terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effect on the grape and wine characteristics of cv. Tempranillo at 3 production levels

Effect on the grape and wine characteristics of cv. Tempranillo at 3 production levels

Abstract

The vineyard has experienced a general increase in yields mainly due to the elevated use of technology which caused a quality loss of grapes in more than one case. A large percentage of the Spanish vineyard is covered by a Denomination of Origin which limits the productive level of the vineyards as one of its regulations. The maximum production limit is a variable characteristic of each vineyard and is not usually regulated by agronomic criteria, and this explains the fact that each vineyard can reach high quality with a totally different yield from that set by the Denomination of Origin.

This study aims to evaluate the effect of three different and theoretical production levels on the grape and wine quality during the years 2020, 2021 and 2022.  For this, an early yield estimation method (in fruit set) has been used, and subsequent productive adjustment at the beginning of veraison to 5000 Kg. ha-1, 7000 Kg. ha-1 and 9000 Kg. ha-1 in a Tempranillo variety’s vineyard under the Denomination of Origin Ribera del Duero.

The results show that the production level adjustment methodology is quite accurate, with few differences noticed between the theoretical estimated yield and the actually obtained. On one hand, the parameters that define the grape’s composition are very similar among the three productive levels studied. However, the wine quality witness some statistically significant differences in the phenolic composition and colour. In the same way, the organoleptic analysis has shown different wine profiles during the years of study. The wines from the different yields have not been valued by the consumer tasting panel in a linear way according to the crop load.

Acknowledgements: Thanks to the financial support of the Junta de Castilla y León (Spain), ITACyL, and the VISOSTEC project (FEADER funds). The authors thank the Solterra Wine Company for its contribution by their helpful in the vineyard operations and the grapes.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Barajas1, S. Vélez2, M. Bueno1, A. Martín1, J.A. Rubio1, D. Ruano-Rosa3 and S. Pérez-Magariño1

1 Instituto Tecnológico Agrario de Castilla y León (ITACyL). Valladolid, España.
2 Information Technology Group. Wageningen University & Research (WUR). Wageningen. Gelderland. Netherlands.
3 Instituto Andaluz de Investigación y Formación Agraria y Pesquera (IFAPA-Las Torres). Sevilla. España.

Contact the author*

Keywords

cluster thinning, crop load, consumer tasting panel, organoleptic tasting

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

Read More

Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines  

Melatonin is a bioactive compound present in foods and beverages such as wines. During alcoholic fermentation, yeast transforms tryptophan into certain indole compounds, including melatonin. This paper aims to develop and validate a free solvent analytical method by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC/MS-MS) to determine melatonin and its precursors (L-tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 5-hydroxytryptophan, and 3- indoleacetic) that appropriately prevent the matrix effect.

Read More

The weak role of organic mulches in shaping bacterial communities in grapevine

The interest in sustainable and ecologic agricultural practices in grapevine has grown significantly in recent years in the context of ecological transition. Organic mulches are treatments that support the circular economy and positively affect the soil and the plant. They are an alternative to herbicides and other conventional practices since they may influence soil moisture, erosion, structure and weed control. However, their effects on the soil and must microbiota remain unknown.

Read More

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More