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IVES 9 IVES Conference Series 9 Efecto de la cota sobre el potencial enológico de tres varietales tintos en el sur de Tenerife

Efecto de la cota sobre el potencial enológico de tres varietales tintos en el sur de Tenerife


La zona sur de la Isla de Tenerife elabora principalmente vinos blancos. Desde hace unos años se intenta elaborar mayor cantidad de vinos tintos, siendo los resultados obtenidos variables en función de la variedad empleada y de la cota de procedencia. En este estudio se ha pretendido estudiar la influencia de la cota del viñedo en tres variedades, la Listán negro, la Negramoll y la Rubí Cabernet. Para ello se han elegido dos fincas pertenecientes a la Denominación de Origen Valle de Güimar, situadas a dos cotas de altura diferenciadas, una en zona de medianía y otra más baja, y en las que las características del suelo y sistemas de cultivo son similares, atribuyéndose las diferencias obtenidas principalmente, al carácter varietal y a la altura. Se ha hecho un seguimiento en maduración durante dos años, con lotes triplicados, determinándose: pH, acidez total, grados brix, potasio, ácido málico, ácido tartárico, polifenoles totales, antocianos y antocianos totales. Posteriormente, se tomaron muestras de los vinos elaborados por separado en las dos cotas, determinándoseles la materia colorante obtenida. La aplicación de un análisis de la varianza, nos ha permitido obtener diferencias significaticas entre las variedades y las cotas. A mayor cota de altura y a igualdad de grados brix, se ha obtenido mayor contenido en antocianos y polifenoles, así como una mayor cantidad de ácido málico. A igualdad de fechas, el grado brix acumulado fue superior en la parcela situada a mayor altura. En cuanto a la comparación entre varietales, el potencial cromático de la Rubí Cabernet fue superior al de la Listán negro y la Negramoll.


Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article


J.A. Miguel Tabares (1), B. Martín Luis (1), E. Díaz Díaz (2), J.A. González Lorente (3), J.L. González González (4), J. Darias Martín (1)

(1) Departamento de Ingeniería Química y Tecnología Farmacéutica. Area de Tecnología de Alimentos. Universidad de La Laguna
(2) Instituto Canario de Investigaciones Agrarias. Sección de Productos Agrarios
(3) Casa Museo de la Vid y el Vino. Excmo. Cabildo Insular de Tenerife
(4) Consejería de Agricultura Pesca y Alimentación. Dirección General de Política Agroalimentaria


IVES Conference Series | Terroir 2000


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