Macrowine 2021
IVES 9 IVES Conference Series 9 Improving the phenolic composition of cv tempranillo wines by blending grapes of different ripening state

Improving the phenolic composition of cv tempranillo wines by blending grapes of different ripening state

Abstract

The aim of this work was to reduce the alcohol content of Tempranillo wine. Tempranillo wines were produced by grapes harvested at different ripening dates (August 11 which was 21 oBrix and September 28 with 25 oBrix). At the second date, the Tempranillo wines were elaborated as follows: grapes were destemmed, crushed and collected into 50 L stainless-steel vats. Before preferementative maceration in cold, 50 % (M1) and 70 % (M2) of the must have been replaced by the same percentage of must from the first harvest. In addition, a control wine (C) was performed with only grapes from the second harvest. A total of 17 anthocyanin, 11 flavonols, 8 flavanols and 6 hicroxicynamics compounds were identified and quantified in Tempranillo wines. The results showed that M1 and M2 wines had a higher amount of phenolic substances than control wines (M2 > M1 > C). M1 wine contained higher amounts of anthocyanins and flavonols and M2 showed major concentration of flavanols, while the hicroxicinamycs compounds were unaffected. In addition M1 and M2 wines showed lower alcohol content and pH than control wine. These results have shown that the blend of grapes from different harvest might be a good option to avoid the asynchrony between the maturity of the pulp and the skin in certain wine-growing warm areas.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

M. Esperanza Valdés*, Daniel Moreno, David Uriarte, Luis Mancha, Mar Vilanova, Samuel Frutos

*INTAEX – CICYTEX. Centro Inves

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Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

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