PCA Analysis, SO\u2082 Management
\nand Color Evolution 12 Months of Data<\/h1>\n<\/div>![](\"https:\/\/www.clayver.it\/wp2016\/wp-content\/uploads\/2026\/05\/Marseille-2024-Pro-Db-59-45-2.png\" "\\"Clayver\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div>Micro-oxygenation is often associated with porosity or sensory tasting. But how can the real impact of a vessel on wine evolution be measured concretely? This comparative study conducted by the University of Verona provides an analytical answer to this question and highlights the following key indicators: <\/span><\/p>\n\u2022 Electrochemical profile (PCA)
\n\u2022 SO\u2082 management
\n\u2022 Color evolution (\u0394E)<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>The WineSens Study: Comparison of 9 Vessels<\/span><\/h2>\n<\/div>![](\"https:\/\/www.clayver.it\/wp2016\/wp-content\/uploads\/2026\/05\/70040.png\" "\\"Progetto-WineSens-Universit\u00e0-di-Verona\\"")
<\/span><\/div><\/div>The WineSens project <\/strong>by the University of Verona Italy<\/strong> (IRIS Project 3243, Department of Biotechnology), led by Professor Maurizio Ugliano<\/strong> in partnership with Farina Wines Valpolicella, aims to monitor in real time the evolution of the same red wine across 9 different vessels, including a 450L Clayver ceramic tank, using advanced analytical sensor systems.
\n<\/span><\/p>\n\u2022 The wine used was an IGT Rosso Verona, made from Corvina, Corvinone, and Rondinella grapes, vintage 2020, with the following initial parameters: pH 3.49; total polyphenols 1,017 mg\/L at T0.
\n\u2022 Six sampling points were carried out over a 12-month period (T0: June 2021 to T6: April 2022).<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/www.clayver.it\/wp2016\/wp-content\/uploads\/2026\/09\/volume-clayver.png\" "\\"volume")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div>An Electrochemical Signature of Aging<\/span><\/h2>\n One of the key findings of this study lies in the wine\u2019s electrochemical analysis, performed at each sampling point using a Palmsense PS3 potentiostat and NomaSense electrodes.
\nUnlike an isolated parameter, this method measures the overall fingerprint of oxidizable compounds<\/strong>, providing a direct reading of the wine\u2019s true redox state throughout aging.
\nPCA analysis of data from T4 to T6 reveals a clear separation between vessels according to their oxidative dynamics. Axis F1 alone explains 80.31% of the total data variance, ranking the vessels from the most oxidative (left side) to the least oxidative (right side):
\n<\/span><\/p>\nBarrels \u2192 Clayver \u2192 Concrete \u2192 Stainless Steel<\/strong>
\n<\/span><\/p>\nWithout prior integration of permeability or OTR data, the analysis spontaneously reconstructs this same organization.<\/span><\/p>\n<\/div><\/div><\/div><\/div>![](\"https:\/\/www.clayver.it\/wp2016\/wp-content\/uploads\/2026\/05\/Capture-decran-2026-05-04-a-10.50.16.png\" "\\"Analisi-elettrochimica-vino\\"")
<\/span><\/div><\/div>\u00a0 Figure 1. Principal component analysis (PCA) derived from the electrochemical data from the samples<\/em><\/p>\n<\/div><\/div><\/div>Clayver positions itself within a distinctive zone of balance<\/strong>, enabling controlled evolution without excessive oxidative drift.
\nSensory confirmation: during the technical tasting conducted at Farina Wines winery, wines aged in stainless steel and concrete were described with reductive characteristics. By contrast, the wine aged in the Clayver ceramic vessel showed no such attributes, providing direct sensory confirmation<\/strong>, both on the nose and palate, of oxygen contribution.
\n<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Free SO\u2082: Oxidative Dynamics in Practice<\/span><\/h2>\nFree SO\u2082 is gradually consumed throughout the aging process<\/strong>, particularly through oxidation reactions. Monitoring its evolution therefore provides a practical indicator of the wine\u2019s actual oxidative dynamics.
