Terroir 1996 banner
IVES 9 IVES Conference Series 9 Vinos de tea en la isla de la Palma

Vinos de tea en la isla de la Palma

Abstract

En el Norte de la Isla de La Palma (Islas Canarias), se cultivan un conjunto de varietales constituidos principalmente por Negramoll, Listán blanco, Prieto, Albillo y Muñeco. La mayor parte de estos cultivares se encuentran aquí en mayor proporción que en cualquier otra zona de Canarias, y situados en cotas altas entre los 800 y los 1500 metros de altitud, dando lugar a un tipo de vino diferente, que además, en muchos casos, es elaborado en contacto con madera de tea, corazón del “Pinus canariensis”. La mezcla de estas variedades y el contacto con los envases de tea les confiere un gusto particular que recuerda a los vinos de resina Griegos. En el presente trabajo se ha llevado a cabo un estudio de la comarca y una primera caracterización química y sensorial de estos vinos. Algunos de estos varietales, poco extendidos en el resto de Canarias, son susceptibles de ser estudiados con mayor amplitud, dada la potencialidad que han presentado al ser elaborados por separado, tanto para vinos blancos como para vinos tintos.

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000

Type: Article

Authors

García-Pérez (1), F. Bethencourt-Piñero (1), A.J. González-Díaz (1), E. Díaz-Díaz (2), J.A. Gozález-Lorente (3) and J. Darias-Martín (4)

(1) Servicio de Extensión Agraria del Excmo. Cabildo Insular de La Palma
(2) Instituto Canario de Investigaciones Agrarias. Sección de Productos Agroalimentarios
(3) Casa Museo de la Vid y el Vino del Excmo. Cabildo Insular de Tenerife
(4) Departamento de Ingeniería Química y Tecnología Farmacéutica. Area de Tecnología de Alimentos. Universidad de La Laguna

Contact the author

Tags

IVES Conference Series | Terroir 2000

Citation

Related articles…

Influence Of Phytosterols And Ergosterol On Wine Alcoholic Fermentation For Saccharomyces Cerevisiae Strains

Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of the cell membrane integrity and their good functionality. During alcoholic fermentation, they ensure yeast growth, metabolism and viability, as well as resistance to osmotic stress and ethanol inhibition. Two sterol sources can support yeasts to adapt to fermentation stress conditions: ergosterol, produced by yeast in aerobic conditions, and phytosterols, plant sterols found in grape musts imported by yeasts in anaerobiosis. Little is known about the physiological impact of the assimilation of phytosterols in comparison to ergosterol and the influence of sterol type on fermentation kinetics parameters.

Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps.

Analysis of temporal variability of cv. Tempranillo phenology within Ribera del Duero Do (Spain) and relationships with climatic characteristics

The Ribera del Duero Designation of Origin (DO) has acquired great recognition during the last decades, being considered one of the highest quality wine producing regions in the world. This DO has grown from 6,460 ha of vineyards officially registered in 1985 to approximately 21,500 ha in 2013. The total grape production stands at around 90 million kg, with an average yield that approaches nearly 4,500 kg/ha. Most vineyards are cultivated under rainfed conditions.

Kinetics modeling of a sangiovese wine chemical and physical parameters during one-year aging in different tank materials

The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters.

Can different green manure fertilizations affect the vine balance and grape quality? First evidence of multi-year study

In the context of sustainable viticulture that implements organic practices to maintain soil fertility, green manuring plays a crucial role due to its ability to stock carbon and nitrogen in soil while supporting biodiversity.