The Research Contract between Artenova and the University of Florence to study the chemical relationship between terracotta and wine
2016/03/01 aging wine / artenova / fermentation / Florence / impruneta / international Convention / physical-chemical level / sensory parameters / terracotta and wine / terracotta vessels / Tuscany / University of Florence / wine / wine aged
As a company, who for some time now has invested considerably in innovation, we from Artenova feel the need to deepen our understanding of the physical and chemical reactions that occur between wine and terracotta. “This is why we have signed a two-year research contract with the Department of Chemistry of the University of Florence – says Leonardo Parisi, owner of Artenova –in order to understand how the characteristics of the clay can affect the quality of wine aged in an amphora“. This is the first survey of its kind between a terracotta workshop – in this case Artenova, leader in Italy in the production of wine jars with the technical assistance of Francesco Bartoletti and Sergio Bettini – and the researchers of the Department of Chemistry coordinated by Professor Luciano Lepri – Because even though amphora wine is becoming quite a well-known phenomenon and the Tuscan wine scene is now one of the leaders in the revival of this ancient practice, still little is known about what exactly happens at a physical-chemical level between wine and terracotta
The first results could already be presented this year on the 19th -20th November, during “Terracotta and Wine 2016“, the second edition of the International Convention promoted by Artenova, which meets every two years to bring together in Impruneta producers of wine in amphora from all over the world.
The fermentation and aging of wine in terracotta vessels can give the product unique qualities. The processing, and more generally the entire phase of production of the jars, as well as their size and their porosity, can influence the various phases of maturation of the wine. As the craftsmanship of the jars is a difficult process to standardize, it is important to try to understand how certain characteristics such as permeability, porosity and even the shape of a wine jar can affect the quality of the wine inside.
The processes of fermentation, maturation and preservation have a critical influence on the chemical, physical and sensory parameters characterizing the wine and are strictly dependent on the type of vessel in which these processes take place.
In particular, the research aims to characterize the wine by the determination of chemical and physical-chemical macro-parameters (total acidity, pH, alcohol content, sugar), and analysis of specific volatile compounds, which give aroma to the wine. “For this purpose – according to Professor Luciano Lepri – we will compare white and red wines from the same vineyard, which will be produced contemporaneously both in terracotta jars and steel containers. The study will also determine the chemical composition of the clay used for the production of the jars and we will examine the variations in the porosity of the same before and after the wine making process “.
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Read the press release here: ENG – PRESS RELEASE 2