [Formula: see text]) is the main gaseous species that progressively invades the glass headspace. We report the development of a homemade orbital shaker to replicate wine swirling and the upgrade of a diode laser sensor (DLS) dedicated to monitoring gas-phase CO [Formula: see text] in the headspace of champagne glasses under swirling conditions. We conduct a first overview of gas-phase CO [Formula: see text] monitoring in the headspace of a champagne glass, starting from the pouring step and continuing for the next 5 min, with several 5 s swirling steps to replicate the natural orbital movement of champagne tasters. The first results show a sudden drop in the CO [Formula: see text] concentration in the glass headspace, probably triggered by the liquid wave traveling along the glass wall following the action of swirling the glass.