\nAt T6, the most relevant observation point, as it is sufficiently removed from the metabisulfite addition carried out between T4 and T5, the differences between vessels become especially clear.
\nThe results show a trend consistent with the electrochemical observations: the least permeable vessels retain higher levels of free SO\u2082, while more open vessels display a more pronounced consumption.
\nClayver stands out within a distinctive intermediate zone<\/strong>.
\nThe ceramic vessel supports the wine\u2019s evolution while maintaining a controlled analytical trajectory. This balance also has a visible impact on the wine\u2019s visual profile, measured here through colorimetric analysis. <\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/www.clayver.it\/wp2016\/wp-content\/uploads\/2026\/09\/free-so2-clayver-table.png\" "\\"free")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Wine Stability, Visible Even in Color<\/span><\/h2>\n\u0394E<\/strong> measures the perceptible color difference between each wine and the reference wine. A \u0394E above 2.70 is generally considered visible to the naked eye.
\nWith a \u0394E of 1.81, Clayver shows one of the lowest deviations among the vessels studied, maintaining a colorimetric profile particularly close to the original wine.
\nThis result confirms the previous findings: an active yet controlled analytical evolution, allowing the wine to develop without excessive oxidative drift<\/strong>. <\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/www.clayver.it\/wp2016\/wp-content\/uploads\/2026\/09\/samples-clayver-table.png\" "\\"samples")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>A strong analytical consistency confirming Clayver\u2019s ability to support wine evolution with precision<\/span><\/h2>\nPolyphenols<\/strong>, tannins<\/strong>, and anthocyanins<\/strong> were also monitored throughout the aging process, providing complementary insight into the evolution of the phenolic matrix.
\nIn the Clayver vessel, the data confirm a progressive maturation consistent with the other analytical indicators: moderate redox activity, controlled SO\u2082 consumption, and low colorimetric drift.
\n<\/span><\/p>\nThe vessels are designed with stable, controlled microporosity, enabling subtle oxygen transfer while preserving acidity, pH balance, and the wine\u2019s aromatic potential.
\nBy slightly increasing or decreasing the firing temperature (by a few degrees), Clayver can provide two distinct levels of microporosity<\/strong> within each vessel<\/strong><\/u><\/a>.<\/span><\/p>\n<\/div><\/div><\/div>
<\/span><\/div>Micro-oxygenation is often associated with porosity or sensory tasting. But how can the real impact of a vessel on wine evolution be measured concretely? This comparative study conducted by the University of Verona provides an analytical answer to this question and highlights the following key indicators: <\/span><\/p>\n \u2022 Electrochemical profile (PCA) The WineSens project <\/strong>by the University of Verona Italy<\/strong> (IRIS Project 3243, Department of Biotechnology), led by Professor Maurizio Ugliano<\/strong> in partnership with Farina Wines Valpolicella, aims to monitor in real time the evolution of the same red wine across 9 different vessels, including a 450L Clayver ceramic tank, using advanced analytical sensor systems. \u2022 The wine used was an IGT Rosso Verona, made from Corvina, Corvinone, and Rondinella grapes, vintage 2020, with the following initial parameters: pH 3.49; total polyphenols 1,017 mg\/L at T0. One of the key findings of this study lies in the wine\u2019s electrochemical analysis, performed at each sampling point using a Palmsense PS3 potentiostat and NomaSense electrodes. Barrels \u2192 Clayver \u2192 Concrete \u2192 Stainless Steel<\/strong> Without prior integration of permeability or OTR data, the analysis spontaneously reconstructs this same organization.<\/span><\/p>\n<\/div> \u00a0 Figure 1. Principal component analysis (PCA) derived from the electrochemical data from the samples<\/em><\/p>\n<\/div><\/div><\/div> Clayver positions itself within a distinctive zone of balance<\/strong>, enabling controlled evolution without excessive oxidative drift. Free SO\u2082 is gradually consumed throughout the aging process<\/strong>, particularly through oxidation reactions. Monitoring its evolution therefore provides a practical indicator of the wine\u2019s actual oxidative dynamics. \u0394E<\/strong> measures the perceptible color difference between each wine and the reference wine. A \u0394E above 2.70 is generally considered visible to the naked eye. Polyphenols<\/strong>, tannins<\/strong>, and anthocyanins<\/strong> were also monitored throughout the aging process, providing complementary insight into the evolution of the phenolic matrix. The vessels are designed with stable, controlled microporosity, enabling subtle oxygen transfer while preserving acidity, pH balance, and the wine\u2019s aromatic potential.
