The influence of bottle shape on the formation of the equilibrium state of sparkling wine

The influence of bottle shape on the formation of the equilibrium state of sparkling wine | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article The influence of bottle shape on the formation of the equilibrium state of sparkling wine Vlada Taranenko This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4476867/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Foaming and sparkling properties are the main indicators in the evaluation of sparkling wine. Taking into account the morphological type of the bottle, it is possible to assume the production technology of sparkling wine. Sparkling wines produced by classical technology are traditionally bottled in champagne type bottles. When sparkling wine is aged in such bottles, the amount of dissolved CO2 is observed to be conserved due to the preservation of pressure. It was found that in bottles whose shape is radically different from the classic bottle, there is a decrease in pressure and deterioration of the foaming index. It was found that the surfactants formed during secondary fermentation are found to be in lower quantity in the non-standard Monroe bottle and experience thermodynamic disequilibrium, which is explained by the fact that the total volume of molecules of biochemical nature is smaller than the volume of the vessel and, consequently, the average distance between molecules is much larger than the size of the molecules themselves. Food Science & Technology sparkling wine bottle shape thermodynamics foaming properties Figures Figure 1 Figure 2 Introduction The tasting of sparkling wine begins with the uncorking of the bottle, from a physico-chemical point of view such wines are multi-component water-alcohol systems with a density close to unity and a viscosity about 50% higher than that of clear water [1]. Sparkling wines produced by classical technology contain a concentration of dissolved carbon dioxide, which is formed during secondary fermentation in corked bottles and following aging as a two-phase gas-liquid system. At thermodynamic equilibrium, the partial pressure of carbon dioxide in the gas phase and its concentration in the liquid are proportional (Henry's law) [2]. To maintain this pressure, special bottles are used, which are made of heavy glass and have a certain shape. Sparkling wine bottles were produced in a much more limited variety of shapes than containers for spirits. Sparkling wine bottles are known to be round in cross-section; square, rectangular, or other body shapes are unusual. Sparkling wine, being sparkling, must to a large extent be in round-shaped and heavy glass bottles (like other carbonated drinks), as round bottles are much stronger than other shapes, all other things being equal [3,4]. Sparkling wine has exclusively been bottled in a specific type of bottle with minor changes to the basic shape over the last two centuries. The term "champagne" refers exclusively to sparkling wines produced in a particular region of France using classical technology, and in this article the term is used in a general sense for bottles of this shape, as it is widely used by archaeologists and collectors to refer to this shape [5]. Champagne bottles are morphologically very similar to the Burgundy wine bottle style, except that Champagne bottles are proportionally larger in body and made of heavier glass to withstand the internal pressure. Consequently: a medium-height body with almost vertically parallel sides and a long sloping shoulder that flows smoothly into the neck, which is crowned by a one-piece champagne-style rim. The height of the shoulder and neck combine to equal the height of the body. The stands for this style of bottle have deep projections with a mamelon presence, which were common in the mid to late 20th century [6]. Secondary fermentation using classical technology produces approximately 12 g/dm3 of carbon dioxide in each bottle. A typical 750 ml bottle of sparkling wine therefore contains about 9 g of carbon dioxide molecules and a pressure of 5 bar. This content of dissolved carbon dioxide in the liquid phase is responsible for the formation of bubbles when the bottle is uncorked and the wine is poured into the glass [7]. Dissolved carbon dioxide is a very important parameter as it directly affects the following organoleptic properties: the frequency of bubble formation, the growth rate of rising bubbles, the very characteristic tingling sensation in the mouth and the general olfactory perception of sparkling wines. [7]. It is important to consider the fact that sparkling wines also contain many compounds found in grapes and yeast, which can influence the stability of the bubbles and the height of the foam in the glass. Modern champagne bottles are designed to support a pressure of 20 bar, which is three times the natural pressure of sparkling wine in classical technology. The research aims to evaluate the influence of the shape of the champagne bottle on the response