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IVES 9 IVES Conference Series 9 La vinificación de las uvas aromáticas: Moscateles y Malvasías

La vinificación de las uvas aromáticas: Moscateles y Malvasías

Abstract

Las uvas aromáticas se pueden dividir en dos clases, Moscateles y Malvasías, dependiendo del hecho de que el linalol o el geraniol, respectivamente, sean los alcoholes terpénicos monohidroxilados que predominan en el jugo de la uva. Dentro de cada clase existen numerosas subclases que se diferencian por las relaciones entre los otros alcoholes terpénicos mono y dihidroxilados, en forma libre y glicosilada. Otra diferencia entre los Moscateles y las Malvasías es la cantidad de compuestos terpénicos libres del mosto, (los terpenos del hollejo, en las dos clases, se encuentran casi en su totalidad como formas glicosiladas) que puede ser alto como en el caso del Moscatel (linalol, óxido trans piránico del linalol, 2,6-dimetil-3,7-octadien-2,6-diol) o mas bién bajo como en el caso de las Malvasías (geraniol, 2,6-dimetil-3,7-octadien-2,6-diol), mientras que en los hollejos es una característica común a las dos clases la presencia de elevadas cantidades de nerol y de geraniol en forma glicosilada. La composición terpénica de las dos variedades condiciona, además del aroma del vino final, la tecnología de producción.En Italia con el “Moscato bianco” y con las Malvasías (“Malvasia di Casorzo”, “Malvasia di Castelnuovo don Bosco”, esta última en muchos aspectos parecida a los Moscateles, “Brachetto d’Acqui”, que son todas variedades tintas) se preparan dos tipos de vino: uno espumoso y uno no espumoso. El primero se caracteriza por un contenido alcohólico de aproximadamente un 7%y una concentración de azúcares de aproximadamente 70 g/L y el segundo por un grado alcohólico del 5 % y una cantidad de azúcares variable dependiendo de los gustos del productor.En la vinificación del “Moscato bianco” se utiliza solo el mosto (una eventual criomaceración no conlleva un aumento sensible en compuestos terpénicos), que es rico de linalol que no resulta ni absorbido ni metabolizado por las levaduras, mientras que en el caso de las Malvasías tintas, para cuya vinificación se utilizan también los hollejos, el geraniol, practicamente el único alcohol terpénico monohidroxilado presente en el mosto, es metabolizado parcialmente por las levaduras y en parte reducido a citronellol y estos dos compuestos, además del nerol, son transformados en derivados acetilados. Además, a causa de las elevadas cantidades de glucosa que se encuentran en el mosto durante toda la fase de preparación de los vinos de estas variedades, los enzimas glicosidásicos, del mosto o de las levaduras, no pueden transformar en los respectivos aglicones los glicósidos del nerol y del geraniol presentes en el mosto, que quedan, por lo tanto, en forma glicosilada, es decir, no aromática, en el vino final. Las técnicas tradicionales de vinificación establecen, para la extracción del color y de los compuestos terpénicos de los hollejos de las Malvasías tintas, continuos remontados cuando la fermentación todavía no ha empezado, o una fermentación parcial en presencia de los hollejos. Estas dos técnicas son insuficientes sea para extraer la gran cantidad de glicósidos del nerol y del geraniol de los hollejos, sea para hidrolizar los glicósidos terpénicos. En este trabajo se presenta una nueva técnica de vinificación, que favorece la extracción y la hidrólisis de los compuestos terpénicos de los hollejos de las Malvasías tintas y que incrementa sensiblemente la intensidad del aroma y la calidad de los vinos que se obtienen con esta variedad.

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000 

Type: Article

Authors

Rocco Di Stefano*, Emilia García Moruno* and Monica Ribaldone**

*Istituto Sperimentale per l’Enologia, via P. Micca 35 — 14100 Asti (Italia)
**Consorzio per la tutela del Brachetto

Tags

IVES Conference Series | Terroir 2000

Citation

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