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…

Effect of rising atmospheric CO2 levels on grapevine yield and composition by the middle of the 21st century: what can we learn from the VineyardFACE?

Atmospheric CO2 levels have been rising continuously since the industrial revolution, affecting crop physiology, yield and quality of harvest products, and grapevine is no exception [1]. Most of previously reported studies used potted plants in controlled environments, and explored grapevine response to relatively high CO2 levels, 700 ppm or more. The vineyardFACE, established in Geisenheim in 2012, uses a free air carbon dioxide enrichment (FACE) system to simulate a moderate (ambient +20%) increase in atmospheric CO2 in a vineyard planted with cvs. Cabernet-Sauvignon and Riesling grafted on rootstock 161-49 Couderc and SO4, respectively.

Read More

Effect of riboflavin on the longevity of white and rosé wines

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).

Read More

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More

Characterization of non-cultivated wild grapevines in Extremadura (Spain) 

Several Eurasian wild grapevine populations were found along Extremadura region (southwestern Spain). For conservation and study, one individual from four different populations (named L1, L2, L5 and L6) was vegetatively propagated and planted at Instituto de Investigaciones Agrarias Finca La Orden (CICYTEX), Badajoz. The aim of the present work was to characterize those conserved individuals from four different populations based on both an ampelographic description and a molecular analysis. Three vines per individual were studied.

Read More

Effect of irrigation in cover cropping vineyards

Cover cropping in vineyard is a sustainable and alternative soil management system to conventional tillage that is gaining more and more importance among winegrowers and is being promoted, among other organizations, by the European Union through the eco-schemes of the Common Agricultural Policy.
However, the use of cover crops in Mediterranean viticultural environments is conditioned, to a large extent, by the availability of irrigation water which, in a context of global warming like the one we are experiencing, must be adjusted to savings strategies, supplying to the vine only what it needs in each moment.

Read More