The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting

Figures & data

Table 1. Glasses utilized for the experimental runs.

Tabla 1. Copas usadas durante las pruebas de ensayo.

Experimental code	Glass A	Glass B	Glass C	Glass D	Glass E	Glass F
Bormioli’s factory code	Premium Mod. 1	Premium Mod. 2	Premium Mod. 5	Premium Mod. 10	Premium Mod. 15	Premium Mod. 9
Glass capacity (L)	0.720	0.378	0.574	0.465	0.556	0.289
Maximum diameter (m)	0.107	0.081	0.108	0.086	0.093	0.075
Top diameter (m)	0.084	0.062	0.090	0.067	0.067	0.054
Diameter of wine surface	0.098	0.078	0.098	0.083	0.093	0.074

Table 2. First-order descriptors utilized to define the non-structured parametric descriptive scoring chart.

Tabla 2. Descriptores de primer orden utilizados para definir la tabla de clasificación paramétrica, descriptiva y no estructurada.

Sensorial characterization of wine
View	Smell	Taste
Clearness	Fineness	Acidity
Color intensity	Odor intensity	Softness
Viscosity	Frankness	Astringency
	Harmony	Bitter
		Structure
		Volume
		Aftertaste
		Balance
		Persistency
Overall appreciation

Figure 1. Concentration  of free SO₂ in the initial wine and after 5 h of waiting after filling the glasses.

Figura 1.Concentración de SO₂ libre en el vino inicial y después de 5 horas de espera tras llenar las copas.

Note: * Glasses not sharing the same letter have significantly different mean concentration of free SO₂ (α = 0.05).

Table 3. Chemical composition of wine at different equilibration time (t = 0 min, t = 5 h after filling the glasses).

Tabla 3. Composición química del vino en distintos tiempos de equilibrio (t = 0 minutos, t = 5 horas tras llenar las copas).

Parameter	Test	Glass A	Glass B	Glass C	Glass D	Glass E	Glass F
	(mean± c.i.)	(mean ± c.i.)	(mean ± c.i.)	(mean ± c.i.)	(mean ± c.i.)	(mean ± c.i.)	(mean ± c.i.)
	(t = 0 min)	(t = 5 h)	(t = 5 h)	(t = 5 h)	(t = 5 h)	(t = 5 h)	(t = 5 h)
Titratable acidity	5.38 ±  0.01	5.38 ± 0.03	5.38 ± 0.03	5.38 ± 0.01	5.37 ± 0.39	5.36 ± 0.03	5.38 ± 0.01
(g/L of tartaric acid)	a*	a	a	a	a	a	a
Volatile acidity	0.496 ± 0.004	0.504 ± 0.005	0.495 ± 0.005	0.509 ± 0.010	0.499 ± 0.003	0.501 ± 0.004	0.494 ± 0.006
(g/L of acetic acid)	a	a	a	a	a	a	a
Free SO2	10.1 ± 0.4	5.0 ± 1.4	7.3 ± 2.3	5.8 ± 0.6	7.9 ± 0.2	8.3 ± 0.4	7.4 ± 3.3
(mg/L)	a	b	ab	b	ab	ab	ab
Proanthocyanidins	1.67 ± 0.09	1.77 ± 0.01	1.72 ± 0.09	1.79 ± 0.06	1.66 ± 0.16	1.81 ± 0.17	1.72 ± 0.01
(g/L of catechins)	a	a	a	a	a	a	a
Free anthocyanins	0.08 ± 0.01	0.08 ± 0.01	0.08 ± 0.02	0.08 ± 0.08	0.08 ± 0.01	0.09 ± 0.02	0.08 ± 0.01
(g/L of malvidin)	a	a	a	a	a	a	a
Total anthocyanins	0.55 ± 0.01	0.54 ± 0.01	0.54 ± 0.02	0.56 ± 0.02	0.54 ± 0.01	0.54 ± 0.01	0.53 ± 0.02
(g/L of malvidin)	a	a	a	a	a	a	a
Total phenols	2.99 ± 0.08	2.98 ± 0.03	3.02 ± 0.02	3.04 ± 0.05	3.01 ± 0.09	2.99 ± 0.06	2.99 ± 0.04
(g/L of catechins)	a	a	a	a	a	a	a

Note: *Parameters not sharing the same letter have significantly different mean concentration (α = 0.05).

Figure 2. Evaporation profile during 120 h of waiting in static conditions after filling the glasses.

Figura 2.Perfil de evaporación durante 120 horas de espera en condiciones estáticas tras llenar la copa.

Table 4. Sensorial evolution of wine at different equilibration time (t = 0, 40 and 120 min after filling the glasses).

Tabla 4. Evolución sensorial del vino en distintos tiempos de equilibrio (t = 0, 40 y 120 minutos tras llenar las copas).

