Influence of terroir on the physicochemical and sensory composition of wines from the minority grape variety “Cenicienta” (Vitis vinifera L.) in Castilla y León (Spain)

Abstract

The Spanish minority varieties, such as the red Cenicienta recovered in Castilla y León, are raising greater interest due to its potential to diversify viticulture, although data on how terroir and vintage modulate their oenological expression are scarce1. This study evaluated the impact of 3 locations (Zamadueñas/Rueda/Toro) and 2 vintages (2023-24) on Cenicienta musts and single-varietal wines (standard winemaking conditions). The following physicochemical parameters were measured in musts: sugar concentration (ºBrix), pH, total acidity (g/L), malic acid (g/L), potassium (mg/L) and TPI. Parameters measured in wines: alcohol content (% vol), dry extract (g/L), pH, total acidity (g/L), TPI, tannins (g/L) and anthocyanins (mg/L). Wines were sensorially described by a panel of 8 experts (OIV sheet) and 26 consumer tasters using attribute ranking tasting. Musts grown in Rueda showed greater maturity (24.5-26.0 °B) and total acidity (5.3-5.6 g/L), with high potassium amount (1560-1800 mg/L). Toro spotlight TPI (27-37) and high potassium. Musts from Zamadueñas showed lower sugar (214-223 g/L) but higher malic acidity (1.1-1.8 g/L). Zamadueñas wines showed low alcohol (13.0-13.4 %) and more acidic pH (3.25-3.57); Rueda had more tannins (4.7 g/L) and high anthocyanins (421-654 mg/L) and Toro showed balance with medium extract (28-30 g/L) and intense colour. From the sensory point of view, 2023 vintage in Zamadueñas led the overall score (81.53/100) due to its clarity (8.5), intense colour (8.5) and balanced aromatic intensity (8.3). Rueda (80.88) stood out for aromatic frankness (8.44) and overall appreciation (8.52), while Toro (78.22) compensated for less frankness with greater persistence (8.28). In 2024, Toro reached 82.98/100 with high aromatic intensity/quality (8.6/8.1), volume (8.6) and persistence (8.6). Zamadueñas (80.28) maximized clarity (9.0) but had a light palate. Rueda (80.21) had an intermediate aromatic intensity (8.1). The ranking of attributes 2023 positioned Toro in terms of color/violet hues (T ≥ R ≥ Z) and aromatic intensity (R > T > Z). In 2024, Toro dominated in volume (T = R > Z), balance and overall quality. Zamadueñas led in red/black fruit (Z = T > R), acidity and astringency. Cenicienta variety demonstrates its versatility in Castilla y León: Toro is ideal for structured premium wines (volume/colour), Rueda for fresh aromatic wines (acidity/intensity) and Zamadueñas for light, fruity wines (acidity/fruit), validating its recovery and marketing

References

1. Pérez Magariño, S.; Bueno Herrera, M.; Curiel Fernández, M.; Martín, A.; Barajas, E.; Rubio, J.A. (2024). Caracterización enológico de vinos tintos elaborados con variedades minoritarias de Castilla y León. Tierras: Agricultura, 327, 68-71.