Oenological potential of cv. Tortojona: A minority grape variety from Extremadura, southwest Spain

Abstract

This work, included in the VAVEGEX project, aims to evaluate the oenological, phenolic, chromatic and sensory characteristics of the grapes, must and wines produced from cv. Tortojona, minority variety grown in Extremadura region (Southwest, Spain). For this purpose, in 2024 season, four types of wines were performed following the traditional methods: (i) red wine, spontaneous fermentation (RWE); (ii) red wine, inoculation with Saccharomyces cerevisiae (RWSC); (iii) red wine, co-inoculation (mixed culture of Saccharomyces cerevisiae and Torulaspora delbrueckii (RWMix) and (iv) rosé wines (PWMix), inoculation with the mixed culture. Total polyphenol and anthocyanin (TPG, TAntG) were determined in grapes and additionally, in the must, total soluble solids (TSS) and yeast assimilable nitrogen (YAN). pH, titratable acidity (TA) and tartaric and malic acid (TAR, MAL) were analyzed in must and wines [1,2]. The characterization of wines included the determination of alcoholic strength (AS), volatile acidity, dry extract, total polyphenols, anthocyanins, catechins, tannins, and co-pigmented anthocyanins (TPP, Ant, Cat, Tan, and %C-Ant) and color intensity (CI) and hue [1,2]. When TSS of cv. Tortojona grapes reached 24.2 ºBrix, (typical harvest criterion for this region), YAN, TAR and MAL values reached 252.2 mg/L, 4.25 and 2.6 g/L respectively. These values are suitable for the production of both red and rosé wines. However, the pH (3.8) exceeded the optimal range (3.4–3.6), and the TPG (<1000 mg/L) and TAntG)(<150 mg/L) were lower than that observed in other cultivars grown in the area [1]. The AS values were from 12.9 (RWSC) to 13.7 %v/v (RWMix and PWMix) and the volatile acidity was <0.3 g acetic/L in all cases. In red wines, the mean values of TPP, Ant, Cat, and Tan for red wines were 1280, 194, 573, and 1308 mg/L, respectively. In general, these values are lower than those observed in wines produced from other widely cultivated grape varieties and, in consequence the IC values were low. All of the red wines received a positive evaluation from the judges, the most appreciated was RWMix for the highest intensity and aromatic complexity. The values of phenolic parameters or rosé monovarietal cv. Tortojona wine were characteristics of this type of wine [2]. It was highly appreciated by the judges for their colour and particularly by the complexity of their aromas. They identified certain aromatic descriptors characteristic and very appreciated in rosé wines as  raspberry strawberry. The results of this research are very promising for the wine industry in Extremadura and further studies are needed to validate these findings.

References

[1] Lavado, N., Uriarte, D., Moreno, D., Mancha, L. A., Prieto, M. H., Valdés, M. E. (2023). Front. Plant Sci.

[2] Villar, N., Pérez-Nevado, F., Andrés, A. I., García-Parra, J., Ramírez, M., Valdés, M. E., Moreno, D. (2025). Eur. Food Res. Technol.