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…

Use of cyclodextrins to improve grape must fermentability thanks to their sequestering effect on medium-chain fatty acids

Cyclodextrins are complex cyclic oligosaccharides of glucose units. They are produced from the breakdown of starch by the enzymatic reaction of glucosyltransferase. The result is a ring-shaped molecule with a cavity with a hydrophilic outer part and a hydrophobic inner part. As a consequence of this cavity, cyclodextrin is able to form complexes with non-polar organic molecules [1,2].

Is complex nutrition more advantageous than mineral nitrogen for the fermentative capacities of S. cerevisiae?

During alcoholic fermentation, nitrogen is an essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (yan) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species which may lead to economic losses. However, correcting this nitrogen deficiency is sometimes not enough to restore proper fermentation performance. This suggests the existence of other nutritional shortages.

Evaluation of Acıkara (Vitis vinifera L.) native grape variety of anatolia for red wine production potential

The acıkara grape variety, a nearly forgotten native black variety in Anatolia/Turkey, has recently gained interest in its potential for producing high-quality wine from producers and consumers. The potential of producing high-quality red wine from the Acıkara grape variety (vitis vinifera), which is cultivated on the elmalı/antalya in the highland (1100 m altitude) of western mediterranean region, was investigated, and the suitability of the wine’s characteristics associated with high-quality red wine was determined.

Reduce sulfur dioxide addition using a natural polymer chitosan phytate

Most oxidation reactions in wine require iron as a catalyst. The iron content of wine has decreased greatly in recent decades due to the use of low or no release cellar materials; however, in some cases it is still necessary to adopt winemaking practices to remove excess iron from wine, prevent its oxidation, and be able to reduce the addition of sulfur dioxide and other antioxidants.

Rapid quantification of higher alcohols in wine, port wine and brandy by HS-GC-FID

In response to the growing demand for rapid, precise, and efficient methods of quantifying volatile compounds in alcoholic beverages, this study presents a novel approach for the determination of higher alcohols in wine, port wine, and brandy.