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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
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DOI:

Publication date: 13/10/2023

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

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Keywords

oxidation, wine, phenols, browning, oxygen consumption capacity

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

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