Aging in amphorae with different porosity for sustainable production of Nero d’Avola wine

Abstract

In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style. Made from clay or other ceramic materials, amphorae can offer an alternative to traditional wood containers or stainless-steel tanks, particularly for the wine aging. Thanks to their porosity, these clay vessels allow for natural micro-oxygenation without releasing secondary aromatic and non-aromatic compounds, as would occur with wood. This feature makes them particularly attractive for enhancing the varietal expression of wines while preserving a high degree of aromatic purity.

This study aims to evaluate and promote innovative and sustainable winemaking practices for Nero d’Avola production by exploring the effects of aging in amphorae with different porosity levels.

Nero d’Avola wines (vintage 2024, Sicily, Italy) from three different wineries were collected after the malolactic transformation. Each wine was aged in amphorae having three distinct porosity levels coded as medium (M), low (L), and very low (VL). Control wines (CT) were kept in stainless-steel tank. The wines were analysed for their general chemical composition, phenolic content, procyanidins, tannins and colour intensity. The sensory analysis was carried out.

The comparison between wines aged in amphorae and CT samples revealed differences. Most of the general chemical parameters resulted stable up to 3-months aging. A slight increase of titratable acidity was found for two wines aged in amphorae, while a slight decrease of glycerol was observed in wines aged in VL amphorae. Acetic acid tended to rise, especially in wines aged in M amphorae. Flavonoid and anthocyanin concentrations generally increased in two of the wines considered in this study. In particular, the anthocyanin content increased up to about 30% in wines aged in M amphorae. The sensory analysis highlighted the influence of amphora aging on the aromatic and flavour profiles, with clear distinctions among the wines. Control wines got the highest scores for red and jammy fruit aromas, but they received lower ratings for complexity. Wines aged in M amphorae were rated highest for persistence, typicity, and overall liking. L amphorae produced wines with well-balanced profile with strong floral and spicy notes. Wines aged in VL amphorae enhanced fruity notes, but exhibited slightly lower scores for floral and spicy attributes.

These findings reinforce the potential of amphorae as a valuable oenological tool for wine differentiation. Their impact on wine character can be significantly affected by the porosity of clay as well as the wine characteristics, offering a possible winemaking chance for wine production. The investigation is still running to clarify the evolution of Nero d’Avola wines during aging in amphorae.

Funding

InnoNDA project is funded by Regione Sicilia, PROGRAMMA DI SVILUPPO RURALE SICILIA 2014-2022, SOTTOMISURA 16.1 “Sostegno per la costituzione e la gestione dei gruppi operativi del PEI in materia di produttività e sostenibilità dell’agricoltura”.