of sparkling wine and its evolution towards a new state of equilibrium. Objects and methods of research The materials used in the research were sparkling wine brut from grape varieties Antey, Pinot Noir and Chardonnay grown by "Relikta/KFH Tsvetkov" (Krasnodar region, Anapa district) and champagne bottles of two different shapes. Champagne bottle sample No. 1 - the classic "Champagne" shape [8]. The bottle contains a cylindrical body, mated with a concave bottom, an elongated neck with a corolla and with a conical surface extending to the shoulders, mated with a radially concave surface with the neck and a radially convex surface with the cylindrical body. It has a conical surface area, which is located between the radially concave and radially convex surfaces of the shoulders, the bottom is made concave spherical with anti-slip ribbing. The design of this bottle is intended for sparkling wine in classic technology with pressure of 5-7 atm and a filling volume of 750 ml. The sample of champagne bottle No. 2 is a non-standard "Monroe" shape [9]. The bottle contains a conical body, mating with a concave bottom, an elongated neck with a corolla, has a conical part of the surface extending to the bottom. The concave bottom has anti-slip ribbing, the surface of interface between the body and the bottom is convex, and the volume for filling with liquid is about 750 ml. The design of this bottle is intended for sparkling pearl wine by the Ancestral method with a pressure of 2-3 atm. The research was carried out using the software and hardware complex "Foaming analyser" and the method of measuring the index of wine material foaming ability developed at the Kuban State Technological University (KubGTU). The analysis of foaming ability was carried out by the instrumental method. The method is based on the measurement of the mean value of the maximum foam volume of the analysed wine sample, formed as a result of passing a regulated flow rate of carbon dioxide through a particular sample volume. The method of measurement on the analyser of the investigated criterion makes it possible to record the dynamics of foam formation and destruction in automatic mode, with the subsequent calculation of the index of foaming ability. During the analysis, the pattern of foam formation and breakdown is displayed in real time, the nature of which can be used to predict the state of surfactants (surfactants) in wine. The dynamic method for determining the foaming ability of different media, by which the average volume of foam is proportional to the rate of gas passing through the liquid, is determined by formula 1: H=f V/τ; (1) where H is the average value of the maximum foam volume; V is the volume of gas passing through the liquid during the time τ; f- proportionality factor, a constant value for each foaming liquid. The index of foaming capacity is determined by formula 2: F=H_τ/V; (2) It is established that the process of foam formation on the surface of sparkling wine passes through three consecutive stages. In the initial stage, the foam is formed by an intense but short-lived gas flow. At this time, the main mass of foam is formed, gradually reaching a limiting volume depending on the initial pressure, temperature and composition of the wine. The second stage is characterized by the stabilization of the foam layer due to the establishment of equilibrium between the volume of foam formed and the volume of foam collapsing. The main condition characterizing this stage is the observance of the equality determined by formula 3: where Vp is the equilibrium volume of foam; Vg is the volume of CO2 released from the wine per unit time. In this stage, characteristic for sparkling wine and determining its frothy qualities, the process depends on the content of bound carbon dioxide, surface-active substances in the wine and on factors determining the size of bubble diameters, the number of active cavitation nuclei, the rate of growth and floating of bubbles. The third stage starts from the moment of foam volume decrease on the sparkling wine surface, when the rate of foam new formation becomes less than the rate of its destruction. The volume of foam on the surface of the wine then decreases until its complete collapse. Only the second stage is of practical importance for characterizing the foaming properties of sparkling wines. In addition to the visual effect, foaming contributes to the perception of the finest nuances of the aroma and flavor of wine [10]. In addition to the instrumental method, we additionally carried out visual assessment of foaming ability. The research was conducted in laboratory conditions of the Department of Technology of Winemaking and Fermentation Production named after Professor A.A. Merzhanian of Kuban State Technological University. Experimental samples: sample 1 - sparkling wine "blend" in a champagne bottle classic "champagne"; sample 2 - sparkling wine "blend" in a non-standard champagne bottle "monroe". Results and their discussion According to the experimental