Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Obtaining new varieties derived from Monastrell for the preparation of low alcoholic wines

Obtaining new varieties derived from Monastrell for the preparation of low alcoholic wines

Abstract

The main challenge faced by viticulture is to improve the quality of the wines, adapting them to the new consumer demands that demand wines with lower alcohol content and greater freshness. In the last 30 years, a clear modification has been observed in the composition of the grape due to climate change, showing a higher sugar content due to an excess of maturity, giving rise to wines with a higher alcohol content, less organic acids, a higher pH high, and a lower anthocyanin content and, therefore, lower color (van Leeuwen and Destrac-Irvine, 2017).

There are different strategies to achieve wines with a lower alcohol content, one of them would be to obtain new varieties that can adapt to harsher growing conditions than the current ones and that are capable of producing quality grapes and wines. In 1997, a program of crossings directed from the Monastrell variety began at IMIDA. At present, a new line is being started in which the selection of hybrids that accumulate few sugars in the pulp and therefore suitable for the production of wines with a low alcohol content has been carried out.

In 2017, 6 red hybrids of “low alcohol content” were selected from crosses between Monastrell, Syrah and Cabernet Sauvignon, of which 20 strains of each were planted. This year for the first time they have entered production and have been able to be elaborated. The grapes were harvested on August 25 with a ºBrix between 21 and 23, and the CI of the wines obtained at the end of alcoholic fermentation is between 40 and 62 color points. The results, although still preliminary, may be very promising for the future of viticulture.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Gil-Muñoz, R.*, Moreno-Olivares, J.D., Gimenez-Bañón, M.J., Paladines-Quezada, D.F., Martinez-Gómez, J.C., Cebrián-Pérez, A., Fernández-Fernández, J.I.           

Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario; C/ Mayor s/n La Alberca (Murcia) Spain

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Relationship between soil and grapevine variety in the wineyard of Jura: example for the “Trousseau” variety from the “Terroir” of Montigny-Lès-Arsures (France)

Seven plots located in the commune of Montigny-lès-Arsures (Jura, 39), planted with grapevine varieties Trousseau and Savagnin, were chosen for a study of soil pits and a distribution of major and trace chemical elements in soils and wines. It was shown that the mineral matrix of the soil reflects the geological substratum and the sub-surface alteration process, while the organic soil matrix depends on agro-viticultural practices.

Read More

Use of ultrasounds to accelerate aging on lees of red wines

Aging on lees (AOL) is a powerful technique to protect varietal aroma and color. Simultaneously, helps to soften tannins and increase and improve wine body and structure. AOL is complementary to barrel aging modulating the wood impact and protecting wine from oxidative conditions.

Read More

French AOC positioning and their concepts and extension to other products

Constitue une appellation d’origine “la dénomination géographique d’un pays, d’une région ou d’une localité servant à désigner un produit qui en est originaire, et dont la qualité ou les caractères sont dus exclusivement ou essentiellement au milieu géographique, comprenant les facteurs naturels et les facteurs humains …”

Read More

Prototype development for the recovery of wine aromas from fermentation gases

Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.

Read More

Evidence of successful wine business strategies: customer acquisition, value or retention?

This presentation illustrates a series of successful wine businesses, which have managed to counter the downward trend impacting the global industry. How these businesses have been successful is explained through the planning and execution of strategies that focused on a clear and consistent aim in attracting new consumers. These cases add weight to the ehrenbergian position that for a business to be successful it must target new customers as a priority over alternative options like increasing value or improving customer retention.

Read More