Zoning influence in chromatic parameters in Monastrell grape

Abstract

Zoning analysis determine homogeneous areas principally from the point of view of the medium, giving as a result a map which cartographic units synthesize the relations between the edaphic factors; morphological factors of the soil and climatic factors. The combination of these types of parameters allows to obtain maps of suitability of the optimum areas for the crop of the vineyard. At present it has been delimited and characterized eight grape areas belonging to the D.O. Jumilla. The chosen plots has been: Varahonda, Cañada del Judío, Cañada de Albatana, El Carche, Rubializas, Agüeros, Cortijo del Agrio and Casa Vistalegre. 
The determined parameters are: Phenological parameters: Dates of sprouting, flowering, veraison, and harvest. Chemical parameters during maturation: total phenolic compounds, anthocyanins to pH 1 (extractable anthoc.) and anthocyanins to pH 3 (Total anthoc.), seed ripeness (MP) and index of cellular ripeness (IMC). 
As for the determination of chromatic parameters and of extractability, in the plot of Cortijo del agrio the biggest quantity of anthocyanins has been obtained on having finished the period of ripening, on the other hand the plot of Cañada del Judio is the one that has obtained the highest values of extractable polyphenols. In our study, for the IMC lower value has been obtained for the plot located in Cañada del Judio and the highest value for the plot of Cortijo del agrio. As for seed ripeness Rubializas and Cortijo del agrio are the plots that obtained the lowest values. 

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Rosario VILA LÓPEZ, Pascual ROMERO AZORÍN, José Ignacio FERNÁNDEZ FERNÁNDEZ, Adrián MARTÍNEZ CUTILLAS, Rocío Gil MUÑOZ

Viticultura Department, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), c/Mayor, s/n, 31050, La Alberca, Spain

Contact the author

Keywords

zoning, monastrell, chromatic parameters 

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Release and perception of γ-nonalactone and massoia lactone in the red wine matrix: impact of ethanol and acidity

Climate change (CC) is altering grape/wine composition, challenging wine sensory quality. Rising temperatures increase grape sugar levels, with higher wine ethanol (EtOH) contents, reduce total acidity (TA) converging with increased pH and lead to the accumulation of CC odorous markers such as γ-nonalactone (γ-C9) and massoia lactone (ML).

Description of the relationship between trunk disease expression and meteorological conditions, irrigations and physiological response in Chardonnay grapevines

In this audio recording of the IVES science meeting 2022, Florence Fontaine (Université de Reims Champagne Ardenne) speaks about grapevine trunk disease. This presentation is based on an original article accessible for free on OENO One.

Testing the effectiveness of Cell-Wall material from grape pomace as fining agent for red wines

Lately several works highlighted the capacity of grape cell-wall material (CWM) to interact with proanthocyanidins (PA), indicating its potential use as fining agent for red wines.1–4 However, those studies were performed by using purified PAs and very high doses of CWM (almost ten-fold higher than those used in wine industry for other commercial fining agents). The present study focuses on the applicability of CWM from Cabernet sauvignon pomace as fining agent for red wines under real winery conditions. Grapes of cultivar Cabernet sauvignon were harvested at three different maturity levels
(unripe, mature, and overripe) and used for red winemaking. The pomace of such vinifications were used as source of CWM, and applied into red wines at two different concentrations: 0.2 g/L and 2.5 g/L.

Assessing the Effectiveness of Electrodialysis in Controlling Brettanomyces Growth in Wine

Brettanomyces yeast can negatively impact the quality and stability of wines, posing a significant challenge to winemakers. [1] This study aims to develop novel management practices to limit Brettanomyces impact on wines by evaluating the effectiveness of electrodialysis (ED) technology in removing magnesium (Mg2+) from wine to prevent the development of Brettanomyces yeast. The ED technique utilizes charged membranes to extract ions from the wine, and it is considered an alternative to cold stabilization that requires less energy. [2]

Crafting wine’s signature: exploring volatile compounds from terroir to aging

The unique characteristics of terroir play a fundamental role in shaping the identity and quality of wines, influencing the aromatic complexity of young wines and their long-term aging potential. The volatile compounds responsible for these aromas are crucial to identifying and appreciating a given wine.