data obtained by us, a correlation was found between the indicators of foaming ability and the shape of the bottle. It was found that the use of a "champagne" bottle (the classic shape "Champagne") allows to form slightly higher indicators of foaming ability in comparison with the bottle "Monroe" (table 1). Table 1 - Foaming capacity (complex indicator) sample 1 sample 2 D, с 28,5 15,2 H max , mm 98,9 68,1 V p , ml 31 30,8 V g , ml 31,8 33,13 F 25,7 14,7 P h , кПа 16,7 16,7 P k , кПа 11,4 11,4 D,s - height of the foam layer Hmax,mm - average value of maximum foam volume F - foaming capacity Vp,ml - equilibrium foam volume Vg,ml - volume of CO2 released from wine per unit of time Sample 1 having the following characteristics: the relation of the cylindrical body height to the overall height of the bottle is 0.41/0.44, the relation of the overall height of the bottle to its diameter is 3.5/3.75, and the relation of the overall height of the bottle to the depth of its bottom is 19/23. Accordingly, it can be assumed that the foaming ability is increased due to overly strong synergistic interaction between multiple active foaming agents and dissolved carbon dioxide molecules, which are in thermodynamic equilibrium in the corked bottle/ Sample 2 having a non-standard bottle shape, and accordingly, the total volume of molecules of biochemical nature is smaller compared to the volume of the jar, and accordingly, the average distance between molecules is much larger than the size of molecules. It follows that less sufractants are formed in this type of bottle during secondary fermentation, as can be seen from the diagram of the dynamics of foam formation and collapse. When the foam height is sufficient, there is a fairly quick collapse of the foam. Since the gas phase and dissolved carbon dioxide are in thermodynamic equilibrium even in this case, a significant reduction in CO2 concentration was observed. This significant decrease in CO2 concentration will reduce the number and size of bubbles in the glass, and will have the added flavour of carbonation during tasting which will change the mechanism of flavour perception [11]. Visual evaluation of foaming and sparkling properties was recorded on photographic camera for 1-10 seconds. The results of the observation confirm the instrumental analysis data. Sample #1 shows a colonnade of bubbles that maintain the frothy properties at a high level, while sample #2 has a scanty number of bubbles that fail to prolong the novolatisation. The response of sparkling wine to a gradual change in pressure in an irregularly shaped champagne bottle is explained by the fact that bound carbon dioxide molecules migrate in the material system, due to molecular diffusion under the condition of unequal chemical potentials due to the larger area of space. Based on Fick's first law and taking into account the constant mass transfer factor of CO2, it can be stated that the pressure of sparkling wine in this type of bottle gradually decreased [11]. Bubble dynamics based on the Epstein-Plesse theory in sample No. 1 and sample No. 2 shows significant differences in the dynamics of bubble dissolution and growth with respect to sparkling wine produced by classical champanisation technology. In sample No. 2, an acceleration of the bubble growing speed and a decrease of the bubble dissolution speed, due to hydrodynamic instability, were found [12]. Conclusions The champagne bottle is the most common form of bottle, whose geometric shape has not practically undergone any changes and which has a corresponding morphological type with identifiable manufacturing details. Experimentally it was found out that the pressure of sparkling wine according to the classical technology decreases in a bottle of non-standard form "Monroe", which is caused by a small amount of formed sufractants because of which the state of thermodynamic equilibrium is not reached and organoleptic parameters become much worse than in the base wine. References Liger-Belair, G. Effervescence in champagne and sparkling wines: From grape harvest to bubble rise. Eur. Phys. J. Special Topics 226, 3–116 (2017). Vreme A, Pouligny B, Nadal F, Liger-Belair G. Does shaking increase the pressure inside a bottle of champagne? J Colloid Interface Sci. 2015 Feb 1;439:42-53. doi: 10.1016/j.jcis.2014.10.008. Epub 2014 Oct 22. PMID: 25463174. McGuire, Eric. 2017. Edward Roome Tobacconist. Bottles and Extras 28(2):22-28. Interesting article on this early "tobacconist" and about bottled tobacco products in general. von Mechow, Tod. 2006. Dyottville Porter Bottles. Antique Bottle & Glass Collector 23(1):10-16 (May 2006). Good article on plate mold porter bottles made by Dyottville Glass Works, concentrating on those made in the 1850s and 1860s. Lockhart, Bill, Beau Schriever, Bill Lindsey and Carol Serr. 2019dd. The Mysterious Letter S. Historic Glass Bottle Identification & Information Website, E-published September 2019. Another "catch all" article for an assortment of other "S" bottle markings. McDougall, Dennis P. 1990. The Bottles of the Hoff Store Site. In “The Hoff Store Site and Gold Rush Merchandise from San Francisco, California” publication edited by Allen G. Pastron and Eugene M. Hattori, pp. 58-74. Society for American Archaeology, Special Publication Series, Number 7. Taranenko , V ., Oseledtseva ,I ., Strukova , V.