Amphorae contribute to the development of secondary and tertiary aromas in wine through their unique characteristics and properties. Let’s delve into how these ancient vessels play a crucial role in shaping the aromatic profile of wines.
Porosity and oxygen exchange
Amphorae are made of porous materials such as clay, which allows for a gentle exchange of oxygen between the wine and the outside environment. This controlled oxygenation can positively influence the development of secondary and tertiary aromas in wine.
- The slow ingress of oxygen through the pores of the amphorae can facilitate the oxidation of certain compounds in the wine, leading to the formation of new aromatic compounds.
- These oxidative reactions can contribute to the development of tertiary aromas, such as nutty or caramel notes, that add complexity to the wine.
Micro-oxygenation
Amphorae also promote micro-oxygenation, a process where minimal amounts of oxygen are introduced to the wine over time. This controlled exposure to oxygen can aid in the development of secondary aromas in wine.
- Micro-oxygenation can soften harsh tannins and enhance the integration of flavors, resulting in a more harmonious aromatic profile.
- Secondary aromas, such as floral or herbal notes, can emerge as a result of the interaction between the wine and oxygen within the amphorae.
Neutral vessel
Amphorae are known for their neutral nature, meaning they do not impart strong flavors or aromas to the wine like other types of vessels such as oak barrels. This neutrality allows the true characteristics of the wine to shine through, enhancing the expression of both primary and secondary aromas.
- Without the influence of dominant flavors from the vessel, the secondary and tertiary aromas present in the wine can be more pronounced and distinctive.
- Amphorae provide a pure environment for the wine to evolve, allowing the development of complex aromas without interference from external factors.
Temperature control
Amphorae have excellent thermal properties, helping to regulate the temperature of the wine during fermentation and aging. This temperature control can impact the production of secondary and tertiary aromas in wine.
- Stable temperatures within the amphorae can promote the gradual release of aromatic compounds from the wine, enhancing the development of secondary aromas over time.
- Temperature fluctuations can influence the evolution of aromas in wine, with controlled conditions in amphorae supporting the formation of complex tertiary aromas.