TAVA amphorae with controlled oxygen permeability: the importance of processing techniques

Fabrizio Minute, GiottoConsulting Srl

Amphorae used for wine production are playing an increasingly important role in wineries around the world for the production of high-quality wines, even in regions traditionally associated with the use of wood during the aging process. The main reason for this is the desire of many producers to enhance the distinctive characteristics of their wines through the use of oxygen-permeable wine vessels characterized by greater aromatic neutrality, seeking fruity notes at the expense of the characteristic “boisé” scents associated with the use of wood.

Despite the ancient origins of these wine vessels, scientific literature on the oxygen permeability of amphorae is still limited. For this reason, experiments have been carried out in recent years to study the oxygen permeability of TAVA amphorae, seeking to gain an in-depth understanding of how the manufacturing technique influences porosity and, therefore, oxygen permeability.

The results obtained show that the raw materials used and the temperature gradient applied during firing have a very marked effect on the porosity of ceramic materials and therefore on their oxygen permeability (as well as on their chemical inertia characteristics), with OTR (Oxygen Transmission Rate) values ranging from a minimum of 0.6 mg/L∙year to a maximum of 91.05 mg/L∙year (under the experimental conditions adopted).

Knowing the oxygen permeability values is therefore essential for making an informed choice of the most suitable amphora for the desired winemaking objectives and avoiding undesirable changes in the wines during storage/aging.

Comparative tests between winemaking in TAVA amphorae and steel tanks

Prof. Simone Vincenzi, University of Padua, DAFNAE Department

The use of amphorae in winemaking is a technique that dates back to ancient times, but was later abandoned and replaced by the use of more resistant and easier to sanitize materials. Recently, this technique has been rediscovered and is becoming increasingly popular in the wine world, but there are not many studies that have analyzed in detail and from a chemical point of view the effect of this type of wine vessel. The material used for the fermentation and maturation of wine certainly has an impact on the composition of the wine, considering both the possible transfer of minerals from the material and the different porosity that can in turn affect the micro-oxygenation of the product.

In this experiment conducted in the 2022 vintage, two grape varieties were used, one white and one black, specifically Chardonnay and Merlot. The grapes were vinified in parallel, using exactly the same procedures, both in 320-liter amphorae and in 300-liter steel vats.

The vinification process was monitored throughout the fermentation and maceration period (2 months) by means of both quantitative (Folin Ciocalteau) and qualitative (Easy ox, HPLC) polyphenol analysis. The grapes were then pressed and the wines bottled, before being monitored by means of sensory analysis for at least one year.

The analyses carried out confirmed that, even during fermentation and maceration, the container affects certain chemical parameters of the wine as well as some organoleptic aspects, in particular astringency. The use of TAVA amphorae also demonstrated that no mineral substances are transferred to the wine.