terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 The potential of some native varieties of Argentina for the production of sparkling wines. Effect of lees contact time 

The potential of some native varieties of Argentina for the production of sparkling wines. Effect of lees contact time 

Abstract

Grapevine varieties from South-America, commonly known as criollas, originated because of the natural crossbreeding of grapevine varieties brought by the Spaniards. The objective of this work was to evaluate the potential of some varieties to produce sparkling wines considering the effect of lees contact time. The following varieties were used: Moscatel Rosado, Criolla Chica, Pedro Gimenez, Blanca Oval, Canelón, and the European variety Chardonnay (control), planted in the ampelographic collection of EEA Mendoza INTA (Argentina). Pilot-scale vinifications were carried out to obtain the base wines, in 20 L glass containers. The second fermentation was performed through the traditional method. A completely randomized design was applied in triplicate. The treatments were: T1, 135 days of lees contact (LC); T2, 180 days LC; T3, 270 days LC; and T4, 360 days LC. General chemical analyses were carried out according to OIV methods, proteins and polysaccharides characterization by HRSEC-RID, and sensory analyses using the flash profile technique. The base wines had the following analytical parameters: total acidity 7.0 ± 0.5 g/L; pH 3.20 ± 0.15; alcohol 12.0 ± 0.2 % v/v, and volatile acidity 0.35 ± 0.15 g/L. At the sensory level, in the Moscatel Rosado wines, floral and fruity notes were prominent in T1 and T2, decreasing towards T3 and T4. For the Pedro Giménez and Blanca Oval varieties, fruit descriptors predominated in T1 and T2, which then decreased significantly over time (T3 and T4). Criolla Chica and Canelón were characterized by attributes of nuts and toasted bread, especially with longer lees contact time. In general, all varieties showed good balance in the mouth, but Chardonnay stood apart from the rest, with descriptors such as yeast, mouthfeel, and higher color intensity. These results revealed the technological potential of autochthonous genetic material to diversify the production of sparkling wines, providing regional identity.

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Santiago Sari1, Constanza Gaitieri2, Jorge Prieto1,3, Mariela Assof1,3, Anibal Catania1, Rebeca Murillo-Peña4*, Sofía Villalobos5, Jordi Gombau5, Fernando Zamora5, Martín Fanzone 1,3

1Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Mendoza. San Martín 3853. CP 5507EVY, Luján de Cuyo, Mendoza, Argentina.
2Malpensado Wines, Mendoza, Argentina.
3Universidad Juan Agustín Maza. Centro de Estudios Vitícolas y Agroindustriales. Lateral Sur del Acceso Este 2245.CP 5519 Guaymallén, Mendoza, Argentina.
4Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, CSIC, Universidad de La Rioja). Ctra. de Burgos, Km. 6. CP 26007 Logroño, La Rioja, España.
5Universidad Rovira i Virgili. Facultad de Enología. Departamento de Bioquímica y Biotecnología. C/Marcel.li Domingo s/n, 43007 Tarragona, España.

Contact the author*

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Influence of irrigation frequency on berry phenolic composition of red grape varieties cultivated in four spanish wine-growing regions

The global warming phenomenon involves the frequency of extreme meteorological events accompanied by a change in rainfall distribution. Irrigation frequency (IF) affects the spatial and temporal soil water distribution but its effects on the phenolic composition of the grape have been scarcely studied. The aim of this work was to evaluate the effects of four deficit irrigation frequencies of 30 % ETo: one irrigation per day (T01), two irrigations per week (T03), one irrigation per week (T07) and one irrigation every two weeks (T15) on berry phenolic composition at harvest.

Read More

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Read More

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More

What to do to solve the riddle of vine rootstock induced drought tolerance

Climate change will increase the frequency of water deficit situation in some European regions, by the increase of the evapotranspiration and the reduction of rainfalls during the growing cycle. This requires finding ways of adaptation, including the use of plant material which is more tolerant to drought. In addition to the varieties used as scions that result in the typicality of wines, rootstocks constitute a relevant way of adaptation to more stressful environmental conditions.

Read More

Irrigation frequency in four grapevine red varieties in Spain. Effect on must volatile composition

The irrigation water management in the vineyard is a crucial aspect to obtain sustainable quality production over time. Previous studies have set the water requirements to be applied in the vineyard at 30 % of the reference evapotranspiration (ET0), although there are no studies that settle the effects of the frequency of irrigation application on red varieties in Spain. The present study contemplates the application of deficit irrigation (30 % ET0) applying a weekly dose in a single irrigation (T07) or in two irrigation events (T03) per week. The study has been carried out in 2021-2022 with four red varieties in different Spanish wine regions: Garnacha Tinta (Badajoz), Tempranillo (Valladolid), Syrah (Albacete) and Mencía (Lugo). The effects of irrigation frequency on must volatile composition have been evaluated through GC-MS.

Read More