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…

Application de l’Analyse du Cycle de Vie (ACV) à un domaine viticole

Since 1980, Château de l’Éclair has belonged to SICAREX Beaujolais and has been involved in experimentation for the Beaujolais vineyards. However, it is a commercial estate with profitability and quality constraints, which means that it has to meet the growing environmental expectations of consumers. Given the number of practices claimed to be environment-friendly, it is sometimes difficult to prioritize actions.

Towards a European data basis based of advanced multi-isotopic signatures and artificial intelligence: the wine in blue project

Major and trace elements are essential for the development of grapes used for the wine. They are primarily originating from the soil. Some elements are also seldomly added during the wine making process. Therefore, the largest spectrum of major, trace and ultra-trace elements in the final wine product is a good signature of its geographical origin. In the frame of the European tracewindu, we have developed a very original multi-isotopic dilution method using triple quadrupole icp/ms.

Enhancing grape traceability from grower to consumer through GS1 Standards: A case study of the Australian table grape industry

The traceability of agricultural products, including grapes, is essential for ensuring food safety, quality control, and supply chain transparency. This paper investigates the implementation of GS1 standards in enhancing the traceability of grapes from grower to consumer.

Consumer acceptance of sweet wines produced by stopping fermentation with octanoic and decanoic acids

The use of medium chain fatty acids for arresting the fermentation and producing sweet wines was investigated at industrial level. Doses of 10 mg/l of octanoic or decanoic acid and a combination of 5+5 mg/l octanoic and decanoic acid were used to produce sweet wines of tamaioasa romanească variety in volumes of 3000 l.

Assessment of antimicrobial effect of chitosan extracted from different sources against unwanted wine microorganisms

During wine production process high attention to the microbiological control from fermentation of the grape must to bottling is necessary. In fact, control of the indigenous microflora of the grape ensures correct fermentation activity of the inoculated starter, while control of the microorganisms in the finished wine is essential to prevent wine spoilage and to ensure the dominance of the desired bacteria when malolactic fermentation is required (Mas and Portillo, 2022).