Micro-oxydation of wine in a ceramic vessel with CNT

Abstract

Wine aging is typically performed using oak barrels. The porosity of the oak wood allows oxygen, which is one of the most important factors in the maturation and ageing of wines, to enter into the barrel in a controlled manner. Even though this is an established method, in has two major drawbacks a) the limited life of the barrels (they can be used up to three times) and b) alcohol evaporation during the ageing process. Our study was inspired by the ancient times when wine was stored in ceramic containers called amphorae. In the present study, ceramic vessels were made of porcelain and investigated as new containers for wine ageing. To create conditions for micro-oxygenation (MOX), the porosity of the porcelain ceramic vessels was modified by adding carbon nanotubes (CNTs) at different concentrations (0.1 to 0.3%). Red wine was stored inside the CNT/ceramic vessels and its total phenols, pH and weight was measured at a period of 5 months. The results showed that there is a potential for creating ageing conditions in porcelain ceramic vessels, as a controlled decrease in total phenols in wine was observed. Specifically, the vessels with a CNTs content of 0.1% showed the least reduction in total phenols, while the vessels with a CNTs content of 0.3% showed the greatest reduction in total phenols. Another advantage is the minimal wine volume reduction observed (0.8–1.8% compared to oak barrels 3–5%).