Reviving ancient winemaking: Effects of ceramic vessels and organic coatings in wine production

Abstract

The revival of ancient winemaking techniques using ceramic vessels and organic coatings such as pitch, resin, and beeswax has gained renewed interest among producers seeking distinctive sensory profiles, sustainability, and cultural heritage preservation. This review synthesizes multidisciplinary evidence on the role of ceramic containers and coatings in wine production, integrating archaeological insights with contemporary practices. Ceramic vessels enable micro-oxygenation and thermal stability, influencing phenolic polymerization and wine complexity without introducing exogenous compounds. Organic coatings historically served to waterproof vessels and impart antimicrobial and aromatic properties, with modern applications observed in traditional wines such as Georgian qv<em>evri</em>, Portuguese <em>talha</em>, Greek <em>retsina</em>, and Canary Islands <em>tea</em> wines. These techniques have been associated with enhanced poly(phenol) content, unique volatile profiles, and reduced reliance on chemical preservatives. Despite promising findings, research remains fragmented, with gaps in sensory characterization, mineral migration, and coating performance. Addressing these gaps through integrated chemical, microbiological, and sensory studies could transform these heritage practices into scientifically validated strategies for producing high-quality, low-intervention wines.