Influence of glass on the evaporation rate of wines

An experimental research was developed to individuate the possible correlations occurring among the evaporation rates of different wines (full-bodied red, rosé and white) and the geometrical parameters or their mathematical combinations of six different glasses. The results clearly evidenced the possibility to relate the evaporation rate of a wine with some dimensionless parameters deriving from the linear combination of the geometrical characteristics of the glasses. Moreover, it was possible to individuate a mathematical model relating the evaporation rates with the dimensionless parameters which could be usefully utilized to design new glasses able to enhance the evaporation rates of wines. This may enable consumers to fully perceive the "bouquet" of a wine, which represents a key component of its organoleptic qualities.