 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Preliminary evaluation of agronomic and enological properties of preselected grapevine clones of ‘Tempranillo’ and ‘Graciano’ in DOCa Rioja (Spain)

Preliminary evaluation of agronomic and enological properties of preselected grapevine clones of ‘Tempranillo’ and ‘Graciano’ in DOCa Rioja (Spain)

Abstract

AIM. Cultivation of a few number of clones is causing the loss of vineyard biodiversity, resulting in the disappearance of biotypes that could be of interest to face future challenges, such as climate change or appearance of new pests. This topic is so relevant that OIV dedicated a recent resolution (OIV, 2019) to the recovery and conservation of intra-varietal diversity. In order to avoid the loss of grapevine intra-varietal diversity of DOCa Rioja grape varieties, Regional Government of La Rioja established a germplasm bank with more than 1.600 accessions, which origin lies in the prospecting and sampling of ancient vineyards located throughout the whole region. 30 clones of Tempranillo and 13 clones of Graciano were preselected and multiplied in a new vineyard for further observations. The aim of this work is to describe the first results obtained from the agronomic characterization of these preselected clones, which constitute the base of a new clonal selection that aims to increase the range of available certified clones.

METHODS. Candidate clones (30 cv. Tempranillo; 13 cv. Graciano) were planted in 2016 in an experimental vineyard in La Rioja (Spain). A complete randomized block design was set up with four replicates of 10 plants. In 2020, clones were evaluated according to their phenological data (time of bud burst, full bloom, veraison and physiological ripeness). At harvest, yield parameters were determined: weight of 100 berries (g), cluster weight (g), fertility (clusters/shoot), yield (kg/plant) and cluster compactness (OIV descriptor Nº204). Must chemical composition was determined by analyzing ºBrix, pH, total acidity (g/l), tartaric acid (g/l), malic acid (g/l) and potassium (mg/l). The following vegetative growth parameters were determined: average shoot weight (g), pruning fresh weight (kg/plant) and Ravaz Index. In addition, clones were vinified and wine physical-chemical parameters, total phenolic index (TPI), anthocyanin content (mg/l) and color intensity were determined.

RESULTS. Significant differences between clones were found for each parameter. Results confirmed therefore the huge wide genetic variability existing between the clones regarding their agronomic behaviour. Moreover, clones also showed great differences regarding wine composition. Nonetheless, data collection needs to continue for at least 3 vintages in order to fulfill their caracterization independently from climatic conditions.

CONCLUSIONS

Clones have shown big differences in many of the parameters analyzed. The diversity found is a potential tool for the selection of those candidates with the best properties and constitutes the best guarantee of adaptation of these varieties to future objectives and environmental conditions.

DOI:

Publication date: September 1, 2021

Issue: Macrowine 2021

Type: Article

Authors

Javier Portu , Gobierno de La Rioja, Finca La Grajera, Elisa BAROJA, Juana MARTÍNEZ. Luis RIVACOBA. Enrique GARCÍA-ESCUDERO,

Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC). Ctra. de Burgos Km. 6, Logroño, La Rioja 26007, Spain,

Contact the author

Keywords

intra-varietal diversity, climate change, clonal selection, genetic erosion

Citation

Parcours de découverte des terroirs viticoles

A partir des recherches conduites sur la caractérisation des terroirs viticoles par des chercheurs de l’Unité de Recherches Vigne et Vin (1, 2, 3, 4, 5) du Centre INRA d’Angers, Terre des Sciences, le Centre de Culture Scientifique et Technique d’Angers (CCSTA) a mis au point un parcours de découverte d’une journée dans le vignoble angevin avec une approche pluridisciplinaire.

How to transform the odor of a white wine into a red wine? Color it red!

Does a white wine smell like red wine if you color it with red food coloring? A study by Morrot, Brochet, and Dubourdieu (2001, Brain and Language) suggests so. Subjects perceived red wine odors when tasting white wine that had been colored red. The perceived odor profile of the colored white wine became similar to that of a red wine. However, the forced-choice procedure used by Morrot et al. has some methodological shortcomings. Here, we used an alternative method (a rating procedure) to evaluate the presented wines.

MicrobiomeSupport: Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals

Microbiomes have crucial roles in maintaining life on Earth, and their functions drive human, animal, plant and environmental health. The microbiome research landscape is developing rapidly and is performed in many different science fields using similar concepts but mostly one (eco)system at-a-time. Thus, we are only starting to unravel and understand the interconnectedness of microbiomes across the (eco)systems.

Development of a new sustainable filtering media for wine and beer clarification and sterilisation

Different separation techniques are frequently used during vinification process. Nowadays, clarification and microbiological stabilization of wine or beer can be done using precoat filters or crossflow filters to remove yeast and bacteria. Kieselguhr powders are the most used filter aids for precoat filtration. Their crystalline structure and their pulverulent nature induce ecotoxicological risks when used. Moreover, regeneration and reuse of these filter aids is not efficient and the filtration waste requires cost effective retreatment.

Ellagitannin profile of red and white wines aged with oak chips

Wine aging with oak chips is nowadays a common alternative to barrel aging, aiming to improve wine quality through the fast extraction of wood derived compounds. From the pool of wood phenols, ellagitannins have been reported to have the most significant impact on the wine’s organoleptic profile. Their final concentration in wines is influenced by several factors, with toasting level considered as one of the most important.