Terroir 1996 banner
IVES 9 IVES Conference Series 9 Estudio comparativo del potencial enológico de dos varietales tintos cultivados en la isla de Tenerife

Estudio comparativo del potencial enológico de dos varietales tintos cultivados en la isla de Tenerife


En el presente trabajo se ha realizado un estudio comparativo entre los varietales tintos Listán negro y Negramolle en la Denominación de Origen Tacoronte-Acentejo. Se han determinado durante dos años, los parámetros clásicos de maduración, el contenido en fenoles, los antocianos y los antocianos extraibles. Así mismo, se llevaron a cabo vinificaciones experimentales con dichos cultivares en orden a determinar no solo el potencial sino también su aptitud enológica. Del análisis de los resultados obtenidos sobre las uvas en maduración, se desprenden unos valores más adecuados de pH y contenido en potasio en la variedad Negramolle frente a la Listán negra, y un contenido en materia colorante potencialmente inferior en la variedad Negramoll. Sin embargo, estudiando la evolución frente al tiempo de los vinos elaborados, el contenido en antocianos y fenoles totales decae más rápidamente en la variedad Listán negra, manteniéndose más estable la variedad Negramolle.


Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article


J.L. González-González (1), R. Arnias-Benítez (1), M.A. Hernández-Cabrera (1), E. González-Díaz (2), J. Darias-Martín (3)

(1) Consejería de Agricultura, Ganadería, Pesca y Alimentación del Gobierno Autónomo de Canarias. Dirección General de Política Agroalimentaria
(2) Instituto Canario de Investigaciones Agrarias
(3) Departamento de Ingeniería Química y Tecnología Farmacéutica. Area de Tecnología de Alimentos. Universidad de La Laguna


Maduración, potencial enológico, varietales tintos, antocianos


IVES Conference Series | Terroir 2000


Related articles…


Following anecdotal evidence of unwanted ‘tropical’ character in red wines resulting from vineyard interventions and a subsequent yeast trial observing higher ‘red fruit’ character correlated with higher thiol concentrations, the role of polyfunctional thiols in commercial Australian red wines was investigated.
First, trials into the known tropical thiol modulation technique of foliar applications of sulfur and urea were conducted in parallel on Chardonnay and Shiraz.1 The Chardonnay wines showed expected results with elevated concentrations of 3-sulfanylhexanol (3-SH) and 3-sulfanylhexyl acetate (3-SHA), whereas the Shiraz wines lacked 3-SHA. Furthermore, the Shiraz wines were described as ‘drain’ (known as ‘reductive’ aroma character) during sensory evaluation although they did not contain thiols traditionally associated with ‘reductive’ thiols (H2S, methanethiol etc.).

Assessment of O2 consumption, a new tool to select bioprotection yeast strains

Reduction of sulfur dioxide during winemaking is a request from the wine industry. To replace sulfur dioxide, various alternatives exist, including bioprotection by yeast inoculation. This practice consists in adding non-Saccharomyces yeasts directly on the grapes or must.

Fining-Derived Allergens in Wine: from Detection to Quantification

Since 2012, EU Commission approved compulsory labeling of wines treated with allergenic additives or processing aids “if their presence can be detected in the final product” (EU Commission Implementing Regulation No. 579/2012 of 29 June 2012). The list of potential allergens to be indicated on wine labels comprises sulphur dioxide and milk- and egg- derived fining agents, including hen egg lysozyme, which is usually added in wines as preservative. In some non-EU countries, the list includes gluten, tree nuts and fish gelatins. With the exception of lysozyme, all these fining proteins were long thought to be totally removed by subsequent winemaking processings (e.g. bentonite addition).

Effects of heat and water stress on grapevine health: primary and secondary metabolism

Grapevine resilience to climate change has become one of the most pressing topics in the Viticulture & Enology field. Vineyard health demands understanding the mechanisms that explain the direct and indirect interactions between environmental stressors. The current climate change scenario, where drought and heat-wave are more frequent and intense, strongly demands improving our knowledge of environmental stresses. During a heatwave, the ambient temperature rises above the plant’s average tolerance threshold and, generally, above 35 oC plant’s adaptation to heat stress is activated.

In-line sensing of grape juice press fractioning with UV-Vis spectroscopy

UV-Visible spectroscopy in conjunction with chemometrics, was successfully applied to objectively differentiate sparkling wine press juice fractions of Pinot noir. Two measurements methods were applied: reflectance using a fibre optic probe in-line and transmission using a benchtop spectrophotometer.