Terroir 2008 banner
IVES 9 IVES Conference Series 9 Sensorial characteristic of single variety red wines from four local variants of Tempranillo

Sensorial characteristic of single variety red wines from four local variants of Tempranillo

Abstract

It is well-known that there is a relationship between the “terroir” and the characteristics of grapes and quality of wines. However, adequate grape variety and other cultural factors should be also taken into account. Among the grape varieties cultivated, large number of local variants names are detected, which usually do reference to the region or zone. Usually vineyards can show some divergences that are correlated with vine adaptation to the medium (soil, climate, topography, etc.). This study was focused on the evaluation of the sensory characteristics of single-variety red wines elaborated with grapes from four different local variants of Tempranillo grapes, one of the most important Spanish red grape varieties. Vineyards were sited on homogenous soil units (Gomez-Miguel and Sotes, 2003) classified as optimal or good. Grapes were harvested in similar ripening stages, and wines were obtained applying the same winemaking processes, which were carried out in the winery of The Oenological Station of Castilla y León.
Obtained wines showed general sensory profiles very similar but some significant differences were found among them. Some aroma components (vegetal and fruity) so as some mouth feel sensations (astringency and green and hard tannins) showed the most notable differences. The effect of microoxygenation treatment of the wines was clearly noted on chromatic, aromatic and mouth feel sensations. Microoxygenated wines were valuated with higher values of colour intensity, violet tones, fruity note, global astringency and hard tannins, and with lower values of dirty, sulphidric and reduction aromas than no microoxygenated ones. After one year of wood aging, differences among microoxygenated wines and control ones were reduced.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Mª Luisa GONZÁLEZ-SANJOSÉ (1), Miriam ORTEGA-HERAS (2) and Silvia PÉREZ-MAGARIÑO (2)

(1) Dept. Biotechnology and Food Science, Burgos University. 09001 Burgos, Spain
(2) Oenology Station of Castilla y León, ITACyL. 47490 Rueda, Spain

Contact the author

Keywords

Sensory analysis, red wines, Tempranillo, synonymy, zoning

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Soil electrical resistivity, a new and revealing technique for precision viticulture

High resolution spatial information of soil electrical resistivity (ER) was gathered to assess the spatial variability patterns of vegetative growth of two commercial vineyards (Vitis vinifera L. cv.

Read More

How do different oak treatment affect the sensory composition of Chenin blanc wines over time?

Wooden barrels have been the preferred method for oak maturation for wines, but the use of alternative oak products, such as staves and oak chips have increased in South Africa due to lower production costs. This study investigated the effect of different oak products used during fermentation and ageing on the sensory profile, degree of liking and perceived quality of a South African Chenin blanc wine. The different wine treatments included an unoaked tank control wine, wines matured in 5th fill barrels, wines matured in new barrels from three different cooperages, and wines matured in 5th fill barrels with stave inserts from two different cooperages.

Read More

The role of protein-phenolic interactions in the formation of red wine colloidal particles

Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood.

Read More

Wine racking in the winery and the use of inerting gases

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More