terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Qualitative and productive characterization of a minority variety: ‘Branco lexítimo’ in DO Ribeira Sacra (Spain)

Qualitative and productive characterization of a minority variety: ‘Branco lexítimo’ in DO Ribeira Sacra (Spain)

Abstract

The actual climate changes, together with the strong regulation of the European Union and Spanish government, in search of sustainable viticulture, have forced the recovery of minority varieties, expanding the range of grape varieties, as well as the possible development of wines with unique profiles. In the Ribeira Sacra DO (Spain), a comparative study of the agronomic and qualitative behavior of the ‘Branco lexítimo’ variety has been carried out, compared to the majority white variety in the DO: ‘Godello’, located in the same study plot, with identic soil and climatic conditions. The study contemplated the analysis of phenology and leaf water potential, as well as the productive results and the analysis of the must quality, during four seasons: 2018 – 2021. No significant differences in phenology were observed, despite a certain advance of the ‘Godello’ variety, on the contrary, a better leaf water potential has been observed in ‘Branco lexítimo’, even in dry years (2020). Results have shown that ‘Branco lexítimo’ (8,700 kg ha-1) obtain lower yield than ‘Godello’ (12,700 kg ha-1), mainly due to lower number of bunches per plant and average weight, except to 2018 season, where ‘Branco lexítimo’ obtain higher. Similar must quality results were obtained, with no significative difference to sugars, pH, total acidity, malic and tartaric acids. A tendency to greater total acidity, generated by the amount of malic acid, is observed for the ‘Branco lexítimo’ variety, except to 2020, the driest year of the study period. However, must yeast-assimilable nitrogen (YAN) and Free α-Amino Nitrogen (FAN), during the four study seasons, were always higher in ‘Branco lexítimo’, which facilitates a better wine fermentation, improving the expression of all the volatile compounds present in this variety. Despite the lower yields of the ‘Branco lexítimo’ variety, its qualitative improvement and its oenological potential make it a viable alternative in the DO Ribeira Sacra.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Fandiño M.1*, Pérez-Añón R.2, Vilanova M.3,4, Rodríguez-Febereiro M1, Cancela J.J.1,4

1 GI-1716. Universidade de Santiago de Compostela. Campus Terra, Lugo, Spain
2 Adega Ponte da Boga. Castro Caldelas, Ourense, Spain
3 Consejo Superior de Investigaciones Científicas CSIC- Instituto de Ciencias de la Vid y del Vino (ICVV), Carretera de Burgos, Logroño, Spain
4 CropQuality: Crop stresses and their effects on Quality (USC), Unidad Asociada al CSIC-ICVV

Contact the author*

Keywords

yield 1, YAN 2, Godello 3, temperate climate 4, malic acid 5

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Read More

Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Grapevine rootstocks provide protection against environmental biotic and abiotic stresses. Nitrogen (N) and iron (Fe) are growth-limiting factors in many crop plants due to their effects on the chlorophyll and photosynthetic characteristics. Iron nutrition of plants can be significantly affected by different nitrogen forms through altering the uptake ratio of cations and anions, and changing rhizosphere pH. The aim of this study was to investigate the response mechanisms of grapevine rootstocks due to the interaction between different nitrogen forms and iron uptake.

Read More

Wine odors: chemicals, physicochemical and perceptive processes involved in their perception

The odors of wines are diverse, complex and dynamic and much research has been devoted to the understanding of their chemical bases. However, while the “basic” chemical part of the problem, namely the identity of the chemicals responsible for the different odor nuances, was satisfactorily solved years ago, there are some relevant questions precluding a clear understanding. These questions are related to the physicochemical interactions determining the effective volatilities of the odorants and, particularly, to the perceptual interactions between different odor molecules affecting in different ways to the final sensory outputs.

Read More

The evolution of the aromatic composition of carbonic maceration wines

The vinification by Carbonic maceration (CM) involves the process whereby the whole bunches are subjected to anaerobic conditions during several days. In this anaerobic condition, the grape endogenous enzymes begin an intracellular fermentation. This situation favors that whole grapes split open and release their juice into the tank, increasing the liquid phase that is fermented by yeasts [1]. Then, two types of wines are obtained; one from the free-run liquid in the tank (FCM) and other from the liquid after pressing the whole grape bunches (PCM). PCM wines are recognized as high quality young wines because their fruity and floral aromas[2] that although they are very intense at the end of the winemaking they gradually disappear during conservation.

Read More

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Read More