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

Over the past two years, the AWRI has received 69 wine samples suspected of being affected by mousy off-flavour. The character has been mostly observed in white wines.

The multi-annual study of the International Genetic Bank of the Grape Vine has shown that red varieties are enough, but the red varieties that produce high-quality red wine are minimal.

The interactive effects of three major enological variables were evaluated on the quality of Schiava wine up to one year of storage in bottle.

The use of glutathione (GSH) in winemaking has been legitimated recently, according to OIV resolutions OENO 445-2015 and OENO 446-2015 a maximum dose of 20 mg/L is now allowed to use in must and wine. Several studies have proven the benefits of GSH, predominantly in Sauvignon blanc. Thus, oxidative coloration of must and wine is limited, aroma compounds such as volatile thiols are preserved, and the development of ageing flavors such as sotolon and 2-aminoacetophenone is impeded. The protective effect may be explained by the high affinity of GSH to bind o-quinones which are formed during phenolic oxidation and which are known to initiate browning and other oxidative changes. Some researchers have proposed the hydroxycinnamic acid to GSH ratio (HGR) as an indicator of oxidation susceptibility of must and could show that lower ratios yielded lighter musts.

The results of the first step of the zoning study carried out in Bolghery appellation area (Castagneto Carducci, Tuscany) in the 1993-1995 period have been recently published. Quality factors of Bolgheri appellation and different “terroirs ” were identified.