{"id":8789,"date":"2026-05-14T15:59:15","date_gmt":"2026-05-14T13:59:15","guid":{"rendered":"https:\/\/www.clayver.it\/?p=8789"},"modified":"2026-10-15T12:12:52","modified_gmt":"2026-10-15T10:12:52","slug":"porosita-controllata-clayver-micro-ossigenazione-vino","status":"publish","type":"post","link":"https:\/\/www.clayver.it\/fr\/porosita-controllata-clayver-micro-ossigenazione-vino\/","title":{"rendered":"La porosit\u00e9 contr\u00f4l\u00e9e Clayver : La Micro-oxyg\u00e9nation au service du vin"},"content":{"rendered":"

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Maurizio Gasco et Luca Risso avec un des premiers Clayver Luna<\/div><\/div><\/div><\/div><\/div><\/div>
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Certification UVaMOX<\/h2>\n

Clayver est le premier fabricant de contenants c\u00e9ramiques \u00e0 travailler avec le laboratoire de r\u00e9f\u00e9rence UVaMOX, qui a certifi\u00e9 le TOIR (Total Oxygen Ingress Rate) de nos r\u00e9cipients. De nombreuses \u00e9tudes et analyses ont confirm\u00e9 les taux MOX, comme celle-ci <\/span>article<\/u><\/a>.<\/p>\n

Les r\u00e9sultats montrent que les Clayver permettent une oxyg\u00e9nation plus douce que les amphores en terre cuite et plus lin\u00e9aire que les barriques, tout en \u00e9vitant les transferts de saveurs, de compos\u00e9s ind\u00e9sirables et la perte de vin.<\/p>\n

La micro-oxyg\u00e9nation en mg\/l\/an des cuves ne s’alt\u00e8re pas avec le temps : la structure tr\u00e8s r\u00e9sistante du gr\u00e8s ne se modifie pas. Clayver offre une solution stable et reproductible.<\/p>\n<\/div><\/div><\/div>

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L\u2019oxyg\u00e8ne peut \u00eatre transf\u00e9r\u00e9 dans le vin de diff\u00e9rentes fa\u00e7ons, mais la plus int\u00e9ressante est \u00e0 travers les parois du contenant \u00e0 vin<\/b>.<\/span> La micro-oxyg\u00e9nation (MOX), introduite dans les ann\u00e9es 90 par Patrick Ducournau, est aujourd\u2019hui un outil pr\u00e9cieux en \u0153nologie moderne et un processus cl\u00e9 dans l\u2019\u00e9levage et la fermentation des vins.<\/span><\/p>\n<\/div>

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Un apport ma\u00eetris\u00e9 en oxyg\u00e8ne permet de :<\/span><\/p>\n

\u2022 Stabiliser la couleur <\/strong>en favorisant la liaison entre anthocyanes et tanins<\/span>
\n\u2022 <\/span>Adoucir les tanins<\/strong> en facilitant leur polym\u00e9risation, r\u00e9duisant ainsi l\u2019astringence<\/span>
\n\u2022 <\/span>R\u00e9duire les ar\u00f4mes soufr\u00e9s ind\u00e9sirables<\/strong> et favoriser l’expression aromatique<\/span>
\n\u2022 <\/span>Affiner la structure et l\u2019\u00e9quilibre du vin<\/strong>, en modulant son \u00e9volution<\/span>
\n\u2022 <\/span>Renforcer la viabilit\u00e9 des levures<\/strong>, limitant les arr\u00eats fermentaires et stabilisant la fermentation malolactique<\/span><\/p>\n<\/div><\/div><\/div>

A cette fin, il est id\u00e9al de :<\/span><\/p>\n

\u2022 Conna\u00eetre et Contr\u00f4ler<\/b> le transfert d\u2019oxyg\u00e8ne
\n\u2022 Avoir un apport doux et continu <\/b>d’oxyg\u00e8ne
\n\u2022 Eviter les saveurs ind\u00e9sirables dues au conteneur
\n\u2022 Eviter les contaminations<\/b> microbiennes
\n\u2022 Avoir un contenant durable
\n\u2022 Eviter la perte de vin<\/span><\/p>\n<\/div><\/div><\/div>

