Sensory profile of wines obtained from disease-resistant varieties in La Rioja
Abstract
The European wine industry is facing multiple challenges derived from climate change and the pressure of different fungal diseases that are compromising the production of traditional varieties. A sustainable alternative maybe the adoption of resistant varieties.
In this study, we have evaluated the enological potential of 9 resistant varieties (5 white and 4 red varieties) in La Rioja. Microvinifications were carried out with three biological replications. Oenological parameters were very diverse with acid content varying from 2.6 g/L to 6.6 g/L.
The sensory profile of the wines was obtained by sorting task carried out with 25 wine experts. All microvinifications were presented together with reference varieties* (Sauvignon Blanc and Friuliano for whites and Merlot, Cabernet Sauvignon and Regent for reds). Results showed a very diverse sensorial space, which could be compared with the references. A clustering of the reference varieties with some of the wines elaborated with the studied disease-resistant varieties confirms shared sensory profiles. The results will shed light on the viability of disease-resistant varieties within the DOCa Rioja in the near future.
Acknowledgements: This work has been funded by the Government of La Rioja, through project Fortalece 2021/08. The collaboration of the staff at CIDA and ICVV winery is gratefully acknowledged.
DOI:
Issue: ICGWS 2023
Type: Article
Authors
Instituto de Ciencias de la Vid y el Vino (ICVV (GR-CSIC-UR)), Finca La Grajera, Carretera de Burgos km 6, 26007, Logroño, La Rioja, Spain