Equilibration Time and Glass Shape Effects on Chemical and Sensory Properties of Wine

Abstract

The relationship between glass shape and chemical composition of the glass headspace and the relationship between glass shape and sensory characteristics were investigated for a Gerwürztraminer wine in five glass shapes (white wine glass, Bordeaux red wine glass, red wine glass, INAO wine tasting glass, and Erlenmeyer glass) over three equilibration times (0, 5, and 10 minutes). The headspace composition above a wineglass was found to vary significantly with glass shape, equilibration time, and the interaction between glass shape and equilibration time. Glass shape parameters were better correlated with headspace chemical composition at longer equilibration times compared to shorter times. Aroma sensory descriptor intensities were found to vary significantly for glass shapes at different equilibration times. Despite these significant effects, no correlations between shape parameters (such as capacity, height, opening diameter, maximum diameter, D ratio, and fill volume) and aroma sensory descriptor intensities were found. Glass shape had little influence on aroma intensity at zero minutes of equilibration but had more impact at 5 and 10 minutes of equilibration. The Bordeaux and INAO glasses enhanced fruitiness and total aroma intensity at longer equilibration times, while the red wine glass enhanced the hot, ethanol character. We have observed both sensory and chemical evidence that a wine in a glass does indeed qualitatively and quantitatively change, or “open up,” over a 10-min period.