Overview
ISO 3591:1977 describes a standard wine-tasting glass designed for sensory analysis of wines. The glass comprises an elongated egg-shaped cup (goblet) mounted on a stem and base; the cup opening is narrower than the convex body to concentrate the bouquet. The standard specifies physical and dimensional characteristics, material quality and includes an annex of practical recommendations for cleaning, marking and use.
Key physical notes from the standard:
- Material: transparent, colorless glass free from scratches and bubbles; ‘‘cristalline’’ glass is recommended as suitable (typical additives include oxides such as ZnO, BaO, PbO, K2O). Typical optical and mass properties in this glass type include high relative density and refractive index. Glass must be annealed for commercial quality.
- Shape: "elongated egg" cup with a narrower opening than the convex portion to focus aromas.
- Capacity and size: the standard gives dimensional guidance (figure) and indicates a total capacity near 215 ml (± tolerance) and overall height approximately 155 mm (± tolerance) as illustrated in the document.
- Effervescence variant: for sparkle tests, a circular frosted spot in the centre of the goblet base (diameter 5 ± 0.5 mm) is specified to promote consistent bubble formation.
- Optional features: removable cover, graduated markings, and a small frosted area on the upper surface of the foot for labelling.
Key Topics
- Purpose: ensure reproducible sensory evaluation of colour, clarity, odour and flavour by standardising the tasting vessel.
- Design intent: concentrate volatile compounds (bouquet) and provide a controlled volume for repeated measures.
- Material and finish: transparency, absence of defects, rounded and regular rim, and annealing to avoid residual stresses.
- Cleaning and hygiene: rinse with distilled water, dry preferably with hot oil-free air; avoid scented detergents and abrasive or acidic cleaners; glasses used for effervescence testing should be rinsed and dried inverted.
- Handling and marking: hold by the stem only; avoid touching the bowl; use pencil or inodorous ink on the frosted foot area for identification.
Applications
- Sensory panels and organoleptic assessment of wines (simple tasting, descriptive and profile analyses).
- Routine laboratory tasting and quality control where consistent aroma concentration and standard volume are required.
- Effervescence and bubble-formation studies using the frosted-base variant.
Related Standards
- Developed by ISO/TC 34 (Agricultural food products), ISO 3591:1977 complements other ISO standards and guidance on sensory analysis apparatus and methods. For laboratory quality and testing programs, consult the committee's broader guidance on sensory methods and apparatus.
Keywords: ISO 3591:1977, wine-tasting glass, sensory analysis, bouquet concentration, effervescence testing, glass dimensions, cleaning recommendations.
