Reconocimiento geoedafológico para la zonificación vitivinícola de la D.O. Montilla-Moriles

Condensed tannins (also called proanthocyanidins) are a widely distributed throughout in plants kingdom and are one of the most important classes of secondary metabolites, in addition, they are part of the human diet. In wine, they are extracted during the winemaking process from grape skins and seeds. These compounds play an important role in red wine organoleptic characteristics such as color, bitterness and astringency. Condensed tannins in red wine are oligomers and polymers of flavan-3-ols unit such as catechin, epicatechin, epigallocatechin and epicatechin-3-O-gallate. The monomeric units can be linked among them with direct interflavanoid linkage or mediated by aldehydes.

Domesticated grapes are assumed to have originated in the Middle East. However, a considerable number of species are native in East Asian countries such as China, Korea and Japan as well. Evidence suggests that a total of seven species and eight varieties have been found to be native to Japan. A wide level variation in morphology, genetic and fruit composition exist in wild grape native to Japan.

AIM: Vine diseases are still responsible for economic losses. Previous study in our laboratory, have shown effects of oenological tannins against Botrytis cinerea1,2. According to this, the aim was to evaluate the wine protection by oenological tannins against an another disease, the downy mildew. METHODS: During the 2020 vintage, infected grapes by downy mildew (Vitis vinifera cv. Merlot) were collected from the dispositive ResIntBio. The 100 kg were crushed, destemmed and dispatch into 10 aluminium tanks. SO2 was added at 3 g/hL. Oenological tannins (grape, quebracho, ellagitannin or gallotannin) were added at 100 g/hL into eight different tanks (4×2 tanks). The two last tanks were considered as control without addition of oenological tannins. Alcoholic fermentation was achieved with Actiflore 33® at 20 g/hL. Malolactic fermentation was achieved with Lactoenos B7at 1 g/hL. Finished wines were sulfited to obtain 45 mg/L of total SO2.

Valpolicella is a famous Italian wine-producing region. Wines produced in its different sub-regions are believed to be aromatically different, as confirmed by recent studies in our laboratory. Aging is a very common practice in Valpolicella and it is required by the appellation regulation for periods up to four years require wines. The aim of this study was to investigate the evolution, during aging, of volatile chemical composition of Valpolicella wines obtained from grapes harvested in different sub-regions during different vintages.

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