terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Oxidability of wines made from Spanish minority grape varieties

Oxidability of wines made from Spanish minority grape varieties

Abstract

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2]. The white wines studied were made with the following varieties: Albarín, Albillo, Doña Blanca, Godello, Legiruela, Malvasía, Puesta en Cruz, Rufete Blanco, Sauvignon Blanc, Verdejo and Viognier and the red wines with Bruñal, Cabernet Sauvignon, Cenicienta, Estaladiña, Juan García, Mandón, Mencía, Merenzao, Merlot, Negro Saurí, Prieto Picudo, Tempranillo, Tinta de Toro. The preliminary results obtained are very interesting and indicate that regardless of the winery, the wines of each variety have their own characteristics, showing a lower capacity to consume oxygen in white wines made with Puesta en Cruz, Rufete Blanco, Viognier or Albillo, which is reflected in their lower browning compared to wines made with Albarín, Verdejo or Sauvignon Blanc, which have a higher browning rate. In the case of red wines, those made with Mandón, Cenicienta or Juan García show a greater capacity to consume oxygen than those made with Negro Saurí, Merenzao or Estaladiña.

Acknowledgements: ITACyL for their financial support to Actividades de Investigación, Promoción de la Innovación y la Transferencia del Conocimiento en Sectores Estratégicos de Castilla y León: SECTOR VITIVINÍCOLA

References:

  1. Oliveira, C. M., et al. (2011) Oxidation mechanisms occurring in wines. Food Res. Int 44(5), 1115–1126 DOI 10.1016/j.foodres.2011.03.050
  2. Del Alamo-Sanza, M et al (2021) Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics. Food Res. Int, DOI 10.1016/j.foodres.2021.110535
Download the poster

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

María del Alamo-Sanza*, Aitana de Torre, María Asensio-Cuadrado, Marioli Carrasco-Quiroz, Rubén del Barrio-Galán, Ana Martínez-Gil, Luis Miguel Cárcel-Cárcel, Teresa Garde-Cerdán, Ignacio Nevares

1Grupo UVaMOX-Universidad de Valladolid. Ava. Madrid 50 34001 Palencia

Contact the author*

Keywords

oxidation, wine, phenols, browning, oxygen consumption capacity

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

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

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.

Read More

Effect of soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Read More

Distribution and sensory impact of new oak wood-derived compounds in wines

Despite the numerous research studies carried out in recent years, the study of wine aroma remains of great interest due to its complexity. Wine maturation in oak barrels is described as an important step in the production of quality wines. In fact, oak wood develops several aromatic nuances through its toasting which can be released into the wine. A great deal of work has been performed in order to identify the wood-derived volatile compounds that contribute to wine aroma (e.g., whisky-lactone, maltol, eugenol, guaiacol, vanillin).

Read More

Effect of abiotic stress and grape variety on amino acid and polyamine composition of red grape berries

Vines are exposed to environmental conditions that cause abiotic stress on the plants (drought, nutrient and mineral deficits, salinity, etc.). Polyamines are growth regulators involved in various physiological processes, as in abiotic plant stress responses. Stressful conditions can modify grape’s composition, and in this work, we have focused on studying the effect of abiotic stress on the composition of polyamines and amino acids in grapes. In addition, the effect of grape variety on these compounds has been studied.

Read More