terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Typicality of Rioja wines: identification of sensory profiles for the three subregions of DOCa Rioja

Typicality of Rioja wines: identification of sensory profiles for the three subregions of DOCa Rioja

Abstract

Within the DOCa Rioja three main production areas are differentiated: Rioja Alta (RA), Rioja Alavesa (RAv) and Rioja Oriental (RO). They are three diverse territories with particular characteristics that are claimed to give rise to differentiated profiles. The present work aims at evaluating the sensory diversity of young commercial red wines in these three subregions. Therefore 30 young red wines (mainly Tempranillo and vintage 2021), ten from each subregion, were sensory described following a non-verbal free sorting task and a verbal free comment task by 32 well-established Rioja winemakers. The sorting task evidenced that the main sensory differences perceived were between Rioja Oriental and Rioja Alta/Rioja Alavesa. These differences were mainly attributed to colour intensity, body/structure and liquorice aroma, which were perceived with higher intensity in wines from Rioja Alta/Rioja Alavesa than in those from Rioja Oriental. The free description task showed shared sensory profiles but also specific sensory profiles for each of the three regions. Rioja Alta and Alavesa display a common sensory profile characterised with high colour intensity and purple-violet hue, high aroma intensity with fresh fruit and lactic aromas and high acidity. Similarly, Rioja Alavesa and Oriental share a prototype of wine described with low colour and medium aromatic intensities, grassy and fresh aroma, and powerful tannin with low acidity. Regarding specific characteristics, Rioja Alta presents a unique and typical profile with high colour intensity, ripe fruit, spicy and balsamic/mint aromas with powerful tannins. Rioja Alavesa´s typical profile is characterised by medium colour intensity, gummy candy, fresh fruit, lactic and floral aroma, with silky, and mellow mouthfeel. The characteristic profile for Rioja Oriental was moderate colour intensity with ruby-garnet hue, dried fruit, jammy fruit, alcohol and spicy aromas and light in mouth. This project is of particular importance since it is the first-time scientific research tries to distinguish between the three subregions of DOCa Rioja and attempts to provide a sensory identity, contributing at the same time to a better understanding of the notion of typicity in wine.

Acknowledgements: This project was funded by the Instituto de Estudios Riojanos (call 2022).

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

A. Iosofidis1, M. Gonzalez-Hernandez1*, C. Castillo Rio1, P. Fernández-Zurbano1, M. P. Sáenz-Navajas1

1Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja). Departamento de Enología, Logroño, La Rioja, Spain

Contact the author*

Keywords

designated origin, red wine, typicity, free description, sorting task

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Oenological compatibility of biocontrol yeasts applied to wine grapes 

Antagonistic yeasts applied to wine grapes must be compatible with the thereafter winemaking process, avoiding competition with the fermentative Saccharomyces cerevisiae or affecting wine flavour. Therefore, fifteen epiphytic yeasts (6 Metschnikowia sp., 6 Hanseniaspora uvarum, 3 Starmerella bacillaris) previously selected for its biocontrol ability against Alternaria on wine grapes were evaluate for possible competition with S. cerevisiae by the Niche Overlap Index (NOI) employing YNB agar media with 10 mM of 17 different carbonate sources present in wine grapes (proline, asparagine, alanine, glutamic acid, tirosine, arginine, lisine, methionine, glicine, malic acid, tartaric acid, fructose, melibiose, raffinose, rhamnose, sucrose, glucose).

Characterization of spoilage yeasts from Malbec grapes from San Rafael wine region (Argentina)

The yeast ecosystem in grape musts is quite broad and depends on the region and the health of the grapes. Within this, there are yeasts that can generate fermentative deviations and/or cause defects in the wine. It is very important to address this issue because there are significant economic losses in the wine industry when the fermentation process and/or the organoleptic characteristics of the wine are negatively affected, even more today since climate change has a marked effect on the composition of this ecosystem. The aim of this work is to characterize the behavior regarding detrimental oenological features of potential spoilage yeasts isolated from viticultural environments.

Entomopathogenic nematodes application for controlling Lobesia botrana in grapevine and their impact on grapevine quality 

Entomopathogenic nematodes (EPN) are well-known biological control agents combined with specific adjuvants that now allow their use against aerial pests. Lobesia botrana (Lepidoptera: Tortricidae) is one of the major harmful pests detected in worldwide vineyards. Previous studies demonstrated that the EPNs Steinernema feltiae and S. carpocapsae could control L. botrana. The hypothesis was that the best combination of EPN-adjuvant/timing (season/temperatures) will support the use of EPN in the vineyard against L. botrana with no impact on the grape performance.

Vineyard yield estimation using image analysis: assessing bunch occlusions and its dependency on fruiting zone canopy features

Performing accurate vineyard yield estimation is of upmost importance as it provides important benefits to the whole vine and wine industry. Recently, image-analysis approaches have been explored to address this issue however this approach has as main challenge the bunch occlusion, mostly by vegetation but also by neighboring bunches. The present work aims at assessing the magnitude of bunch occlusion by neighboring bunches and to evaluate its dependency on a selection of vegetative and reproductive vine parameters assessed at fruiting zone. Forty vine segments (1 m) of two vineyard plots of the white cultivars ‘Alvarinho’ and ‘Arinto’ were assessed for vegetative and reproductive features at fruiting zone and imaged with a 2D camera.

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].