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…

Evaluation of terroir suitability for vine cultivation in new areas using geographic multi-criteria decision support

Based on historical vine cultivation, the recent development of wine production in Drama wine region (Greece) has led to vine cultivation expansion of white and red varieties. The current cultivation of 500 ha of vineyards is expected to increase in the coming years. Natural terroir units (NTU) have been designed recently to support the production of high quality wines in the region [1]. The aim of this work is to evaluate the relevancy of the proposed NTUs regarding their suitability to produce wines of specific sensorial identity, and to provide guidelines for correct site selection for the expanding wine industry of the region.

Metabolomic profiling of heat-stressed grape berries 

The projected rise in mean air temperatures together with the frequency, intensity, and length of heat waves in many wine-growing regions worldwide will deeply impact grape berry development and quality. Several studies have been conducted and a large set of molecular data was produced to better understand the impact of high temperatures on grape berry development and metabolism[1]. According to these data, it is highly likely that the metabolomic dynamics could be strongly modulated by heat stress (HS).

Influence of p-Coumaric Acid and Micronutrients on Growth and 4-Ethylphenol Production by Brettanomyces bruxellensis

The wine spoilage caused by Brettanomyces bruxellensis is one of the global concerns for winemakers. Detecting the presence of B. bruxellensis using routine laboratory culture techniques becomes challenging when cells enter the viable but not culturable (VBNC) state. This study aims to investigate the impact of p-coumaric acid (a volatile phenol precursor) and micronutrients on B. bruxellensis’ culturability, viability, and volatile phenol production under sulfite stress. In red wine, exposure to a high sulfite dose (100.00 mg L-1 potassium metabisulfite) resulted in immediate cell death, followed by a recovery of culturability after two weeks.

How are canned wine drinkers perceived? An investigation involving Swiss nationals and different scenarios of outdoor leisure activities

This study examines how people who consume wine in cans are perceived in terms of their basic personality characteristics, helps understand the role of cultural background on people’s perception, and verify the role played by the consumption context on the perception. Our hypothesis is that prejudice and negative attitudes towards wine in cans might exert a negative effect on the evaluation of people who consume canned wine. To evaluate this hypothesis, the consumption of wine in cans was evoked in four different contexts of use during outdoor leisure activity (beach resort, ski resort, desert safari, and party). In order to examine the effect of culture on subject’s response we use participants from Switzerland, a country where three different cultures, associated with three different languages, cohabit.

Towards a better understanding of cultivar susceptibility to esca disease: results from a pluriannual common garden monitoring

Grapevine (Vitis vinifera L.) exhibits a high level of genetic and phenotypic diversity among the approximately 6000 cultivars recorded. This perennial crop is highly vulnerable to numerous fungal diseases, including esca, which is a complex vascular pathology that poses a significant threat to the wine sector, as there is currently no cost-efficient curative method[1]. In this context, an effective approach to mitigate the impact of such diseases is by leveraging the crop’s genetic diversity. Indeed, susceptibility to esca disease appears to vary between cultivars, under artificial or natural infection. However, the mechanisms and varietal characteristics underlying cultivar susceptibility to esca are still unknown.