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…

Moderate wine consumption – part of a balanced diet or a health risk?

Consumption of wine/alcoholic beverages remains a topic of great uncertainty and controversy worldwide. The term “no safe level” dominates the media communication and policy ever since population studies in 2018 [1,2] were published, which denied the existence of a J-curve and suggested that ANY consumption of an alcoholic beverage is harmful to health. The scientific evidence accumulated during the past decades about the health benefits of moderate wine consumption, were questioned and drinking guidelines considered to be too loose.

Read More

Assessment of plant water consumption rates under climate change conditions through an automated modular platform

The impact of climate change is noticeable in the present weather, making water scarcity the most immediate mediator reducing the performance and viability of crops, including grapevine (Vitis vinifera L.). The present study developed a system (hardware, firmware, and software) for the determination of plant water use through changes in weight through a period. The aim is to measure the differences in grapevine water consumption in response to climate change (+4oC and 700 ppm) under controlled conditions. The results reveal a correlation between daily plant consumption rates and reference evapotranspiration (ETo).

Read More

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

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

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