Comparative effects of ceramic vessels and conventional aging containers on the chemical composition, sensory attributes, and consumer perception of wine

The effects of ceramic pot on the sensory characteristics and chemical composition of aging Chardonnay and Cabernet Sauvignon wine were compared with stainless steel tanks and oak barrel. Similar to stainless steel tanks, ceramic pot acted as inert vessels with minimal influence on sensory attributes and volatile compounds of wine. Moderate micro‑oxygenation in ceramic pots stabilized red wine color, with dissolved oxygen levels between those in stainless steel tanks and oak barrels. Phenolic loss and anthocyanin derivatives formation correlated with dissolved oxygen levels in each vessel. After a simulated aging with oak chips, the wines in ceramic pot showed more similar sensory profiles to those in oak-barrel than those in stainless-steel tanks, regardless of their varied chemical compositions. The wines aged with oak chips, mimicking the surface-to-volume ratio of barrel aging, were most preferred by consumers for their enhanced fruitiness, improved mouthfeel, and balanced oak and herbal flavors.