How ceramics can help winemakers in tackling problems related to global warming

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Sparkling Wine Forum | Reims - June 2023

2. New materials for
barrels in a climate
change scenario Luca Risso
Research
Clayver srl, ITALY

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Some data about last 22 harvests in Champagne
Alcol
Harvest date
Acidity

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Huglin Index
Only if Tav.>10°
Winkler
Index
Winkler, A.J.; et al. (1974). General viticulture.
University of California Press. ISBN 978-0520025912.
Pierre Huglin: Biologie et écologie de la vigne.
Lavoisier (Edition Tec & Doc), Paris 1986, ISBN 2-
60103-019-4. S. 292 (371 S.).

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Huglin
Winkler

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Tm and TM and are two arbitrary temperatures defining the
limits of normal ripening temperatures, f.e. 10° and 30°. Ti is
a temperature for each hour of the day from 1/4 to 30/4
CWI= X+iY is a complex number with a
real part and an imaginary part. The first
takes into account what happens in normal
ripening days. The latter only what happens
when temperature are abnormal.
Complex Winkler Index

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Real Part
Imaginary Part

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● Increase the size of containers
● Limit the amount of oxygen given to wine
● Limit tannins others than the ones in the grapes
● Limit racking and other sources of extra oxygen
● Limit sulfur and other sources of reduction
● Limit contaminations (Hygiene)
● Change ampelographic base (if possible)
● New materials for wine containers
CURRENT TRENDS

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Der Winzer Betonei, Steinfass, Tonamphore
& Co. Vergleich zu herkömmlichen
Weinbehältern Ein Artikel von OSR Ing. Herbert
Schödl u.a. | 09.10.2017 - 00:10

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Pinot Noir, Champagne 24 months

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Parametres
Contenat
Moût fin FA + FML 4 mois élevage 7 mois élevage
Inox Fût Ogive
beton
Ogive
terre
cuite
Ogive
grès
Inox Fût Ogive
beton
Ogive
terre
cuite
Ogive
grès
Inox Fût Ogive
beton
Ogive
terre
cuite
Ogive
grès
TAP/TAV (% vol) 10,27 10,25 10,2 10,3 10,25 10,3 10,3 10,35 10,3 10,25 10,3 10,25 10,3 10,3 10,2 10,25
pH 3,04 3,19 3,21 3,24 3,3 3,2 3,19 3,21 3,23 3,3 3,2 3,18 3,21 3,23 3,3 3,19
Acidité totale (g/l) 7,95 5,05 5,25 4,75 4,55 5 4,95 5,05 4,65 4,4 4,9 4,8 5,1 4,55 4,3 4,8
SO2 libre (mg/l) 12 10 13 11 12 11 12 13 12 12 10 11 12 11 10
SO2 total (mg/l) 21 41 32 42 52 35 39 36 39 49 35 38 45 36 47 33
Acide tartrique
(g/l)
3,3 3,1 2,9 2,8 3,2 2,8 3 2,6 2,3 2,8
Acide malique (g/l) < 0,1 < 0,1 < 0,1 < 0,1 < 0,1 < 0,1 < 0,1 < 0,1 < 0,1 < 0,1
Acide lactique (g/l) 3,02 3,22 3,08 3,08 3,3 3,02 3,22 3,08 3,08 3,3
Acide acétique
(g/l)
0,27 0,32 0,23 0,22 0,24 0,33 0,42 0,28 0,26 0,3
Turbidité (ntu) 18,7 8,3 6,3 6,9 7,8 7,8

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Clayver is a ceramic container designed
specifically for winemaking, including
fermentation, conservation and ageing of the
product. It is the result of a long process of
research and experimentation

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https://tinyurl.com/bdfmyebc
“Characterization of the Oxygen Transmission
Rate of New‐Ancient Natural Materials for
Wine Maturation Containers”, Ignacio
Nevares and Maria del Alamo‐Sanza, Foods
2021, 10, 140

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● 5 mg/L.year for a
standard vat
● 13 mg/L.year for a O+
(high porosity) vat
Experiments on a 250L Clayver

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● Any acid or basic solutions in normal
concentrations up to 100 °C.
● Steam, paying attention to let the container
cool down afterwards naturally, without
forcing things.
● High pressure water jet cleaner.
● Enzymatic solutions.
Cleaning… Which solution to adopt?

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250L and 400L Clayver can be
rotated on their stand and turned
upside down for an easier cleansing
650L has a wide bottom
manhole to drain out
everything is scum, peels and
stems

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Mandatory: no lead nor cadmium can be present
(Regolamento CE 1935/2004 - Direttiva 84/500
attuata con D.M. 4/4/85 e Direttiva 2005/31/CE
attuata con D.M. 1/2/2007)
Other elements such as Al, Si, Fe, Ca, Ti, Na, K could
be allowed under certain concentrations, but they are
not welcome
Food grade certification

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THANK YOU!