The aroma of red wine is modified by the form of the wine glass.

Background: It is frequently claimed that the glass shape has a direct impa ct on wine aroma. Methods, Patients: Healthy Volunteers (43 m, 46 f, age 19 - 60 years) tried 3 glasses. Three glasses of different shape but of the s ame height and of comparable opening diameter were used. Glasses were of "t ulip"-like, "beaker"-like, and "egg"-like shapes. Intensity, hedonic tone, and quality of a red wine were rated before and after drinking. Results: Bo th intensity and hedonic ratings of wines from different glasses were influ enced by glass shape. Class shape also influenced the complexity of wine od ors. This appeared not to be related to the esthetic impression the glasses made. Conclusions: The present data indicate that egg-shaped glasses, comp ared to "tulip" or "beaker" glasses, appear to produce higher intensity and higher complexity of wine odors. This may relate to the trapping of odors in egg-shaped glasses.