(2023). Influence Of Expeditionary Liqueur On The Formation Of Foam Properties Of Sparkling Wines, J Huma Soci Scie, 6(1), 444 -452. ISSN: 2690-0688 GOST 10117.2-2001 "Glass bottles for food liquids. Types, parameters and main dimensions". IPK Publishing House of Standards, 2002, p.2, fig.2) Certificate for utility models No. 73311, published 20.10.2003, Tatiana Vladimirovna Maximova, Patent holders: Open Joint Stock Company "SUN Interbrew" (RU) Gérard Liger-Belair, Clara Cilindre, Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines, Annual Review of Analytical Chemistry, 10.1146/annurev-anchem-061318-115018, 14, 1, (21-46), (2021). Cavaillon, J.-M.; Legout, S. Louis Pasteur: Between Myth and Reality. Biomolecules 2022, 12 , 596, DOI: 10.3390/biom12040596 Lecasse, F.; Vallon, R.; Polak, F.; Cilindre, C.; Parvitte, B.; Liger-Belair, G.; Zéninari, V. An infrared laser sensor for monitoring gas-phase CO 2 in the headspace of champagne glasses under wine swirling conditions. Sensors 2022, 22 , 5764, DOI: 10.3390/s22155764 Additional Declarations The authors declare no competing interests. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4476867","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":306679736,"identity":"77d27a48-9e5d-44cd-8ea5-d24f5040e871","order_by":0,"name":"Vlada Taranenko","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA1ElEQVRIiWNgGAWjYDACZiB+wMBswMDeAGQZWBCpJQGkhecASIsEkTaBtUgkgJhEaNFtZ2CTSKixNuaf+fzqhh8FEgz87d0JeLWYHQZpOZZuJnE7p+xmD9BhEmfObiCkhdkgge2wDcPtnLQbPEAtBhK5xGj5d9hG/uaZtJt/iNTC+CCx7bCZwQ32Y7eJtIWx8UFiX7qx4ZkcttsyBhI8hP1y/vCBAx++WRvOO3782c03f2zk+Nt78WthYGBsgDJ4DMAkAeUogP0BKapHwSgYBaNgBAEABUtGMWqz/BwAAAAASUVORK5CYII=","orcid":"https://orcid.org/0000-0003-4178-6479","institution":"Kuban State Technological University","correspondingAuthor":true,"prefix":"","firstName":"Vlada","middleName":"","lastName":"Taranenko","suffix":""}],"badges":[],"createdAt":"2024-05-25 12:57:57","currentVersionCode":1,"declarations":{"humanSubjects":false,"vertebrateSubjects":false,"conflictsOfInterestStatement":false,"humanSubjectEthicalGuidelines":false,"humanSubjectConsent":false,"humanSubjectClinicalTrial":false,"humanSubjectCaseReport":false,"vertebrateSubjectEthicalGuidelines":false},"doi":"10.21203/rs.3.rs-4476867/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4476867/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":57317337,"identity":"6b8514f3-61dd-4470-a046-075dd4d01f38","added_by":"auto","created_at":"2024-05-29 05:02:37","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":190464,"visible":true,"origin":"","legend":"\u003cp\u003eVisual assessment of foaming of sample No.1\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-4476867/v1/c2e932cfeffc8bf23af3a728.png"},{"id":57317338,"identity":"44310687-c541-47ba-9681-5e8791ca13c8","added_by":"auto","created_at":"2024-05-29 05:02:37","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":198844,"visible":true,"origin":"","legend":"\u003cp\u003eVisual assessment of foaming of sample No.2\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-4476867/v1/491cddbe2346500e8bd25cbc.png"},{"id":57317339,"identity":"70567984-60c6-4f96-b0be-7d7f6e875614","added_by":"auto","created_at":"2024-05-29 05:02:42","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":804462,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4476867/v1/e07c113d-6ce4-41ab-a5b7-c1900568d4a2.pdf"}],"financialInterests":"The authors declare no competing interests.","formattedTitle":"\u003cp\u003eThe influence of bottle shape on the formation of the equilibrium state of sparkling wine\u003c/p\u003e","fulltext":[{"header":"Introduction","content":"\u003cp\u003eThe tasting of sparkling wine begins with the uncorking of the bottle, from a physico-chemical point of view such wines are multi-component water-alcohol systems with a density close to unity and a viscosity about 50% higher than that of clear water [1]. Sparkling wines produced by classical technology contain a concentration of dissolved carbon dioxide, which is formed during secondary fermentation in corked bottles and following aging as a two-phase gas-liquid system. At thermodynamic equilibrium, the partial pressure of carbon dioxide in the gas phase and its concentration in the liquid are proportional (Henry's law) [2]. To maintain this pressure, special bottles are used, which are made of heavy glass and have a certain shape.