terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Genetic prospecting of rainfed viticulture in the region with the largest cultivated area in Chile

Genetic prospecting of rainfed viticulture in the region with the largest cultivated area in Chile

Abstract

The Maule region hosts up to a third of the total area of vineyards in Chile, in an environment where ancient practices inherited from the colonial past coexist with modernity and dynamism that include technified irrigation and fine vines. In the dry land of Maule there is a viticulture that has subsisted with ancient vines and traditions transmitted over generations, and there is little clarity about the origin and classification of the Maule viticulture, giving rise to the use of different concepts as synonyms to describe the ancient, minority, patrimonial or Criollas vines. In order to characterize and protect the ancient material, we studied the genetic diversity of a territorial collection that covers 80% of the communes of the region, prioritizing plants established more than 40-60 years ago. The genetic analysis was performed with 27 SSR genetic markers. The primary analysis allowed us to identify varieties previously registered as modern, traditional of colonial origin, others post phylloxera and finally the group of Criollas vines derived from crosses between those of colonial origin. Secondary analysis allowed us to identify the genealogy and genetic diversity of the ancient material. In the Criollas family, up to 20 new F1 genotypes, derived from the old vines of colonial origin, have been identified, some of them are widely propagated throughout the region and the country, finally a second generation Criolla was also identified. The very low rate of self-pollination events, the clonal propagation of the created material and the existence of several dozens of Criollas genotypes suggest the early appearance of breeding activities with South American identity during the colonial past and not necessarily from natural origin.

Financed by FIC-R GORE MAULE Code BIP 40.018.935-0 and FIA PYT 0036 2020

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Nilo Mejía1*, Irina Díaz2, Ángela González2 y Nallatt Ocarez1

1Instituto de Investigaciones Agropecuarias, INIA Centro Regional La Platina. Avenida Santa Rosa 11610, La Pintana, Santiago, Chile
2 Instituto de Investigaciones Agropecuarias, INIA Centro Regional de Investigación Raihuén. Avenida Esperanza s/n Estación Villa Alegre, Linares, Chile

Contact the author*

Keywords

criollas, fingerprinting, grapevine genetics, ancient vitiviniculture

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Performance of Selected Uruguayan Native Yeasts for Tannat Wine Production at Pilot Scale

The wine industry is increasing the demand for indigenous yeasts adapted to the terroir to produce unique wines that reflect the distinctive characteristics of each region. In our group, we have identified and characterized 60 native yeast strains isolated from a vineyard in Maldonado-Uruguay, in which three strains stood out: Saccharomyces cerevisiae T193FS, Saturnispora diversa T191FS, and Starmerella bacillaris T193MS. Their oenological potential was evaluated at a semi-pilot scale in Tannat must vinification in the wine cellar to have a more precise and representative evaluation of the final product.

Read More

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Read More

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More

Influence of polysaccharide extracts from wine by-products on the volatile composition of sparkling white wines

In the production of sparkling wines, during the second fermentation, mannoproteins are released by yeast autolysis, which affect the quality of the wines. The effect of mannoproteins has been extensively studied, and may affect aroma and foam quality. However, there are no studies on the effect of other polysaccharides such as those from grapes. Considering the large production of waste from the wine industry, it was proposed to obtain polysaccharide-rich extracts from some of these by-products[1].

Read More

Effect of different plant fibers on the elimination of undesirable compounds in red wine. Correlation with its polysaccharide composition

The presence of undesirable compounds in wines, such as OTA, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity. To avoid these problems, the use of plant fibers may be an alternative, such as those from grape pomace[1] or other plant origins.

Read More