Cultural and oenological performance of minority varieties (Vitis vinifera L.) of the Vinhos Verdes DOC region

Abstract

The Vinhos Verdes DOC Region is one of the largest Portuguese wine regions. In spite of several rivers crossing this region towards the Atlantic ocean conceiving important valleys more or less open, this region retains a considerable biodiversity in grapevines varieties, responsible by an equal diversity of typical wines from each one of the nine sub-regions: Amarante, Ave, Baião, Basto, Cávado, Lima, Monção / Melgaço, Paiva and Sousa (Order in Council 28/2008 and Ministerial Order 291/2009). Unfortunately, the legal rules are also responsible by the genetic erosion of such biodiversity (Mota, 2012) and the regional grapevine patrimony is in danger of disappearing. In reality, after a serious prospection of autochthonous varieties in the 80s, at this moment we know that the existence of some of them is confined to the collection fields.

Another preoccupation concerns the scarce information about these minority varieties. Thus, we carried out this study (during the years 2011 and 2012), concerning the cultural and oenological characteristics, in seven white varieties (Cainho, Cascal, Esganinho, Esganoso, Lameiro, Pintosa and S. Mamede) and eight red varieties (Doçal, Doce, Espadeiro Mole, Labrusco, Melhorio, Mourisco, Sezão and Verdelho). These varieties are installed in a ampelographic collection of the viticulture center, “Estação Vitivinícola Amândio Galhano” (EVAG) located in Arcos de Valdevez. Each grapevine variety was followed in 5 vines that are grafted in 196-17 Cl, planted 2.75m ´ 2.5m and trained in a VSP (Vertical Shoot Position) system.

Rendering parallel with the characterization and identification of these genotypes by microsatellite markers amplification, we report now their main cultural characteristics and corresponding oenological parameters. From this study resulted a group of varieties with different times of vegetative development (phenological states), different fertility and production of grapes, different sugar contents and chemical proprieties, and so, revealing a high interest to be included in the sub-regional vinification, avoiding the standardization of Vinhos Verdes wines.