terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Sensory profile of wines obtained from disease-resistant varieties in La Rioja

Sensory profile of wines obtained from disease-resistant varieties in La Rioja


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.


Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article


Sara I. Blanco González*, M. Pilar Sáenz-Navajas, Carolina Castillo, María M. Hernández, and Cristina M. Menéndez

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

Contact the author*


PIWIS, powdery mildew, downy mildew, sustainable viticulture


2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series


Related articles…

Vertical cordon training system enhances yield and delays ripening in cv. Maturana Blanca

The growing interest in minority grape varieties is due to their potential for adaptation to global warming and their oenological capabilities. However, the cultivation of these varieties has often been limited due to their low economic efficiency. One such example is Maturana Blanca, a recently recovered and authorized minority grape variety in the DOCa Rioja region, known for its remarkable oenological potential but low productivity. This study aimed to increase the yield of Maturana Blanca by implementing the vertical cordon training system, which allowed for a higher number of buds per plant and an increased cluster count per vine.

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

Entomopathogenic nematodes application for controlling Lobesia botrana in grapevine and their impact on grapevine quality 

Entomopathogenic nematodes (EPN) are well-known biological control agents combined with specific adjuvants that now allow their use against aerial pests. Lobesia botrana (Lepidoptera: Tortricidae) is one of the major harmful pests detected in worldwide vineyards. Previous studies demonstrated that the EPNs Steinernema feltiae and S. carpocapsae could control L. botrana. The hypothesis was that the best combination of EPN-adjuvant/timing (season/temperatures) will support the use of EPN in the vineyard against L. botrana with no impact on the grape performance.

Moderate wine consumption – part of a balanced diet or a health risk?

Consumption of wine/alcoholic beverages remains a topic of great uncertainty and controversy worldwide. The term “no safe level” dominates the media communication and policy ever since population studies in 2018 [1,2] were published, which denied the existence of a J-curve and suggested that ANY consumption of an alcoholic beverage is harmful to health. The scientific evidence accumulated during the past decades about the health benefits of moderate wine consumption, were questioned and drinking guidelines considered to be too loose.

Phenolic extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time.