terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

Abstract

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices). The trial was carried out in an experimental vineyard of the Tempranillo variety, located in a semi-arid area (Badajoz, Spain). CW and FW were elaborated according to the traditional methods for red wine. Then, 25FW, 50FW and 75FW wines were prepared by blending 25,50 and 75% FW and CW respectively and analyzed after the stabilization stage. Total Polyphenolic content, anthocyanins, catechins, the contribution to color due to copigmented anthocyanins and chromatic parameters were analyzed by spectrophotometric methods. The results obtained were subjected to ANOVA and PCA analyses. The sequence FW > 75FW> 50FW> 25FW> CW was observed for all the parameters evaluated and significant differences were found for most of them in 50FW, 75FW and FW with respect to CW. The PCA showed a good separation between CW and 25FW and the rest of the blending wines. Blending improved the phenolic and chromatic characteristics of CW by using the appropriate proportions of CW and FW. In addition, this could be a way to rent out the economic damage caused by the forcing application.

Acknowledgements: This research was supported by funds from Project IB20082, the ERDF and Junta de Extremadura, AGA001 (GR21196).

DOI:

Publication date: October 24, 2023

Issue: ICGWS 2023

Type: Poster

Authors

M. Esperanza Valdés-Sánchez1, Daniel Moreno-Cardona1, Nieves Lavado-Rodas1, David Uriarte-Hernandez2, Luis Mancha-Ramírez2, Antonia M. Vacas Ramos2 y M. Henar Prieto- Losada2

1 CICYTEX (Junta de Extremadura), Instituto Tecnológico Agroalimentario de Extremadura, Avda Adolfo Suárez s/n, Badajoz, Spain

2 CICYTEX (Junta de Extremadura), Finca La Orden, Guadajira, Badajoz, Spain

Contact the author*

Keywords

anthocyanins, catechins, copigmentation, hue, color intensity

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

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].

Read More

Impact of polyclonal selection for abiotic stress tolerance on the yield and must quality traits of grapevine varieties

The effects of climate change in viticulture are currently a major concern, with heat waves and drought affecting yield, wine quality, and in extreme cases, even plant survival. Ancient grapevine varieties have high intravarietal genetic variability that so far has been explored successfully to improve yield and must quality. Currently, there is little information available on intravarietal variability regarding responses to stress. In the current work, the intravarietal genetic variability of several Portuguese varieties was studied for yield, must quality, and tolerance to abiotic stress, through indirect, rapid, and nondestructive measurements carried out in the field.

Read More

Extreme vintages affect grape varieties differently: a case study from a cool climate wine region

Eger wine region is located on the northern border of grapevine cultivation zone. In the cool climate, terroir selection is one of the foundations of quality wine making. However, climate change will have a significant impact on these high value-added vineyards. This study presents a case study from 2021 and 2022 with the investigation of three grape varieties (Kadarka, Syrah, Furmint). The experiment was conducted in a steep-sloped vineyard (Nagy-Eged hill) with a southern exposure.

Read More

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

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