terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Evaluation of phenology, agronomic and oenological quality in minority wine varieties in Madrid as a strategy for adaptation to climate change

Evaluation of phenology, agronomic and oenological quality in minority wine varieties in Madrid as a strategy for adaptation to climate change

Abstract

The main phenological stages (budburst, flowering, veraison, and ripeness) and the fruit composition of 34 Spanish minority varieties were studied to determine their cultivation potential and help winegrowers adapt their production systems to climate change conditions. In total, 4 control cultivars, and 30 minority varieties from central Spain were studied during a period of 3 campaigns, in the ampelographic collection “El Encín”, in Alcalá de Henares, Madrid. Agronomic and oenological characteristics such as yield, and total soluble solids concentration have been monitored.

Periods of expression of the main phenological stages were identified; sprouting, for 3 to 4 weeks; 9 days of flowering, appearance of veraison for 4 weeks and a sprouting period to harvest that occurs between 20 and 30 weeks. The results allow us to classify the varieties, according to the moment of their maturation (early, medium, and late in all varieties, plus very early and very late, in red varieties only) and with an average yield per plant (low, medium, and high) ranging from 200 to 1,200 g/plant.  

The reduction of the usual phenology periods and decrease in the acidity of musts, increase in pH, and concentration of sugars early, are considered negative effects of climate change [1]. The composition of the fruit is reflected in the concentration of ºBrix, which ranged from 15.8 – 27.1 ºBrix; pH, from 2.90 and 4.19; total acidity between 1.48 and 6.83 g/L of tartaric acid and malic acid between 0.16 and 3.70 g/L. Minority varieties tend to thrive in increasingly warm conditions, with periods of late sprouting and early ripening, which can help combat the risk of late frosts [2].

It is suggested that late or very late ripening varieties, which currently manage to ripen in warm conditions, with a sufficient accumulation of total soluble solids (20-22 ºBrix), high acidity values, and yields higher than 0.5 kg/plant, can be cultivated as new plant material for the mitigation of the effects of climate change in the viticulture of central Spain.

Acknowledgments: Project RTI2018-101085-R-C31 (MINORVIN) funded by MCIN/AEI/10.13039/501100011033 and by ERDF A way of making Europe. F.E.E-R. has received a grant (PRE2019-089073) funded by MCIN/AEI/ 10.13039/501100011033 and ESF Investing in your future.

References:

1)  Muñoz-Organero, G. et al. (2022). Phenological Study of 53 Spanish Minority Grape Varieties to Search for Adaptation of Vitiviniculture to Climate Change Conditions. Horticulturae 2022, 8, 984. https://doi.org/10.3390/horticulturae8110984

2)  Clingeleffer, P.R. & Davis, H.P. (2022). Assessment of phenology, growth characteristics and berry composition in a hot Australian climate to identify wine cultivars adapted to climate change. Australian Journal of Grape and Wine Research., 28: 255-275, DOI: 10.1111/ajgw.12544

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Espinosa-Roldán F. E.1*, Muñoz-Organero G.1, Martinez De Toda F.2, Crespo García J.1, Fernandez-Pastor M.1, Sanchez V. 1, Cabello F.1, García-Díaz A.1

1Instituto Madrileño de Investigación y Desarrollo Rural Agrario y Alimentario (IMIDRA), Finca El Encín, 28805 Alcalá de Henares, Spain
2ICVV (Universidad de La Rioja, CSIC, Gobierno de La Rioja), c/ Madre de Dios, 51, 26006 Logroño, Spain

Contact the author*

Keywords

phenology, climate change, minority grape varieties, ripeness

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Read More

Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Read More

Effect of spray with autochthonous Trichoderma strains and its secondary metabolites on the quality of Tempranillo grape

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

Read More

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

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Read More