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Ceramic (GB)

Collective term for all products (majolica, porcelain, earthenware, stoneware) that are made from different types of clay by firing. The differences between the various products result from the different mix of raw materials (clay, quartz, feldspar, calcite etc.) and above all from the firing temperature. Earthenware is fired at less and stoneware is fired at more than 1,200 ° C; therefore earthenware must be glazed for sufficient density. Vessels made of such material are the oldest used for the production and storage of wine. Examples are already in the antiquity used amphorae or the well-known Georgian Kvevri at the Cachetic procedure, Today will be for fermentation, Expansion and storage increasingly used ceramic vessels. The advantages are (as with Glass ) complete neutrality, that is, there is no reaction with must or wine. The disadvantage is the relative fragility (cracks). See also under wine vessels,

Ceramic wine vessels - amphora, crater (crater), oinochoe, kantharos

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