 IVES 9 IVES Conference Series 9 Pruning vine-shoots as a new enological additive to differentiate and improve the quality of wines

Pruning vine-shoots as a new enological additive to differentiate and improve the quality of wines

Abstract

AIM:The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

METHODS:Vine-shoots of the Tempranillo red variety were prepared in terms of size and type of toasting. Subsequently, they were added in different doses to the finished wine elaborated with grapes of the same variety and were macerated for up to 2 months, studying the evolution of the chemical and sensory profile. The wines with the best sensory profile were bottled and the study of their evolution was continued for 1 year. The parameters analyzed were the conventional enological ones, the phenolic composition by HPLC-DAD and the volatile composition by SBSE-GC-MS. The sensory analysis was carried out by a panel of 7 expert tasters and the visual, olfactory and taste phases were evaluated using a score from 1 (lowest perception) to 10 (highest perception) for each of the different attributes evaluated.

RESULTS:In all cases, an increase in aromatic notes related to dried fruits, a lower presence of drying and bitter tannins, as well as a decrease in bluish colors, fruity notes and herbaceous character were detected. The conventional chemical analysis was similar than the control wines while the results of the phenolic and aromatic compounds were consistent with the sensory analysis.

CONCLUSIONS:

The toasted fragments of pruning vine-shoots, considered until now as a viticulture residue, can be used as a new enological tool, as they are able to differentiate and improve the quality of the wines. This fact contributes to the sustainability of the vineyard and to the concept of circular viticulture.

ACKNOWLEDGMENTS:

This study was supported by USARVID019 Project (Ref.: IDI-20190844), financed by Pago de la Jaraba winery (Albacete, Spain) through the FEDER and CDTI entities.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Cebrián-Tarancón, Cristina, Fernández-Roldán, Sánchez-Gómez, Rosario: . Alonso, Gonzalo.L, M. Rosario

Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain., Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain. Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain. Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain. Salinas, Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.

Contact the author

Keywords

enological additive, maceration, red wine, sensorial improvement, toasted vine-shoots

Citation

Chemometric profiling of Pinot noir wine from south tyrol as a tool to reach wine style goals

AIM: Pinot Noir (PN) wines produced in South Tyrol were profiled with the aim to provide guidelines for the oenologist to reach specific winemaking goals in terms of typicity and quality.

Región Vitivinícola del Vale dos Vinhedos (Brasil): una metodología para la definición de límites geográficos y elaboración de cartas EN escala media

Los estudios regionales presentaron en Geografía, como en otras ciencias, en este siglo, varios enfoques. Cualquiera que sea la mirada sobre el espacio, en la base de la temática regional está la concepción

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

Territoire, terroir et marché du vin à la production

Work aimed at understanding the relationship between a terroir, in the agronomic sense, and the physico-chemical characteristics of grapes or wine are numerous today, as evidenced by the program of this symposium. But for an economist, the central question remains to know how the terroir can intervene in the construction of the economic value of wine and in the differentiation of its prices. Is the terroir effect recognized by the end consumer or is it only an internal adjustment variable in the production systems? Through which indicators can this terroir effect be managed by the various operators in the sector? In the end, isn’t it better to invoke a “territorial effect” that the actors can build, and of which the terroir would be one of the possible components?

New varieties descendant from Monastrell with lower sugar and high phenolic content adapted to warm climates

Given that climate change is a continuous process, it is necessary to constantly search for new strategies that help the viticulturist sector to mitigate its consequences. All adaptation strategies will have a greater or lesser effect that in turn will be marked by the times of action. As a long-term action, a genetic breeding program to obtain new varieties descendant from Monastrell has been developed in the Region of Murcia (more specifically, in the IMIDA Research Center) since 1997. In this program, new red varieties have been developed through directed crosses of the Monastrell variety with other varieties such as Cabernet Sauvignon, Tempranillo and Syrah.