THE EFFECT OF GLASS SHAPE ON THE CONCENTRATION OF POLYPHENOLIC COMPOUNDS AND PERCEPTION OF MERLOT WINE

Abstract

ABSTRACT Accepted opinion among wine connoisseurs is that size and shape of a glass used to serve wine can affect color and flavor of wine. Glass manufacturers and the wine industry could benefit from a greater understanding of the relationship between glass shape and wine appreciation. However, extensive oxidation may reduce antioxidative properties of polyphenolics that are highly prized in red wines. The objective of this study was to determine the effect of geometries of three glass types (Flute, Bordeaux, Martini) on sensory perception and concentration of polyphenolic compounds in Merlot wine as a function of time. Sensory evaluation was conducted with a 12‐member panel. Triangle tests were chosen to determine whether any difference in flavor could be perceived between samples stored for 0, 15 and 30 min in the three glass types. Phenolic compounds, gallic acid, caffeic acid, catechin and vanillin, were quantified using HPLC. Results indicated that the panelists could not perceive differences between wine served in different glasses even if it was exposed to air for 30 min at room temperature. Although concentration of phenolics, especially gallic acid, was affected by the exposure to air, changes were not profound enough to affect the sensory qualities of Merlot wine as judged by occasional wine drinkers.