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

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.