# A Validated Thermal Computational Fluid Dynamics Model of Wine Warming in a Glass
## 5 Results and Discussion
### Temperature Study  
After revealing the underlying physical heating phenomena, a parameter study for various combinations of the initial wine and the room temperature was performed. The study included the temperature conditions of \(T_{0}\in\{6,8,10,12,14\}\)\({}^{\circ}\)C and \(T_{\mathrm{R}}\in\{20,23,26,29\}\)\({}^{\circ}\)C. The warming is discussed more closely for \(T_{\mathrm{R}}=23\,^{\circ}\)C and \(T_{\mathrm{R}}=29\,^{\circ}\)C, which resemble a common room temperature and the temperature on a hot summer day, respectively.  
Figure 15 presents the increase of the average wine temperature over time for all combinations. As expected, the temperature rises quicker for higher room temperatures and lower initial temperatures. The previously identified two heating periods primarily determine the temperature development. The initial rapid temperature change due to the intake of the glass' sensible heat is followed by a moderate, almost constant temperature  
Figure 14: Spatial analysis of convective and radiative heat fluxes. (**a**) Inner wall of glass: heat flux to wine integrated over \(y=\mathrm{const.}\) isolines. (**b**) Outer wall of the glass. Heat fluxes at \(t=600\,\mathrm{s}\) integrated over \(y=\mathrm{const.}\) isolines.  
Figure 13: Temporal analysis of convective and radiative heat fluxes. (**a**) Heat fluxes at the air–wine interface over time. (**b**) Heat fluxes at glass–wine and glass–air interfaces over time.  
increase driven by convection and radiation. The rapid warming occurs during the first 2 to 3 min for all conditions. The temperature change over the first minute is about 0.6 \({}^{\circ}\)C to 1.2 \({}^{\circ}\)C for 23 \({}^{\circ}\)C and 1.2 \({}^{\circ}\)C to 1.7 \({}^{\circ}\)C for 29 \({}^{\circ}\)C room temperature. The rate of change is about 0.1 \({}^{\circ}\)C/min to 0.2 \({}^{\circ}\)C/min at \(T_{\rm R}=23\) \({}^{\circ}\)C and 0.2 \({}^{\circ}\)C/min to 0.3 \({}^{\circ}\)C/min at \(T_{\rm R}=29\) \({}^{\circ}\)C after a few minutes.  
The following examples are potential practical conclusions drawn from Figure 15. On a summer day with \(T_{\rm R}=29\) \({}^{\circ}\)C, a white wine warms up from 8 \({}^{\circ}\)C to 11 \({}^{\circ}\)C in only 5 min. The wine is warmer than 12 \({}^{\circ}\)C after 10 min. Hence, it could be beneficial to reduce the storage temperature at a restaurant or bar to serve the white wine not too warm, considering the time of serving. The glasses could also be cooled in advance to reduce the initial heat transfer from the glass. At the same ambient temperature, red wine poured at 12 \({}^{\circ}\)C reaches 15 \({}^{\circ}\)C after only 8 min. Consequently, it could be desirable to keep red wine relatively cool rather than serving it too warm owing to storage at room temperature. Another scenario could be having a glass of red wine for a nice dinner at home at a room temperature of 23 \({}^{\circ}\)C: If the red wine was stored in a cellar or refrigerator at 12 \({}^{\circ}\)C, it warms up to 15 \({}^{\circ}\)C to 16 \({}^{\circ}\)C after 18 to 27 min. This period could be ideal for aerating the wine in the glass until it reaches optimal drinking temperature while finishing the dinner preparation.