WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Interaction Between Armenian Clay-based Ceramic and Model Wine

Interaction Between Armenian Clay-based Ceramic and Model Wine

Abstract

Clay-based ceramic vessels (jars, pyhtoi, etc.) for wine fermentation and aging processes have been used in several cultures for millennia. This know-how still in practice in several countries of the Armenian highland is gaining worldwide in curiosity, popularity, and interest. Ceramic pots are famous among traditional winemakers for their benefits such as temperature regulation, natural cooling system, favorable oxygen exchange, and impact on pH, which are different from those of stainless steel, wood barrels, or concrete.

Despite a 5000-years-old history of the use of clay-ceramic vessels (amongst other in Armenia), there is only few scientific regard on the impact on wine quality. To approach this subject, it is necessary to recourse to many analytical techniques and we only report some results obtained by ICP-AES and proton NMR relaxometry on a model wine.

ICP-AES is used to identify the migration of elements from the ceramic to the model wine. The results of the elemental analysis of the model wine in contact with ceramics over time showed that a large number of elements were transferred from the ceramic to the model wine with different migration behaviors. The noticeable amount of migrating iron attracted attention.

NMR relaxometry is used to follow in situ, the migration of paramagnetic elements (like iron), reduction of iron, but also the consumption of dioxygen in the model wine in contact with the ceramic.

It is also shown that coated ceramic (e.g .with bee wax; a traditional Armenian method) can drastically limit chemical exchange.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Syuzanna Esoyan, Philippe R. Bodart, Camille Loupiac, Thomas Karbowiak, Régis D. Gougeon, Bernhard Michalke, Nelli Hovhannisyan, Philippe Schmitt-Kopplin

Presenting author

Syuzanna Esoyan  – University of Burgundy

Université Bourgogne Franche-Comté, Université Bourgogne Franche-Comté, Thomas Karbowiak, Université Bourgogne Franche-Comté, Université Bourgogne Franche-Comté, Helmholtz Zentrum München, Helmholtz Zentrum München, E. & J. Gallo Winery

Contact the author

Keywords

Ceramic, Model wine, bee wax, ICP-AES, NMR relaxometry

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Aptitude du cépage Chenin à l’élaboration de vins liquoreux en relation avec certaines unités terroirs de base de A.O.C. Coteaux du Layon

Massif and the first sedimentary formations of the western aureole of the Paris Basin. If it is found all over the world (California, Israel, South Africa), it is in this region that it best asserts its identity. It is one of the most interesting grape varieties due to the variety and complexity of the wines it can produce. It can give very dry or very sweet, still or sparkling wines, fresh when young and sublime when ageing, expressing the characteristics of each vintage as much as those of the terroir. The Chenin is a faithful witness of its geographical, geological, pedological and climatic environment; he is the foil of the land. It has strong aptitudes for the production of sweet wines conditioned by overripe grapes often botrytised in the AOC Coteaux du Layon.Massif and the first sedimentary formations of the western aureole of the Paris Basin. If it is found all over the world (California, Israel, South Africa), it is in this region that it best asserts its identity. It is one of the most interesting grape varieties due to the variety and complexity of the wines it can produce. It can give very dry or very sweet, still or sparkling wines, fresh when young and sublime when ageing, expressing the characteristics of each vintage as much as those of the terroir. The Chenin is a faithful witness of its geographical, geological, pedological and climatic environment; he is the foil of the land. It has strong aptitudes for the production of sweet wines conditioned by overripe grapes often botrytised in the AOC Coteaux du Layon.

Read More

Within-vineyard variability in grape composition at the estate scale can be assessed through machine-learning modeling of plant water status in space and time. A case study from the hills of Adelaida District AVA, Paso Robles, CA, USA

Aim: Through machine-learning modelling of plant water status from environmental characteristics, this work aims to develop a model able to predict grape phenolic composition in space and time to guide selective harvest decisions at the estate scale.

Read More

The importance of soil and geology in tasting terroir; a case history from the Willamette valley, Oregon

Wines differ from each other based on seven different factors: the type of grape; the bedrock geology and resulting soils; the climate; the soil hydrology; physiography of the site; the winemaker and the vineyard management techniques. The first five of these factors make up what the French call terroir, “the taste of the place”.

Read More

Effect of two contrasting soils on grape and wine sensory characteristics in Shiraz

Aims: Berry composition and wine sensory characteristics reflect the origin of grape production and seasonal climatic conditions. The aim of this study was to compare berry and wine sensory characteristics from two contrasting soil types where the vineyard climate, geography, topography, vine and management factors were not different.

Read More

A multidisciplinary approach to assess the impact of future drought scenarios on vineyard ecosystems

Drought events can strongly affect grapevine and berry physiology and subsequent wine quality, as widely demonstrated in controlled experiments.

Read More