\u003c/p\u003e\n\u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp;Sparkling wine bottles were produced in a much more limited variety of shapes than containers for spirits. Sparkling wine bottles are known to be round in cross-section; square, rectangular, or other body shapes are unusual. Sparkling wine, being sparkling, must to a large extent be in round-shaped and heavy glass bottles (like other carbonated drinks), as round bottles are much stronger than other shapes, all other things being equal [3,4]. Sparkling wine has exclusively been bottled in a specific type of bottle with minor changes to the basic shape over the last two centuries. The term \"champagne\" refers exclusively to sparkling wines produced in a particular region of France using classical technology, and in this article the term is used in a general sense for bottles of this shape, as it is widely used by archaeologists and collectors to refer to this shape [5].\u003c/p\u003e\n\u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp;Champagne bottles are morphologically very similar to the Burgundy wine bottle style, except that Champagne bottles are proportionally larger in body and made of heavier glass to withstand the internal pressure. Consequently: a medium-height body with almost vertically parallel sides and a long sloping shoulder that flows smoothly into the neck, which is crowned by a one-piece champagne-style rim. The height of the shoulder and neck combine to equal the height of the body. The stands for this style of bottle have deep projections with a mamelon presence, which were common in the mid to late 20th century [6]. \u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp;Secondary fermentation using classical technology produces approximately 12 g/dm3 of carbon dioxide in each bottle. A typical 750 ml bottle of sparkling wine therefore contains about 9 g of carbon dioxide molecules and a pressure of 5 bar. This content of dissolved carbon dioxide in the liquid phase is responsible for the formation of bubbles when the bottle is uncorked and the wine is poured into the glass [7]. Dissolved carbon dioxide is a very important parameter as it directly affects the following organoleptic properties: the frequency of bubble formation, the growth rate of rising bubbles, the very characteristic tingling sensation in the mouth and the general olfactory perception of sparkling wines. [7]. It is important to consider the fact that sparkling wines also contain many compounds found in grapes and yeast, which can influence the stability of the bubbles and the height of the foam in the glass. \u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; Modern champagne bottles are designed to support a pressure of 20 bar, which is three times the natural pressure of sparkling wine in classical technology. The research aims to evaluate the influence of the shape of the champagne bottle on the response of sparkling wine and its evolution towards a new state of equilibrium.\u003c/p\u003e"},{"header":"Objects and methods of research","content":"\u003cp\u003eThe materials used in the research were sparkling wine brut from grape varieties Antey, Pinot Noir and Chardonnay grown by \u0026quot;Relikta/KFH Tsvetkov\u0026quot; (Krasnodar region, Anapa district) and champagne bottles of two different shapes.\u003c/p\u003e\n\u003cp\u003eChampagne bottle sample No. 1 - the classic \u0026quot;Champagne\u0026quot; shape [8]. The bottle contains a cylindrical body, mated with a concave bottom, an elongated neck with a corolla and with a conical surface extending to the shoulders, mated with a radially concave surface with the neck and a radially convex surface with the cylindrical body. It has a conical surface area, which is located between the radially concave and radially convex surfaces of the shoulders, the bottom is made concave spherical with anti-slip ribbing. The design of this bottle is intended for sparkling wine in classic technology with pressure of 5-7 atm and a filling volume of 750 ml.\u003c/p\u003e\n\u003cp\u003eThe sample of champagne bottle No. 2 is a non-standard \u0026quot;Monroe\u0026quot; shape [9]. The bottle contains a conical body, mating with a concave bottom, an elongated neck with a corolla, has a conical part of the surface extending to the bottom. The concave bottom has anti-slip ribbing, the surface of interface between the body and the bottom is convex, and the volume for filling with liquid is about 750 ml. The design of this bottle is intended for sparkling pearl wine by the Ancestral method with a pressure of 2-3 atm.\u003c/p\u003e\n\u003cp\u003eThe research was carried out using the software and hardware complex \u0026quot;Foaming analyser\u0026quot; and the method of measuring the index of wine material foaming ability developed at the Kuban State Technological University (KubGTU). The analysis of foaming ability was carried out by the instrumental method.\u003c/p\u003e\n\u003cp\u003eThe method is based on the measurement of the mean value of the maximum foam volume of the analysed wine sample, formed as a result of passing a regulated flow rate of carbon dioxide through a particular sample volume.\u003c/p\u003e\n\u003cp\u003eThe method of measurement on the analyser of the investigated criterion makes it possible to record the dynamics of foam formation and destruction in automatic mode, with the subsequent calculation of the index of foaming ability.