Glass	Intensity of color (mean ± c.i.)	Intensity of odor (mean ± c.i.)	Harmony of odors (mean ± c.i.)	Persistency of taste (mean ± c.i.)	Overall appreciation (mean ± c.i.)
Equilibration time t = time of filling the glasses
Glass A	7.7 ± 0.7 ab*	7.3 ± 1.1 ab	7.7 ± 0.8 ab	7.7 ± 0.5 a	7.4 ± 0.8 ab
Glass B	8.6 ± 0.9 ab	7.4 ± 1.0 ab	7.7 ± 0.9 ab	7.7 ± 0.5 a	6.3 ± 1.4 b
Glass C	7.3 ± 0.7 b	6.1 ± 1.1 b	6.7 ± 1.2 b	7.1 ± 0.7 a	5.9 ± 1.0 b
Glass D	8.6 ± 0.7 ab	7.4 ± 0.6 ab	8.0 ± 0.6 ab	7.7 ± 0.5 a	7.6 ± 0.7 ab
Glass E	7.9 ± 0.6 ab	8.1 ± 0.8 a	8.5 ± 0.5 a	7.7 ± 0.6 a	8.6 ± 0.6 a
Glass F	9.1 ± 0.4 a	6.6 ± 0.9 ab	7.3 ± 0.7 ab	7.4 ± 0.5 a	7.2 ± 0.7 ab
Equilibration time t = 40 min after filling the glasses
Glass A	7.6 ± 0.5 b	6.9 ± 1.0 ab	6.9 ± 1.0 ab	7.2 ± 0.8 a	6.7 ± 1.1 ab
Glass B	8.5 ± 0.8 ab	6.6 ± 1.1 ab	7.1 ± 1.0 ab	7.2 ± 0.8 a	5.7 ± 1.2 b
Glass C	7.6 ± 0.6 b	5.7 ± 1.2 b	6.2 ± 1.4 b	6.9 ± 0.8 a	5.1 ± 1.1 b
Glass D	8.2 ± 0.6 ab	7.6 ± 0.5 a	7.2 ± 0.7 ab	7.4 ± 0.7 a	6.5 ± 0.7 ab
Glass E	8.0 ± 0.7 ab	7.7 ± 0.7 a	8.0 ± 0.5 a	7.8 ± 0.6 a	7.5 ± 1.2 a
Glass F	9.2 ± 0.3 a	6.7 ± 1.2 ab	7.2 ± 0.8 ab	6.9 ± 0.8 a	6.2 ± 0.7 ab
Equilibration time t = 120 min after filling the glasses
Glass A	6.8 ± 1.1 c	5.5 ± 1.0 b	6.1 ± 1.0 bc	6.4 ± 0.9 ab	5.9 ± 1.1 bc
Glass B	8.8 ± 0.6 ab	6.6 ± 1.1 ab	6.5 ± 1.2 ab	6.7 ± 0.7 ab	6.6 ± 0.9 abc
Glass C	7.2 ± 0.8 bc	3.9 ± 0.9 c	5.0 ± 1.2 c	5.7 ± 0.9 b	4.1 ± 1.0 d
Glass D	8.1 ± 0.7 abc	6.7 ± 0.7 ab	6.8 ± 0.9 ab	7.1 ± 0.6 a	6.9 ± 0.8 ab
Glass E	7.7 ± 0.7 abc	7.1 ± 0.8 a	7.7 ± 0.8 a	7.4 ± 0.8 a	7.7 ± 0.8 a
Glass F	8.9 ± 0.5 a	6.1 ± 1.0 ab	5.7 ± 1.0 bc	6.4 ± 0.8 ab	5.6 ± 0.8 c

Note: *Parameters not sharing the same letter have significantly different mean concentration (α = 0.05).

Figure 3. Sensorial  profile of wine (PCA) as a function of the different glasses (t = time of filling the glasses): (a) confidence ellipses by a mean points; (b) variables factor map.

Figura 3.Perfil sensorial del vino (PCA) en función de las distintas copas (t = tiempo después de llenar las copas): (a) elipses de confianza por puntos medios; (b) mapa de factores variables.

Figure 4. Sensorial profile of wine (PCA) as a function of the different glasses (t = 120 min after filling the glasses): (a) confidence ellipses by a mean points; (b) variables factor map.

Figura 4.Perfil sensorial del vino (PCA) en función de las distintas copas (t = 120 minutos tras llenar las copas): (a) elipses de confianza por puntos medios; (b) mapa de factores variables.

Table 5. Final ranking of glasses for their utilization for tasting a full-bodied red wine.

Tabla 5. Ranking final de copas para utilizarse en la degustación de vino tinto con cuerpo.

Score	6pt	5pt	4pt	3pt	2pt	1pt
Sensorial profile	E	D	B	A	F	C
Chemical evolution	E	D	F	B	C	A
Evaporation profile	B/F	E/D	A	C	--	--
Final ranking
	I	II	III	IV	V	VI
	Glass E	Glass D	Glass B	Glass F	Glass A	Glass C
Total points	17	15	13	12	8	6