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Clayver et sa recherche sur la MOX : Histoire, R\u00e9sultats et Certification UVaMox<\/span><\/h1>\n

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L’invention de Clayver remonte \u00e0 une longue p\u00e9riode de recherche et d’exp\u00e9rimentation avant son lancement en 2014. Apr\u00e8s essais techniques et r\u00e9flexion, le gr\u00e8s Clayver brevet\u00e9 s\u2019est impos\u00e9 comme la solution id\u00e9ale remplissant chaque crit\u00e8re<\/strong>. Or, sa fabrication n\u00e9cessitait une approche innovante pour contr\u00f4ler pr\u00e9cis\u00e9ment sa porosit\u00e9 et garantir sa compatibilit\u00e9 avec les proc\u00e9d\u00e9s industriels. <\/span><\/p>\n<\/div>

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Une technologie exclusive d\u00e9velopp\u00e9e<\/h2>\n

Pour un taux de MOX contr\u00f4l\u00e9 laissant passer l\u2019oxyg\u00e8ne mais pas le vin, il a fallu trouver un \u00e9quilibre entre \u00e9paisseur, densit\u00e9 et cuisson du mat\u00e9riau<\/strong>. C\u2019est ainsi qu\u2019une technologie a \u00e9t\u00e9 d\u00e9velopp\u00e9e, alliant pr\u00e9cision, fiabilit\u00e9 et haute performance<\/strong>, permettant de cr\u00e9er des r\u00e9cipients optimis\u00e9s pour la fermentation et le vieillissement du vin. <\/span><\/p>\n<\/div>

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Une oxyg\u00e9nation douce<\/h2>\n

Le r\u00e9cipient respire, mais mod\u00e9r\u00e9ment, sans exc\u00e8s, afin de pr\u00e9server au mieux le vin. La micro-oxyg\u00e9nation est r\u00e9guli\u00e8re, douce et constante. <\/span><\/p>\n

Comparaison<\/strong> :
\nBarrique neuve = 20 \u00e0 40 mg\/L\/an
\nBarrique 1-2 vins = 15 \u00e0 25 mg\/L\/an
\nBarrique 3-4 vins = 10 \u00e0 15 mg\/L\/an
\nLuna 250l O+ = 12 mg\/l\/an<\/strong>
\nGalatea 850l O = 1,8 mg\/l\/an<\/strong> <\/span><\/p>\n<\/div>

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Les Diff\u00e9rentes Micro-Oxyg\u00e9nations chez Clayver<\/span><\/h1>\n

Exigez la connaissance et la ma\u00eetrise de la MOX: l’influence de la taille de la cuve Clayver<\/h3>\n<\/div>

Plus la cuve est petite, plus le rapport surface\/volume est \u00e9lev\u00e9, impactant la vitesse d\u2019oxyg\u00e9nation.
\nPar exemple :
\n\u2022 Luna 250l O=4mg\/l\/an\u00e9e
\n<\/span>\u2022 Galatea 850l O=1,8mg\/l\/an\u00e9e<\/span><\/span><\/p><\/p>\n<\/div><\/div><\/div>

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O et O+ : Avoir le choix entre 2 taux d’oxyg\u00e8ne<\/h2>\n

Pour chaque contenance, Clayver assure 2 types de flux d’oxyg\u00e8ne<\/strong> afin de s’adapter au mieux \u00e0 chaque vin, gr\u00e2ce \u00e0 diff\u00e9rentes temp\u00e9ratures de cuisson de la cuve.<\/span><\/p>\n

Par exemple :
\nLuna 250l a 2 MOX au choix <\/strong>:
\n\u2022 O=4mg\/l\/an
\n\u2022 O+=12mg\/l\/an<\/span><\/p>\n<\/div><\/div><\/div>

