Interaction between Armenian clay-based ceramics and model wine during storage
Syuzanna Esoyan,
Camille Loupiac,
Nelli Hovhannisyan,
Régis Gougeon,
Thomas Karbowiak,
Bernhard Michalke,
Philippe Schmitt-Kopplin,
Claude Fontaine,
Sabine Valange,
Philippe Bodart
Affiliations
Syuzanna Esoyan
Université Bourgogne Franche-Comté, Institute Agro Dijon, UMR PAM A02.102, 1 Esplanade Erasme, 21000, Dijon - Yerevan State University, Institute of Biology, 1 Alex Manoogian Str., 0025, Yerevan
Camille Loupiac
Université Bourgogne Franche-Comté, Institute Agro Dijon, UMR PAM A02.102, 1 Esplanade Erasme, 21000, Dijon
Nelli Hovhannisyan
Yerevan State University, Institute of Biology, 1 Alex Manoogian Str., 0025, Yerevan
Régis Gougeon
Institut Universitaire de la Vigne et du Vin, UMR PAM A02.102, Université Bourgogne Franche-Comté, Esplanade Erasme, 21000, Dijon
Thomas Karbowiak
Université Bourgogne Franche-Comté, Institute Agro Dijon, UMR PAM A02.102, 1 Esplanade Erasme, 21000, Dijon
Bernhard Michalke
Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstädter Landstraße 1, 85764, Neuherberg
Philippe Schmitt-Kopplin
Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstädter Landstraße 1, 85764, Neuherberg - Technische Universität München, Analytical Food Chemistry, Alte Akademie 10, 85354, Freising-Weihenstephan
Claude Fontaine
Institut de Chimie des Milieux et Matériaux de Poitiers (IC2MP), Université de Poitiers, CNRS, UMR 7285, ENSI Poitiers, B1, 1 rue Marcel Doré, 86073 Poitiers Cedex 9
Sabine Valange
Institut de Chimie des Milieux et Matériaux de Poitiers (IC2MP), Université de Poitiers, CNRS, UMR 7285, ENSI Poitiers, B1, 1 rue Marcel Doré, 86073 Poitiers Cedex 9
Philippe Bodart
Université Bourgogne Franche-Comté, Institute Agro Dijon, UMR PAM A02.102, 1 Esplanade Erasme, 21000, Dijon
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.