\u003c/p\u003e\n\u003cp\u003eDuring the analysis, the pattern of foam formation and breakdown is displayed in real time, the nature of which can be used to predict the state of surfactants (surfactants) in wine.\u003c/p\u003e\n\u003cp\u003eThe dynamic method for determining the foaming ability of different media, by which the average volume of foam is proportional to the rate of gas passing through the liquid, is determined by formula 1:\u003c/p\u003e\n\u003cp\u003eH=f V/\u0026tau;; (1)\u003c/p\u003e\n\u003cp\u003ewhere H is the average value of the maximum foam volume;\u003c/p\u003e\n\u003cp\u003eV is the volume of gas passing through the liquid during the time \u0026tau;;\u003c/p\u003e\n\u003cp\u003ef- proportionality factor, a constant value for each foaming liquid.\u003c/p\u003e\n\u003cp\u003eThe index of foaming capacity is determined by formula 2:\u003c/p\u003e\n\u003cp\u003eF=H_\u0026tau;/V; (2)\u003c/p\u003e\n\u003cp\u003eIt is established that the process of foam formation on the surface of sparkling wine passes through three consecutive stages.\u003c/p\u003e\n\u003cp\u003eIn the initial stage, the foam is formed by an intense but short-lived gas flow. At this time, the main mass of foam is formed, gradually reaching a limiting volume depending on the initial pressure, temperature and composition of the wine.\u003c/p\u003e\n\u003cp\u003eThe second stage is characterized by the stabilization of the foam layer due to the establishment of equilibrium between the volume of foam formed and the volume of foam collapsing. The main condition characterizing this stage is the observance of the equality determined by formula 3:\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\"\u003e\u003c/p\u003e\n\u003cp\u003ewhere Vp is the equilibrium volume of foam;\u003c/p\u003e\n\u003cp\u003eVg is the volume of CO2 released from the wine per unit time.\u003c/p\u003e\n\u003cp\u003eIn this stage, characteristic for sparkling wine and determining its frothy qualities, the process depends on the content of bound carbon dioxide, surface-active substances in the wine and on factors determining the size of bubble diameters, the number of active cavitation nuclei, the rate of growth and floating of bubbles.\u003c/p\u003e\n\u003cp\u003eThe third stage starts from the moment of foam volume decrease on the sparkling wine surface, when the rate of foam new formation becomes less than the rate of its destruction. The volume of foam on the surface of the wine then decreases until its complete collapse. Only the second stage is of practical importance for characterizing the foaming properties of sparkling wines. In addition to the visual effect, foaming contributes to the perception of the finest nuances of the aroma and flavor of wine [10].\u003c/p\u003e\n\u003cp\u003eIn addition to the instrumental method, we additionally carried out visual assessment of foaming ability.\u003c/p\u003e\n\u003cp\u003eThe research was conducted in laboratory conditions of the Department of Technology of Winemaking and Fermentation Production named after Professor A.A. Merzhanian of Kuban State Technological University.\u003c/p\u003e\n\u003cp\u003eExperimental samples: sample 1 - sparkling wine \u0026quot;blend\u0026quot; in a champagne bottle classic \u0026quot;champagne\u0026quot;; sample 2 - sparkling wine \u0026quot;blend\u0026quot; in a non-standard champagne bottle \u0026quot;monroe\u0026quot;.\u003c/p\u003e"},{"header":"Results and their discussion","content":"\u003cp\u003eAccording to the experimental data obtained by us, a correlation was found between the indicators of foaming ability and the shape of the bottle. It was found that the use of a \u0026quot;champagne\u0026quot; bottle (the classic shape \u0026quot;Champagne\u0026quot;) allows to form slightly higher indicators of foaming ability in comparison with the bottle \u0026quot;Monroe\u0026quot; (table 1).\u003c/p\u003e\n\u003cp\u003eTable 1 - Foaming capacity (complex indicator)\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"611\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"29.83606557377049%\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003esample 1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003esample 2\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"29.83606557377049%\"\u003e\n \u003cp\u003eD, с\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e28,5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e15,2\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"29.83606557377049%\"\u003e\n \u003cp\u003eH\u003csub\u003emax\u003c/sub\u003e, mm\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e98,9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e68,1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"29.83606557377049%\"\u003e\n \u003cp\u003eV\u003csub\u003ep\u003c/sub\u003e, ml\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e30,8\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"29.83606557377049%\"\u003e\n \u003cp\u003eV\u003csub\u003eg\u003c/sub\u003e, ml\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e31,8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e33,13\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"29.83606557377049%\"\u003e\n \u003cp\u003eF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e25,7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e14,7\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"29.83606557377049%\"\u003e\n \u003cp\u003eP\u003csub\u003eh\u003c/sub\u003e, кПа\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e16,7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e16,7\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"29.83606557377049%\"\u003e\n \u003cp\u003eP\u003csub\u003ek\u003c/sub\u003e, кПа\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e11,4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"35.08196721311475%\"\u003e\n \u003cp\u003e11,4\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eD,s - height of the foam layer\u003c/p\u003e\n\u003cp\u003eHmax,mm - average value of maximum foam volume\u003c/p\u003e\n\u003cp\u003eF - foaming capacity\u003c/p\u003e\n\u003cp\u003eVp,ml - equilibrium foam volume\u003c/p\u003e\n\u003cp\u003eVg,ml - volume of CO2 released from wine per unit of time\u003c/p\u003e\n\u003cp\u003eSample 1 having the following characteristics: the relation of the cylindrical body height to the overall height of the bottle is 0.41/0.44, the relation of the overall height of the bottle to its diameter is 3.5/3.75, and the relation of the overall height of the bottle to the depth of its bottom is 19/23. Accordingly, it can be assumed that the foaming ability is increased due to overly strong synergistic interaction between multiple active foaming agents and dissolved carbon dioxide molecules, which are in thermodynamic equilibrium in the corked bottle/\u003c/p\u003e\n\u003cp\u003eSample 2 having a non-standard bottle shape, and accordingly, the total volume of molecules of biochemical nature is smaller compared to the volume of the jar, and accordingly, the average distance between molecules is much larger than the size of molecules. It follows that less sufractants are formed in this type of bottle during secondary fermentation, as can be seen from the diagram of the dynamics of foam formation and collapse. When the foam height is sufficient, there is a fairly quick collapse of the foam. Since the gas phase and dissolved carbon dioxide are in thermodynamic equilibrium even in this case, a significant reduction in CO2 concentration was observed. This significant decrease in CO2 concentration will reduce the number and size of bubbles in the glass, and will have the added flavour of carbonation during tasting which will change the mechanism of flavour perception [11].\u003c/p\u003e\n\u003cp\u003eVisual evaluation of foaming and sparkling properties was recorded on photographic camera for 1-10 seconds. The results of the observation confirm the instrumental analysis data. Sample #1 shows a colonnade of bubbles that maintain the frothy properties at a high level, while sample #2 has a scanty number of bubbles that fail to prolong the novolatisation.\u003c/p\u003e\n\u003cp\u003eThe response of sparkling wine to a gradual change in pressure in an irregularly shaped champagne bottle is explained by the fact that bound carbon dioxide molecules migrate in the material system, due to molecular diffusion under the condition of unequal chemical potentials due to the larger area of space. Based on Fick\u0026apos;s first law and taking into account the constant mass transfer factor of CO2, it can be stated that the pressure of sparkling wine in this type of bottle gradually decreased [11].\u003c/p\u003e\n\u003cp\u003eBubble dynamics based on the Epstein-Plesse theory in sample No. 1 and sample No. 2 shows significant differences in the dynamics of bubble dissolution and growth with respect to sparkling wine produced by classical champanisation technology. In sample No. 2, an acceleration of the bubble growing speed and a decrease of the bubble dissolution speed, due to hydrodynamic instability, were found [12].\u003c/p\u003e"},{"header":"Conclusions","content":"\u003cp\u003eThe champagne bottle is the most common form of bottle, whose geometric shape has not practically undergone any changes and which has a corresponding morphological type with identifiable manufacturing details. Experimentally it was found out that the pressure of sparkling wine according to the classical technology decreases in a bottle of non-standard form \"Monroe\", which is caused by a small amount of formed sufractants because of which the state of thermodynamic equilibrium is not reached and organoleptic parameters become much worse than in the base wine.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eLiger-Belair, G. Effervescence in champagne and sparkling wines: From grape harvest to bubble rise. \u003cem\u003eEur. Phys. J. Special Topics\u003c/em\u003e 226, 3\u0026ndash;116 (2017).