The Albariño route in Uruguay: A clonal selection process to produce quality wines

Abstract

In recent years, Uruguay has embraced the Albariño grape variety (Vitis vinifera L.) as one of the most promising for commercial growth. Originally cultivated in Galicia and northern Portugal, Albariño has risen to prominence in the global wine market, driving strong demand and significantly increasing grape prices [1].

Unlike other grape varieties with a longer history of market interest, the systematic selection of Albariño’s genetic material is relatively recent, with only a limited number of commercial clones currently available (certified clones of Galician origin [1]. Notably, CSIC-02 and CSIC-07 are exclusively reserved for winegrowers within the Rías Baixas D.O. in Galicia. Additional clones include VN04 (Vitis Navarra nursery), and several clones from the Vivai Rauscedo vineyard (42JBP, 43JBP, 44ISA, and IVCR-33). The latter are the most widely planted certified clones in Galicia today and demonstrated strong agronomic performance in experimental plots at the INIA Las Brujas Experimental Station in Uruguay. However, other commercial clones, such as ENTAV-ENRA 1143 have shown poor agronomic results in vineyards established in Uruguay.

Given the limited understanding of the behavior of different commercial clones and the inconsistent performance observed in local plantations compared to their regions of origin, Uruguayan producers tend to favor planting vineyards derived from local massal selection from which have originated internationally successful wines. However, it remains unclear whether this selection represents a single genetic material or a diverse group of materials.

Due to the absence of genetic analysis, in the 2023/24 season an experiment was conducted to quantify the variability among 435 mother plants from a nursery. The results showed significant phenotypic differences [variations in sprouting date, flowering, technological ripening, fruit yield, average bunch weight, load ratios (Ravaz Index), and fruit composition (soluble solids, acidity, and must pH]. To verify the presence of distinct genetic material, six genetically contrasting individuals were genotyped.

Wines obtained under controlled microvinifications were subjected to sensory analysis [2]. On the sensorially differentiated wines, their volatile profile was studied (HS-SPME-GC/MS) [3].

This paper presents the results obtained at each stage, where the variability obtained is challenging to attribute solely to environmental factors, suggesting potential underlying genetic diversity.

References

[1] Zamuz, S., Martínez, M. C., Vilanova, M. (2007). J. Food Comp. Anal., 20, 591–595

[2] Vilanova, M., Genisheva, Z., Masa, A., Oliveira, J. M. (2010). Microchem. J., 95, 240-246

[3] Mestre, M. V., Maturano, Y. P., Gallardo, C., Combina, M., Mercado, L., Toro, M. E., Carrau, F., Vazquez, F., Dellacassa, E. (2019). Fermentation, 5, 65-79