Interaction between Armenian clay-based ceramics and model wine during storage

IF 2.2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

OENO One Pub Date : 2023-05-04 DOI:10.20870/oeno-one.2023.57.2.7243

S. Esoyan, C. Loupiac, N. Hovhannisyan, R. Gougeon, T. Karbowiak, B. Michalke, P. Schmitt‐Kopplin, C. Fontaine, S. Valange, P. Bodart

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引用次数: 1

Abstract

Wine made or stored in clayware ceramic pots attracts the attention of consumers, but this practice is less studied than when classic stainless steel tanks or wood barrels are used. It is known that wine can be influenced by the container in which it is aged. To analyse the influence of ceramics on the chemical composition of wine, Armenian clay-based ceramic tablets were immersed in model wine and aged from 1 hour up to 16 months at 25 °C in darkness. The concentrations of 26 elements (namely: Al, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sr, Ti, V, W and Zn) in 19 samples were determined by ICP-AES analysis. Proton time domain NMR relaxometry was used to characterise the iron redox processes that occurred in the model wine in contact with a ceramic. A fast increase in the pH of the model wine in contact with the bare ceramic tablet (from 2.35 to 5) was recorded in 4 days. The coating of the ceramic tablets with beeswax showed a significant effect on the interaction between the model wine and the ceramic.

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亚美尼亚粘土陶瓷与模型酒在储存过程中的相互作用

在陶罐中酿造或储存的葡萄酒吸引了消费者的注意，但与使用经典的不锈钢罐或木桶相比，对这种做法的研究较少。众所周知，葡萄酒会受到陈酿容器的影响。为了分析陶瓷对葡萄酒化学成分的影响，将亚美尼亚粘土陶瓷片浸泡在模型酒中，在25°C的黑暗中陈化1小时至16个月。采用ICP-AES法测定了19个样品中Al、B、Ba、Be、Ca、Cd、Co、Cr、Cu、Fe、Hg、K、Li、Mg、Mn、Mo、Na、Ni、P、Pb、S、Sr、Ti、V、W、Zn 26种元素的浓度。质子时域核磁共振弛豫法被用来表征铁氧化还原过程，发生在与陶瓷接触的模型酒。模型酒与裸陶瓷片接触的pH值在4天内迅速上升(从2.35上升到5)。陶瓷片的蜂蜡涂层对模型酒与陶瓷的相互作用有显著影响。

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来源期刊

OENO One Agricultural and Biological Sciences-Food Science

CiteScore

4.40

自引率

13.80%

发文量

审稿时长

13 weeks

期刊介绍： OENO One is a peer-reviewed journal that publishes original research, reviews, mini-reviews, short communications, perspectives and spotlights in the areas of viticulture, grapevine physiology, genomics and genetics, oenology, winemaking technology and processes, wine chemistry and quality, analytical chemistry, microbiology, sensory and consumer sciences, safety and health. OENO One belongs to the International Viticulture and Enology Society - IVES, an academic association dedicated to viticulture and enology.