{"id":8968,"date":"2026-05-14T16:01:47","date_gmt":"2026-05-14T14:01:47","guid":{"rendered":"https:\/\/www.clayver.it\/?p=8968"},"modified":"2026-09-03T17:54:02","modified_gmt":"2026-09-03T15:54:02","slug":"analyse-pca-gestion-du-so%e2%82%82-et-evolution-colorimetrique-12-mois-de-donnees","status":"publish","type":"post","link":"https:\/\/www.clayver.it\/fr\/analyse-pca-gestion-du-so%e2%82%82-et-evolution-colorimetrique-12-mois-de-donnees\/","title":{"rendered":"Analyse PCA, gestion du SO\u2082 et \u00e9volution colorim\u00e9trique 12 mois de donn\u00e9es"},"content":{"rendered":"

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Analyse PCA, gestion du SO\u2082<\/span>et \u00e9volution
colorim\u00e9trique: 12 mois de donn\u00e9es<\/span><\/h1>\n<\/div>
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La micro-oxyg\u00e9nation est souvent associ\u00e9e \u00e0 la porosit\u00e9 ou \u00e0 la d\u00e9gustation. Mais comment mesurer concr\u00e8tement l\u2019impact d\u2019un contenant sur l\u2019\u00e9volution r\u00e9elle du vin?
\nCette \u00e9tude comparative men\u00e9e par l\u2019Universit\u00e9 de V\u00e9rone apporte une r\u00e9ponse analytique \u00e0 cette question et met en lumi\u00e8re les indicateurs suivants: <\/span><\/p>\n

\u2022 Le profil \u00e9lectrochimique (PCA)
\n\u2022 La gestion du SO\u2082
\n\u2022 L’\u00e9volution colorim\u00e9trique (\u0394E)<\/span><\/p>\n<\/div><\/div><\/div>

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L’\u00e9tude WineSens : comparaison de 9 contenants<\/span><\/h2>\n<\/div>
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Le projet WineSens de l’Universit\u00e9 de V\u00e9rone<\/strong>,<\/strong> Projet IRIS 3243, D\u00e9p. de Biotechnologies, Prof. Maurizio Ugliano<\/strong>, en partenariat avec Farina Vini Valpolicella, a pour objectif de suivre en temps r\u00e9el l’\u00e9volution d’un m\u00eame vin rouge dans 9 contenants diff\u00e9rents, dont une cuve c\u00e9ramique Clayver de 450L, en utilisant des syst\u00e8mes de capteurs analytiques avanc\u00e9s.
\n<\/span><\/p>\n

\u2022 Le vin utilis\u00e9 est un IGT Rosso Verona, Corvina, Corvinone, Rondinella, vendange 2020, avec comme param\u00e8tres : pH 3,49 ; polyph\u00e9nols totaux 1 017 mg\/L \u00e0 T0.
\n\u2022 Les 6 points de pr\u00e9l\u00e8vement se sont d\u00e9roul\u00e9s sur 12 mois (T0: juin 2021 \u00e0 T6: avril 2022).<\/span><\/p>\n<\/div>

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Une signature \u00e9lectrochimique de l\u2019\u00e9levage<\/span><\/h2>\n

L\u2019un des enseignements majeurs de cette \u00e9tude repose sur l\u2019analyse \u00e9lectrochimique du vin, r\u00e9alis\u00e9e \u00e0 chaque pr\u00e9l\u00e8vement via potentiostat Palmsense PS3 et \u00e9lectrodes NomaSense.
\nContrairement \u00e0 un param\u00e8tre isol\u00e9, cette m\u00e9thode mesure l\u2019empreinte globale des compos\u00e9s oxydables <\/strong>et offre une lecture directe de l\u2019\u00e9tat r\u00e9dox r\u00e9el du vin au cours de l\u2019\u00e9levage. L\u2019analyse PCA des donn\u00e9es T4 \u00e0 T6 r\u00e9v\u00e8le une s\u00e9paration nette des contenants selon leur dynamique oxydative.
\nL’axe F1, \u00e0 lui seul, explique 80,31 % de la variance totale des donn\u00e9es. Il classe les contenants des plus oxydatifs (c\u00f4t\u00e9 gauche) aux moins oxydatifs (c\u00f4t\u00e9 droit) :
\n<\/span><\/p>\n

Barriques \u2192 Clayver \u2192 B\u00e9ton \u2192 Inox<\/strong>
\n<\/span><\/p>\n

Sans int\u00e9grer au pr\u00e9alable les donn\u00e9es de perm\u00e9abilit\u00e9 ou d\u2019OTR, l\u2019analyse reconstruit spontan\u00e9ment cette m\u00eame organisation.<\/span><\/p>\n<\/div>

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  Figure 1. Analyse en composantes principales (ACP) r\u00e9alis\u00e9e \u00e0 partir des donn\u00e9es \u00e9lectrochimiques des pr\u00e9l\u00e8vements<\/em><\/p>\n<\/div><\/div><\/div>

