Effects of rootstock and environment on the behaviour of autochthone grapevine varieties in the Douro region

Climate strongly affects the geographical distribution of grape varieties, grapevine cultivation techniques and wine organoleptic properties.

Red wines can sometimes exhibit undesirable green, herbaceous, and vegetative aromas, negatively impacting their sensory profile and consumer acceptance.

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Astringency is a crucial sensory attribute typically described as the drying and/or puckering sensation occurring after the consumption of tannin-rich foods and beverages. In this study, thirty-seven red wines from different varieties, origins and styles were evaluated, analyzing both chemical and sensory features. Principal Component Analysis was used for dimensionality-reduction and for correlating selected chemical parameters against astringency. The results showed that tannin content was the most important chemical parameter influencing overall astringency but more clearly the dryness sub-quality, followed by pH, titratable acidity and alcohol content.

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