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…

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.

REVINE project : regenerative agricultural approaches to improve ecosystem services in Mediterranean vineyards

REVINE is a 3 year European projected funded by PRIMA programme which proposes the adoption of regenerative agriculture practices with an innovative and original perspective, in order to improve the resilience of vineyards to climate change in the Mediterranean area.
Regenerative agriculture ameliorates soil structure and microbial biodiversity that, in turn, leads to crop resilience against biotic and abiotic stressful factors. Moreover, enrichment of beneficial microbes in the rhizosphere, such as PGPR and PGPF, are known to trigger the plant immunity inducing the priming state.

Red Grenache variety in Rhône Valley : impact of “terroir” and vintages on the aromatic potential of the grapes

The Grenache Noir grape variety, due to its originality and its representativeness, contributes very directly to the quality and typicality of the wines of the Rhône Valley. It is generally appreciated for its varied aromatic palette and for the roundness and suppleness it gives to wines. Since 1995, the Rhodanien Institute has set up a network of reference plots representative of the different types of terroir present in the southern zone of the Côtes du Rhône Appellation (TRUC, 1997; VAUDOUR et al, 1996 ) . Publications on the aromatic composition of grapes and wines are very abundant, but only a few articles have appeared on the Grenache grape variety PAUMES et al., 1986).

Immobilization of S. cerevisiae and O. œni for the control of wine fermentation steps

Controlling the speed of alcoholic (AF) and malolactic (MLF) fermentations in wine can be an important challenge for the production of certain short rotation wines for entry-level market segments. Immobilization techniques for Saccharomyces cerevisiae and Œnococcus œni, the microorganisms responsible for these fermentations, are widely studied for industrial applications. Indeed, these processes allow to accumulate biomass and thus to increase cell densities inducing high fermentation velocities. Recent works have shown the performance of MLF carried out with biofilms of O. œni, immobilized on various supports in a rich medium (MRSm: modified MRS broth with malic acid and fructose).

Heat waves and drought stress impact grapevine growth and physiology

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.