\n\u2022 SO\u2082 management
\n\u2022 Color evolution (\u0394E)<\/span><\/p>\n<\/div><\/div><\/div>The WineSens Study: Comparison of 9 Vessels<\/span><\/h2>\n<\/div>
<\/span><\/div>
\n<\/span><\/p>\n
\n\u2022 Six sampling points were carried out over a 12-month period (T0: June 2021 to T6: April 2022).<\/span><\/p>\n<\/div><\/span><\/div>An Electrochemical Signature of Aging<\/span><\/h2>\n
\nUnlike an isolated parameter, this method measures the overall fingerprint of oxidizable compounds<\/strong>, providing a direct reading of the wine\u2019s true redox state throughout aging.
\nPCA analysis of data from T4 to T6 reveals a clear separation between vessels according to their oxidative dynamics. Axis F1 alone explains 80.31% of the total data variance, ranking the vessels from the most oxidative (left side) to the least oxidative (right side):
\n<\/span><\/p>\n
\n<\/span><\/p>\n<\/span><\/div>
\nSensory confirmation: during the technical tasting conducted at Farina Wines winery, wines aged in stainless steel and concrete were described with reductive characteristics. By contrast, the wine aged in the Clayver ceramic vessel showed no such attributes, providing direct sensory confirmation<\/strong>, both on the nose and palate, of oxygen contribution.
\n<\/span><\/p>\n<\/div><\/div><\/div>Free SO\u2082: Oxidative Dynamics in Practice<\/span><\/h2>\n
\nAt T6, the most relevant observation point, as it is sufficiently removed from the metabisulfite addition carried out between T4 and T5, the differences between vessels become especially clear.
\nThe results show a trend consistent with the electrochemical observations: the least permeable vessels retain higher levels of free SO\u2082, while more open vessels display a more pronounced consumption.
\nClayver stands out within a distinctive intermediate zone<\/strong>.
\nThe ceramic vessel supports the wine\u2019s evolution while maintaining a controlled analytical trajectory. This balance also has a visible impact on the wine\u2019s visual profile, measured here through colorimetric analysis. <\/span><\/p>\n<\/div><\/span><\/div><\/div><\/div>Wine Stability, Visible Even in Color<\/span><\/h2>\n
\nWith a \u0394E of 1.81, Clayver shows one of the lowest deviations among the vessels studied, maintaining a colorimetric profile particularly close to the original wine.
\nThis result confirms the previous findings: an active yet controlled analytical evolution, allowing the wine to develop without excessive oxidative drift<\/strong>. <\/span><\/p>\n<\/div><\/span><\/div><\/div><\/div>A strong analytical consistency confirming Clayver\u2019s ability to support wine evolution with precision<\/span><\/h2>\n
\nIn the Clayver vessel, the data confirm a progressive maturation consistent with the other analytical indicators: moderate redox activity, controlled SO\u2082 consumption, and low colorimetric drift.
\n<\/span><\/p>\n
\nBy slightly increasing or decreasing the firing temperature (by a few degrees), Clayver can provide two distinct levels of microporosity<\/strong> within each vessel<\/strong><\/u><\/a>.<\/span><\/p>\n<\/div><\/div><\/div>