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2018, ISBN 1119223431, xiv, 194 pages
The first book to focus on the role of glass as a material of critical importance to the wine industry For centuries glass has been the material of choice for storing, shipping, and sipping wine... 
Wine and wine making | Wine bottles | Wine glasses | Equipment and supplies | Glassware
Book
Food Quality and Preference, ISSN 0950-3293, 12/2017, Volume 62, pp. 257 - 261
....•The curvature of the glass was shown to be important to perceived fruitiness and intensity.•Findings highlight the complex nature of shape-taste interactions... 
Taste | Flavour | Crossmodal correspondences | Glass shape | Beer | PERCEPTION | WINE | FOOD SCIENCE & TECHNOLOGY | CONSUMPTION
Journal Article
Alcohol, ISSN 0741-8329, 2007, Volume 41, Issue 3, pp. 201 - 209
Abstract This review discusses evidence for and apparent controversy about, γ-aminobutyric acid type A (GABAA ) receptor (GABAA R) subtypes that mediate... 
Psychiatry | Alcohol | Alcohol receptor | Alcohol antagonist Ro15-4513 | Extrasynaptic GABA(A) receptor | Benzodiazepine | Tonic current | Central Nervous System Depressants - pharmacology | Wine | Ethanol - pharmacology | Animals | Benzodiazepines - pharmacology | Humans | Receptors, GABA-A - drug effects | Azides - pharmacology
Journal Article
Food chemistry, ISSN 0308-8146, 2018, Volume 264, pp. 255 - 262
... compounds invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer... 
Champagne | Diode laser spectrometry | Sparkling wine | Micro-gas chromatography | Effervescence | CO2
Journal Article
The Journal of Physical Chemistry B, ISSN 1520-6106, 03/2014, Volume 118, Issue 11, pp. 3156 - 3163
The issue about how many carbon dioxide bubbles are likely to nucleate in a glass of champagne (or bubbly... 
SPARKLING WINES | AROMA RELEASE | LOSSES | PERCEPTION | KINETICS | CO2 | CHEMISTRY, PHYSICAL | DISSOLVED CARBON-DIOXIDE | CHAMPAGNE GLASSES | BEVERAGES | NUCLEATION | Bubbles | Research | Properties | Carbon dioxide | Champagne (Wine) | Wines | Dynamics | Glass | Chemists | Mathematical models | Champagne
Journal Article
Journal Article
PloS one, ISSN 1932-6203, 10/2014, Volume 9, Issue 10, p. e109374
To reduce the volume of drinks and the risk of overconsumption, health professionals recommend the use of tall skinny instead of short wide glasses... 
BEVERAGES | CONSUMPTION VOLUME | ILLUSION | BIAS | MULTIDISCIPLINARY SCIENCES | Wine | Attention - physiology | Alcohol Drinking | Humans | Consumption | Obesity | Medical research | Pouring | Nutrition | Bias | Consumers | Glass | Health risks | Perceptions | Cultural differences | Experiments | Market research | Drinks | Skin | Beverages | Elongation | Food
Journal Article
Acta Mechanica, ISSN 0001-5970, 1/2019, Volume 230, Issue 1, pp. 213 - 224
Journal Article
BMC public health, ISSN 1471-2458, 2016, Volume 16, Issue 1, pp. 1 - 6
Background: Wine glass size can influence both perceptions of portion size and the amount poured, but its impact upon purchasing and consumption is unknown... 
Alcohol | Sales | Glass size | Choice architecture | PERCEPTION | BEVERAGE | PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH | PORTION-SIZE | MECHANISMS | DRINK | FOOD | CUES | Wineries | Wine industry | Drinking glasses | Influence | Health attitudes | Industry sales and revenue | Public health | Wine | Consumption | Holidays & special occasions | Glass | Perceptions | Systematic review | Regression analysis | Restaurants | Purchasing | Food
Journal Article
PLOS ONE, ISSN 1932-6203, 02/2012, Volume 7, Issue 2, p. e30628
Journal Article
Applied Acoustics, ISSN 0003-682X, 09/2017, Volume 124, pp. 1 - 10
Wine glasses can be used to produce musical sounds using various excitation mechanisms... 
Sympathetic resonance | Wine glass | Instrument design | Optimization | String coupling | ACOUSTICS | DESIGN | MODES | WINEGLASS | Electrical engineering | Electric properties
Journal Article
Psychological Reports, ISSN 0033-2941, 8/2016, Volume 119, Issue 1, pp. 174 - 180
This study tests the effect of a pairing suggestion for food with wine by the glass directly placed on the menu... 
Food–wine pairing | Restaurant marketing strategies | Wine sales | PSYCHOLOGY, MULTIDISCIPLINARY | Food-wine pairing | restaurant marketing strategies | wine sales | Wine | Consumer Behavior | Risk Reduction Behavior | Humans | Adult | Switzerland | Restaurants | Food | Marketing
Journal Article
Experiments in Fluids, ISSN 0723-4864, 5/2016, Volume 57, Issue 5, pp. 1 - 7
In champagne glasses, it was recently suggested that ascending bubble-driven flow patterns should be involved in the release of gaseous carbon dioxide (CO2... 
Engineering | Engineering Fluid Dynamics | Fluid- and Aerodynamics | Engineering Thermodynamics, Heat and Mass Transfer | MECHANICS | WINES | CO2 | PATTERNS | COUPE | PIV | FLOW | FLUTE | ENGINEERING, MECHANICAL | Volatile organic compounds | Methods | Carbon dioxide
Journal Article