While the use of amphorae in winemaking has gained popularity in recent years due to their historical significance and unique flavor profiles they can impart on the wine, there are several potential drawbacks and challenges that winemakers may face when utilizing these ancient vessels.
1. Porosity
Amphorae are typically made from clay, which is a porous material. This porosity can lead to several issues, including:
- Excessive evaporation: The porous nature of amphorae can cause wine to evaporate more quickly, leading to a loss of volume and potential changes in flavor.
- Oxygen exposure: The porosity of clay amphorae can also allow small amounts of oxygen to seep through, which can oxidize the wine and alter its flavor profile.
2. Fragility
Amphorae are delicate vessels that can be easily broken or damaged during handling, transportation, or storage. This fragility can pose challenges for winemakers, including:
- Increased risk of breakage: Amphorae are more fragile than traditional stainless steel or oak barrels, making them more susceptible to damage during production processes.
- Higher maintenance costs: The fragility of amphorae may require additional care and maintenance to prevent breakage, which can increase production costs for winemakers.
3. Size and Shape
Amphorae come in a variety of shapes and sizes, which can impact the winemaking process in several ways:
- Uneven aging: The shape and size of amphorae can lead to uneven aging of the wine, as different parts of the vessel may come into contact with the wine at different rates.
- Limited batch sizes: The size of amphorae may limit the batch sizes that winemakers can produce, which can be a challenge for larger wineries or vineyards.
4. Cleaning and Sanitation
Amphorae require specific cleaning and sanitation techniques to prevent contamination and off-flavors in the wine:
- Difficult to clean: The narrow neck and unique shape of amphorae can make them challenging to clean thoroughly, increasing the risk of bacterial growth and off-flavors in the wine.
- Susceptibility to microbes: The porous nature of clay amphorae can harbor microbes and bacteria, which can impact the flavor and quality of the wine if not properly sanitized.
5. Cost
Using amphorae in winemaking can be more expensive than traditional winemaking vessels, which can be a significant drawback for winemakers:
- Higher initial investment: Amphorae can be more costly to purchase than stainless steel or oak barrels, requiring winemakers to make a larger initial investment in equipment.
- Increased production costs: The fragility and maintenance requirements of amphorae can also lead to higher production costs, impacting the overall profitability of winemaking operations.