\u003c/li\u003e\n \u003cli\u003eVreme A, Pouligny B, Nadal F, Liger-Belair G. Does shaking increase the pressure inside a bottle of champagne? J Colloid Interface Sci. 2015 Feb 1;439:42-53. doi: 10.1016/j.jcis.2014.10.008. Epub 2014 Oct 22. PMID: 25463174.\u003c/li\u003e\n \u003cli\u003e\u003cstrong\u003eMcGuire, Eric.\u003c/strong\u003e 2017. Edward Roome Tobacconist. Bottles and Extras 28(2):22-28. Interesting article on this early \u0026quot;tobacconist\u0026quot; and about bottled tobacco products in general.\u003c/li\u003e\n \u003cli\u003evon Mechow, Tod. 2006. Dyottville Porter Bottles. Antique Bottle \u0026amp; Glass Collector 23(1):10-16 (May 2006). Good article on plate mold porter bottles made by Dyottville Glass Works, concentrating on those made in the 1850s and 1860s.\u003c/li\u003e\n \u003cli\u003eLockhart, Bill, Beau Schriever, Bill Lindsey and Carol Serr. 2019dd. The Mysterious Letter S. Historic Glass Bottle Identification \u0026amp; Information Website, E-published September 2019. Another \u0026quot;catch all\u0026quot; article for an assortment of other \u0026quot;S\u0026quot; bottle markings.\u003c/li\u003e\n \u003cli\u003eMcDougall, Dennis P. 1990. The Bottles of the Hoff Store Site. In \u0026ldquo;The Hoff Store Site and Gold Rush Merchandise from San Francisco, California\u0026rdquo; publication edited by Allen G. Pastron and Eugene M. Hattori, pp. 58-74. Society for American Archaeology, Special Publication Series, Number 7.\u003c/li\u003e\n \u003cli\u003eTaranenko , V ., Oseledtseva ,I ., Strukova , V.(2023). Influence Of Expeditionary Liqueur On The Formation Of Foam Properties Of Sparkling Wines, J Huma Soci Scie, 6(1), 444 -452. ISSN: 2690-0688\u003c/li\u003e\n \u003cli\u003eGOST 10117.2-2001 \u0026quot;Glass bottles for food liquids. Types, parameters and main dimensions\u0026quot;. IPK Publishing House of Standards, 2002, p.2, fig.2)\u003c/li\u003e\n \u003cli\u003eCertificate for utility models No. 73311, published 20.10.2003, Tatiana Vladimirovna Maximova, Patent holders: Open Joint Stock Company \u0026quot;SUN Interbrew\u0026quot; (RU)\u003c/li\u003e\n \u003cli\u003eG\u0026eacute;rard Liger-Belair, Clara Cilindre, Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines, Annual Review of Analytical Chemistry, 10.1146/annurev-anchem-061318-115018, 14, 1, (21-46), (2021).\u003c/li\u003e\n \u003cli\u003eCavaillon, J.-M.; Legout, S. Louis Pasteur: Between Myth and Reality. \u003cem\u003eBiomolecules\u003c/em\u003e 2022, \u003cem\u003e12\u003c/em\u003e, 596, DOI: 10.3390/biom12040596\u003c/li\u003e\n \u003cli\u003eLecasse, F.; Vallon, R.; Polak, F.; Cilindre, C.; Parvitte, B.; Liger-Belair, G.; Z\u0026eacute;ninari, V. An infrared laser sensor for monitoring gas-phase CO\u003csub\u003e2\u003c/sub\u003e in the headspace of champagne glasses under wine swirling conditions. \u003cem\u003eSensors\u003c/em\u003e 2022, \u003cem\u003e22\u003c/em\u003e, 5764, DOI: 10.3390/s22155764\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"sparkling wine, bottle shape, thermodynamics, foaming properties","lastPublishedDoi":"10.21203/rs.3.rs-4476867/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4476867/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eFoaming and sparkling properties are the main indicators in the evaluation of sparkling wine. Taking into account the morphological type of the bottle, it is possible to assume the production technology of sparkling wine. Sparkling wines produced by classical technology are traditionally bottled in champagne type bottles. When sparkling wine is aged in such bottles, the amount of dissolved CO2 is observed to be conserved due to the preservation of pressure. It was found that in bottles whose shape is radically different from the classic bottle, there is a decrease in pressure and deterioration of the foaming index. It was found that the surfactants formed during secondary fermentation are found to be in lower quantity in the non-standard Monroe bottle and experience thermodynamic disequilibrium, which is explained by the fact that the total volume of molecules of biochemical nature is smaller than the volume of the vessel and, consequently, the average distance between molecules is much larger than the size of the molecules themselves.\u003c/p\u003e","manuscriptTitle":"The influence of bottle shape on the formation of the equilibrium state of sparkling wine","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-05-29 05:02:33","doi":"10.21203/rs.3.rs-4476867/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"e694ab7e-a120-4f20-8406-d5f87d0006c8","owner":[],"postedDate":"May 29th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":32395458,"name":"Food Science \u0026 Technology"}],"tags":[],"updatedAt":"2024-05-29T05:02:33+00:00","versionOfRecord":[],"versionCreatedAt":"2024-05-29 05:02:33","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4476867","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4476867","identity":"rs-4476867","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}