Abstract

The laser group of the Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA, Reims, France) has developed various laser spectrometers for the study of the atmospheres [1]. Based on this technology we developed the same type of instrument for enological studies conducted by the Effervescence team of GSMA. A diode laser detection system for the measurements of gas-phase carbon dioxide (CO2) above a glass of bubbly drink such as champagne has been designed [2]. In champagne and sparkling beverages in general, the progressive desorption of CO2 dissolved in the liquid phase is responsible for bubble formation. Moreover, dissolved CO2 may also escape by diffusion at the air-champagne interface. A first step in the understanding of the role of CO2 was to precisely measure its concentration above champagne glasses, under standard tasting conditions [3]. To address this purpose, many optimizations of the set-up have been realized.

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