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Emaillage = Z\u00e9ro Oxyg\u00e8ne<\/h2>\n

La cuve Clayver peut \u00eatre \u00e9maill\u00e9e, ce qui signifie que sa surface est vitrifi\u00e9e. Ce processus supprime totalement sa porosit\u00e9, emp\u00eachant ainsi tout \u00e9change d\u2019oxyg\u00e8ne<\/strong>. La cuve opaque \u00e9vite tout go\u00fbt de lumi\u00e8re et offre une isolation thermique. Un choix id\u00e9al pour les vins de garde et vins de r\u00e9serve<\/strong>, o\u00f9 l\u2019on cherche \u00e0 pr\u00e9server l\u2019int\u00e9grit\u00e9 aromatique tout en conservant puret\u00e9 et fra\u00eecheur, en limitant l’\u00e9volution pr\u00e9matur\u00e9e li\u00e9e \u00e0 l’oxyg\u00e8ne. <\/span><\/p>\n<\/div><\/div><\/div>

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Choisir sa cuve pour son vin : une approche sur mesure<\/span><\/h1>\n

On aura souvent tendance \u00e0 choisir par exemple :
\nPour l’\u00e9levage court d’un bordelais<\/strong>, une O+ micro oxyg\u00e9nation \u00e9lev\u00e9e afin de rendre les tanins plus souples ou bien une O micro oxyg\u00e9nation plus faible pour un vin blanc<\/strong> dans le but de pr\u00e9server le fruit et la fraicheur. <\/span><\/p>\n<\/div>

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Fort de plus de 10 ans d\u2019exp\u00e9rience Clayver, nous savons que la MOX id\u00e9ale pour un vin d\u00e9pend de nombreux facteurs :<\/h2>\n

\u2022 le ou les c\u00e9pages,
\n\u2022 la dur\u00e9e d\u2019\u00e9levage,
\n\u2022 le profil aromatique recherch\u00e9,
\n\u2022 l’\u00e9quilibre entre fra\u00eecheur et structure,
\n\u2022 l’identit\u00e9 de votre domaine,
\n\u2022 les caract\u00e9ristiques de la parcelle et du vin lui-m\u00eame,
\n\u2022 la taille et la forme de la cuve : contact avec les lies et l\u2019effet de masse,
\n\u2022 le niveau de remplissage,
\n\u2022 les conditions de cave, humidit\u00e9 et temp\u00e9rature, influen\u00e7ant l\u2019\u00e9volution du vin.<\/span><\/p>\n<\/div><\/div><\/div>

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Il n\u2019y a pas de v\u00e9rit\u00e9 unique<\/b> : c\u2019est pourquoi nous vous accompagnons dans le choix du contenant adapt\u00e9. Chaque facteur est \u00e0 prendre en compte et chaque d\u00e9tail compte. En combinant innovation technologique et savoir-faire \u0153nologique, Clayver propose ainsi une alternative moderne et performante aux m\u00e9thodes traditionnelles d\u2019\u00e9levage. <\/span><\/p>\n

Chaque vin est unique : \u00e9changeons ensemble pour d\u00e9finir la meilleure approche pour votre cave !<\/i><\/b><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":9010,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[264],"tags":[],"class_list":["post-8789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nPorosit\u00e9 contr\u00f4l\u00e9e : micro-oxyg\u00e9nation pour le vin - Gr\u00e8s Clayver<\/title>\n<meta name=\"description\" content=\"La porosit\u00e9 contr\u00f4l\u00e9e de Clayver : la micro-oxyg\u00e9nation (MOX) au service du vin, la comprendre et la choisir.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.clayver.it\/fr\/porosita-controllata-clayver-micro-ossigenazione-vino\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Porosit\u00e9 contr\u00f4l\u00e9e : micro-oxyg\u00e9nation pour le vin - 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