terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Ceramic imprint in wine: influence of hydraulic ratio on ceramic dissolution and wine pH in amphorae systems

Ceramic imprint in wine: influence of hydraulic ratio on ceramic dissolution and wine pH in amphorae systems

Abstract

This interaction is primarily due to an acidic attack on the ceramic by the wine. It results in (1) the dissolution of the ceramic into the wine and the release of a wide variety of elements; and (2) an increase of the wine ph. The extent of these effects depends on the mineralogical and chemical composition of the ceramic, as well as the hydraulic ratio of the ceramic-wine system (the term hydraulic ratio (ρ) defines here the volume of wine over the surface area of the ceramic in contact with the wine). Drawing upon an avrami law describing the dissolution kinetics of the ceramic, we propose and discuss an approach to model the evolution of wine ph as a function of time and ρ ratio. This analysis promises valuable insights into understanding and potentially predicting the dynamic ph changes within the wine as it interacts with ceramic materials over time.

Керамический отпечаток в вине: влияние гидравлического коэффициента на растворение керамики и рн вина в амфорных системах

Это взаимодействие в первую очередь связано с кислотным воздействием вина на керамику. Это приводит к (1) растворению керамики в вине и высвобождению широкого спектра элементов; (2) повышению ph вина. Степень этих эффектов зависит от минералогического и химического состава керамики, а также от гидравлического соотношения системы керамика-вино (термин гидравлическое соотношение (ρ) определяет объем вина по отношению к площади поверхности керамики, находящейся в контакте с вином). Опираясь на закон аврами, описывающий кинетику растворения керамики, мы предлагаем и обсуждаем подход к моделированию эволюции ph вина в зависимости от времени и соотношения ρ. Этот анализ дает ценные сведения для понимания и возможного прогнозирования динамических изменений ph в вине при взаимодействии с керамическими материалами с течением времени.

Empreinte de la céramique dans le vin : influence du rapport hydraulique sur la dissolution de la céramique et le pH du vin dans les systèmes d’amphores

Cette interaction est principalement due à une attaque acide du vin sur la céramique. Elle entraîne (1) la dissolution de la céramique dans le vin et la libération d’une grande variété d’éléments ; (2) une augmentation du ph du vin. L’ampleur de ces effets dépend de la composition minéralogique et chimique de la céramique, ainsi que du rapport hydraulique du système céramique-vin (le terme rapport hydraulique (ρ) définit ici le volume de vin sur la surface de la céramique en contact avec le vin). En s’appuyant sur une loi d’avrami décrivant la cinétique de dissolution de la céramique, nous proposons et discutons une approche permettant de modéliser l’évolution du ph du vin en fonction du temps et du rapport ρ. Cette analyse offre des perspectives intéressantes pour comprendre et éventuellement prédire les changements dynamiques du ph dans le vin lorsqu’il interagit avec les matériaux céramiques au fil du temps.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Syuzanna Esoyan¹, Régis D. Gougeon², Philippe R. Bodart²

¹ Yerevan State University, Yerevan, Armenia
² Université Bourgogne Franche-Comté, Dijon, France

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Raman spectroscopy as a rapid method to assess grape polyphenolic maturation and wine malolactic fermentation on site

Wineries can increase their economic and environmental sustainability by optimizing the winemaking procedures, from harvest to wine maturation and conservation. Based on analytical data of the chemical composition and wine sensory evaluation, the enologist makes his own decision regarding the enological interventions at the harvest date selection, winemaking and post-winemaking.

Longevity and moderate wine consumption – can guidelines provide practical advice?

Conflicting messages about the consumption of alcoholic beverages – including wine – continue to dominate the media, causing increasing uncertainty among consumers and health professionals.

Water recharge before budbreak and/or deficit irrigation during summer: agronomic effects on cv. Tempranillo in the D.O. Ribera del Duero

The availability of water in the soil and the water status of the vineyard are proving to be determining factors for crop management in the current context of climatic variation

Vitiforestry as innovative heritage. Adaptive conservation of historical wine-growing landscapes as response to XXI century’s challenges.

Traditional agricultural and agro-pastoral systems (prior to industrial revolution) often have the characteristic of being multiple systems, in which multiple crops are hosted simultaneously on the same plot. currently research suggests to study more in depth the potential of multiple agricultural systems in order to detect those characteristics of multiple agrarian systems that could allow modern viticulture to adapt to the challenges posed by climate change: rising temperatures with impacts on the phenological cycle of the vine, resurgence of plant deseases, extreme soil washout phenomena and hail storms, among others.

Evolution of oak barrels C-glucosidic ellagitannins

During oak wood contact, wine undergoes important modifications that modulate its organoleptic quality and complexity, including its aroma, structure, astringency, bitterness and color. Vescalagin and castalagin are the two main C-glucosidic ellagitannins found in oak wood used for wine aging wood but lyxose/xylose derivatives (grandinin and roburin e) and dimeric forms (roburins a,b, c and d) are also present. The presence of several hydroxyl groups in the ortho-positions at the periphery of the structure of the ellagitannin isomers allows these molecules to undergo oxidation or condensation reactions with other compounds.