Terroir 1996 banner
IVES 9 IVES Conference Series 9 Caracterización sensorial preliminar de los vinos tintos de la Isla de Tenerife (Islas Canarias, España)

Caracterización sensorial preliminar de los vinos tintos de la Isla de Tenerife (Islas Canarias, España)

Abstract

En la isla de Tenerife (Islas Canarias, Espafia) existen cinco Denominaciones de Origen (D.O.) con una superficie inscrita aproximada de 5.000 hectareas. Actualmente existen 94 bodegas inscritas en las diferentes D.O., y de estas, 82 elaboran vino tinto. El 65% de las bodegas que elaboran vino tinto estan situadas en la vertiente norte de la isla sobre tres D.O.: Valle de la Orotava, Tacoronte-Acentejo e Ycoden-Daute-Isora. La variedad de uva mayoritaria que se utiliza en la elaboracion de estos vinos es Listan negro (Vitis vinifera L.). La variabilidad fisica-quimica que presentan estos vinos es muy alta debido a la diferencia existente en las condiciones de suelo y de clima de cada una de las diferentes D.O., y también entre las diversas parcelas de cada D.O. Rasta la fecha no se ha establecido un perfil sensorial de los vinos tintos que permita una mejor caracterizacion de las diferentes D.O., asi como, un mejor conocimiento del comportamiento de la variedad Listan negro en las diferentes condiciones de cultivo. Las caracteristicas sensoriales de los vinos han sido estudiadas a través de un analisis descriptivo cuantitativo (A.D.C.) (9). Esta técnica sensorial ha sido utilizada para caracterizar variedades de uva tinta como Pinot noir (3, 6), Cabernet Sauvignon (4, 7), Shiraz (1), Zinfandel (5). En este trabajo presentamos los resultados del primer afio de estudio.

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article

Authors

Gutiérrez Afonso V.L. and Yanes Marrero C.

Centro Superior Ciencias Agrarias. Dpto. Ingenieria Quimica y Tecnologia Farmaceutica. Ctra. de Geneto, n° 2. La Laguna. 38200 S/C Tenerife

Contact the author

Tags

IVES Conference Series | Terroir 2000

Citation

Related articles…

Study of yeast biocatalytic activity on grape aroma compounds

Many volatile compounds of different chemical/biochemical origin contribute to wine aroma. Certain key ‘varietal’ aroma compounds such as methoxypyrazines are formed in the grape and appear to be only scarcely influenced by fermentation.

Effect of vine nitrogen status on grape and wine quality: Terroir study in the Vaud vineyard (Switzerland)

This study was conducted on soil-climate-plant relations (terroir) and their impact on grape composition and wine quality in the canton of Vaud by Agroscope Changins-Wädenswil ACW

Legacy of land-cover changes on soil erosion and microbiology in Burgundian vineyards

Soils in vineyards are recognized as complex agrosystems whose characteristics reflect complex interactions between natural factors (lithology, climate, slope, biodiversity) and human activities. To date, most of the unknown lies in an incomplete understanding of soil ecosystems, and specifically in the microbial biodiversity even though soil microbiota is involved in many key functions, such as nutrient cycling and carbon sequestration. Soil biological properties are indicative of soil quality. Therefore, understanding how soil communities are related to soil ecosystem functioning is becoming an essential issue for soil strategy conservation. Here, we propose to assess the importance of land-cover history on the present-day microbiological and physico-chemical properties. The studied area was selected in the Burgundian vineyards (Pernand-Vergelesses, Burgundy, France) where land occupation has been reconstructed over the last 40 years. Soil samples were collected in five areas reflecting various land cover history (forest, vineyards, shifting from forest to vineyards). For each area, physico-chemical parameters (pH, C, N, P, grain size) were measured and DNA was extracted to characterize the abundance and diversity of microbial communities. The obtained results show significant differences in the five areas suggesting that present-day microbial molecular biomass and bacterial taxonomic is partly inherited from past land occupation. Over longer period of time, such study of land-uses legacies may help to better assess ecosystem recovery and the impact of management practices for a better soil quality and vineyards sustainability.

Impact of toasting and botanical origin on oak wood (Q. sp.) volatilome using untargeted GCxGC-ToFMS analysis

Many works have been carried out to identify the key aroma volatile compounds of oak wood (e.g., whisky-lactone, furfural, maltol, eugenol, guaiacol, vanillin) using conventional gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS). Inspired by recent untargeted approaches in the field of food “omics”, this work aims to extend our knowledge on the impact of cooperage process on the volatile composition of oak wood using two-dimensional comprehensive gas chromatography coupled with time of flight mass spectrometry (GCxGC-ToFMS).

Assessing reserve nitrogen at dormancy for predicting spring nitrogen status in Chardonnay grapevines

Nitrogen (N) supply strongly influences vine productivity and berry composition, matching availability and uptake requirements of vines during the growing season is essential to optimize vine nutrition. The nutritional status of grapevines is commonly assessed by the determination of petiole nutrient concentrations at flowering. The reserve N could also be an earlier indicator for grapevine N status, this work aimed to assess how the petiole levels relate to these perennial N reserves.