Clayver se positionne dans une zone d\u2019\u00e9quilibre<\/strong> distinctive, permettant une \u00e9volution ma\u00eetris\u00e9e sans d\u00e9rive oxydative excessive.
\nConfirmation sensorielle : lors de la d\u00e9gustation technique conduite en cave Farina, les vins \u00e9lev\u00e9s en cuve inox et en b\u00e9ton ont \u00e9t\u00e9 d\u00e9crits avec des attributs associ\u00e9s \u00e0 la r\u00e9duction. Le vin \u00e9lev\u00e9 en cuve c\u00e9ramique Clayver n’a pas pr\u00e9sent\u00e9 cet attribut, confirmation directe<\/strong>, au nez et en bouche, de l’apport d’oxyg\u00e8ne.
\n<\/span><\/p>\n<\/div><\/div><\/div>

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SO\u2082 libre: la dynamique oxydative en pratique<\/span><\/h2>\n

Le SO\u2082 libre est progressivement consomm\u00e9 au cours de l\u2019\u00e9levage<\/strong>, notamment via les r\u00e9actions d\u2019oxydation. Son suivi constitue donc un indicateur pratique de la dynamique oxydative r\u00e9elle du vin.
\n\u00c0 T6, point de lecture le plus pertinent car suffisamment \u00e9loign\u00e9 de l\u2019ajout de m\u00e9tabisulfite intervenu entre T4 et T5, les \u00e9carts entre contenants deviennent particuli\u00e8rement lisibles.
\nLes r\u00e9sultats montrent une tendance coh\u00e9rente avec les observations \u00e9lectrochimiques: les contenants les moins perm\u00e9ables conservent davantage de SO\u2082 libre, tandis que ceux plus ouverts pr\u00e9sentent une consommation plus marqu\u00e9e.
\nClayver se positionne dans une zone interm\u00e9diaire distinctive<\/strong>.
\nLa cuve c\u00e9ramique accompagne l\u2019\u00e9volution du vin tout en conservant une trajectoire analytique ma\u00eetris\u00e9e. Et cela pr\u00e9sente une cons\u00e9quence visible sur le profil visuel du vin, mesur\u00e9e ici par l\u2019analyse colorim\u00e9trique. <\/span><\/p>\n<\/div>

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La stabilit\u00e9 du vin, visible jusque dans la couleur<\/span><\/h2>\n

Le \u0394E<\/strong> mesure l\u2019\u00e9cart colorim\u00e9trique perceptible entre chaque vin et le vin de r\u00e9f\u00e9rence. Un \u0394E sup\u00e9rieur \u00e0 2,70 est g\u00e9n\u00e9ralement consid\u00e9r\u00e9 comme visible \u00e0 l\u2019\u0153il.
\nAvec un \u0394E de 1,81, Clayver pr\u00e9sente l\u2019un des \u00e9carts les plus faibles parmi les contenants \u00e9tudi\u00e9s, conservant un profil colorim\u00e9trique particuli\u00e8rement proche du vin d\u2019origine. Ce r\u00e9sultat confirme les observations pr\u00e9c\u00e9dentes: l’\u00e9volution analytique active, permettant au vin d\u2019\u00e9voluer sans d\u00e9rive oxydative excessive<\/strong>. <\/span><\/p>\n<\/div>

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Une coh\u00e9rence analytique qui confirme la capacit\u00e9 de Clayver \u00e0 accompagner l\u2019\u00e9volution du vin avec pr\u00e9cision<\/span><\/h2>\n

Les polyph\u00e9nols<\/strong>, tannins<\/strong> et anthocyanes<\/strong> ont \u00e9galement \u00e9t\u00e9 suivis au cours de l\u2019\u00e9levage, offrant une lecture compl\u00e9mentaire de l\u2019\u00e9volution de la matrice ph\u00e9nolique. En cuve Clayver, les donn\u00e9es confirment une maturation progressive et coh\u00e9rente avec les autres indicateurs analytiques : activit\u00e9 r\u00e9dox mod\u00e9r\u00e9e, consommation ma\u00eetris\u00e9e du SO\u2082 et faible d\u00e9rive colorim\u00e9trique.
\n<\/span><\/p>\n

Les cuves sont con\u00e7ues avec une microporosit\u00e9 contr\u00f4l\u00e9e stable qui permet une oxyg\u00e9nation subtile tout en pr\u00e9servant l’acidit\u00e9, l’\u00e9quilibre du pH et le potentiel aromatique du vin.
\nEn augmentant plus ou moins la temp\u00e9rature (quelques degr\u00e9s) Clayver assure deux micro porosit\u00e9s possibles par contenant<\/strong><\/u><\/a>.<\/span><\/p>\n<\/div><\/div><\/div>

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cr\u00e9dits de l’article themas-vin.com<\/a> | Juliette Carrere<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":8991,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[264],"tags":[],"class_list":["post-8968","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\/analyse-pca-gestion-du-so%e2%82%82-et-evolution-colorimetrique-12-mois-de-donnees\/\" \/>\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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