24 research outputs found
Identification and Characterization of White Grape Varieties Autochthonous of aWarm Climate Region (Andalusia, Spain)
The high sensitivity of one of the most important crops in the world, such as vine (Vitis vinifera L.), to particular changes caused by the phenomena associated with global warming, is encouraging the wine industry to place value on grape varieties that are autochthonous to each production area. These are generally conserved in germplasm banks and may pose a useful tool to counteract the effects of climate change. In order to determine the actual resource that such varieties constitute, this research has carried out a genetic identification, a morphological characterization, and an analysis of the grape musts obtained from four autochthonous varieties (Cañocazo, Castellano, Mantúo de Pilas, and Palomino Fino). This genetic analysis has allowed the identification of autochthonous varieties with different genotypes. However, all of them had similar phenotypic characteristics in terms of high hair density in adult leaves. With respect to the physicochemical composition of the musts, significant differences have been observed between the autochthonous varieties, with respect to the control variety of Palomino Fino. Nevertheless, all of them have exhibited an adequate physicochemical composition to produce quality white wines. For all of the above reasons, these local varieties should be considered suitable for cultivation in areas with warmer and drier climates, such as Andalusia (Spain)
Preliminary Study of Somatic Variants of Palomino Fino (Vitis vinifera L.) Grown in aWarm Climate Region (Andalusia, Spain)
Vegetative propagation ofVitis viniferacultivars over hundreds of years has led to the accumulation of a large number of somatic variants of the same grapevine variety. These variants are now considered a working tool to cope with changing environmental conditions as a result of, among others, global warming. In this work, three somatic variants of the major grapevine variety of the South West (SW) of Andalusia (Spain), Palomino Fino, have been genetically and morphologically characterized, as well as their grape musts from two different vintages. The genetic analysis at 22 microsatellite loci confirmed the identity of the three somatic variants that presented the same genotype as Palomino Fino, while the morphological study showed differences between the three somatic variants and Palomino Fino, highlighting the somatic variant Palomino Peluson. Regarding the physicochemical analysis of its musts, differences were also observed between the somatic variants and Palomino Fino. As a result of all of the above, the use of grapes from somatic variants can be a viable and natural alternative for the production of quality wines in warm climate areas. On the other hand, promoting the cultivation of the somatic variants could contribute to preventing the loss of Palomino Fino intraspecific variability
Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient
Wine lees are defined as the sediment formed at the bottom of the tank or barrel after wine alcoholic fermentation. They have a heterogeneous composition and currently constitute 6% of the byproducts generated by each ton of wine grapes. However, it is the most under-researched of all the byproducts of the winemaking process. Therefore, with the aim of highlighting this byproduct, a physicochemical and nutritional characterization of winemaking lees from three different wine making processes (white, rose, and red winemaking) was carried out. In addition, the technological properties of these winemaking lees were also analyzed. The lees analyzed in this research demonstrated an interesting nutritional and heterogeneous composition. Moreover, wine lees showed high values of emulsifying capacity. Thus, winemaking lees could be considered, in a preliminary way, as a new ingredient to be included in new food formulations
Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (Vitis vinifera L.)
Uva Rey’ is considered an Andalusian (Spain) ancient autochthonous cultivar with
hard white grapes used for the production of wine and raisins and also for raw consumption.
Currently, this cultivar is not included in the o cial register of Spanish grapevine varieties and
there is neither a description nor a characterization that could facilitate its insertion in this register.
In order to study this genetic resource, a genetic and morphological characterization of ’Uva Rey’
has been carried out in comparison with ’Palomino Fino’, the main cultivar in Andalusia (Spain).
Additionally, grape must physicochemical characterization and grape berry texture profile analyses
were performed. Genetically, ’Uva Rey’ was synonymous with the cultivar ’De Rey’. ’Uva Rey’ grape
must physicochemical results showed a lower sugar concentration and a higher malic acid content
compared to ’Palomino Fino’ must, while the analysis of the grape berry texture profile proved to
be more consistent and cohesive. These results can be attributed to the longer phenological cycle
presented by ’Uva Rey’. All these facts could lead to consideration of ’Uva Rey’ as a cultivar for the
production of white wines in warm climate regions
Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines
The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of beta-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character
Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone
The current trend of rising temperatures and sun irradiation associated to climate change is
pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening,
leading to earlier harvesting dates and grape must with an unbalanced composition. However,
this climatic trend could be exploited to produce other types of wine. In this sense, the increase in
temperature could be used to produce wines with overripe grapes. In this regard, the aim of this
research work is to evaluate the influence of different degrees and techniques of grape over-ripening
to produce wines with the presence or absence of its skins during alcoholic fermentation. To this end,
a physicochemical characterization of grape musts and wines obtained from overripe grapes and the
monitoring of their fermentation has been performed. Over-ripening grapes by sun-drying has been
established as a viable technique viability, producing musts and wines with unique physicochemical
and sensory characteristics. In view of the above, it is considered that the production of wines from
overripe grapes and in the presence or absence of grape skins is a viable approach to make new white
wines taking advantage of the conditions imposed by climate change in a warm climate zone and
meet the trends and expectations of current wine consumers.This researchwas funded by PALOMINOSWINES research contract, fund number OT2018-093
Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation
The production of white wines with the presence of grape skins is a historical technique used in different regions with winemaking tradition. However, the current trend is to maintain the presence of grape skins during white wine making only during the pre-fermentation phase in order to enrich and give greater complexity to the sensory profile of the wines. Given these precedents, this study is the first to consider the effect of the presence of different grape skins doses throughout the alcoholic fermentation process. To this end, the effect of 5 different doses of grape skins (20, 40, 60, 80 and 100%) has been studied with respect to a control (0%) during alcoholic fermentation, the physicochemical composition of the final wines and a preliminary sensory analysis. The presence of grape skins has led to an increase in viable biomass and speed of fermentation with respect to the control. However, no differences have been observed in terms of the consumption of nitrogenous sources by yeasts. The wines produced have not shown great differences in their physicochemical composition, except for the volatile acidity. In addition, the preliminary sensory analysis showed differences between the different grape skins doses studied, where the wine produced with 20% grape skins has been the best evaluated by the tasting panel. In this sense, the production of wines with a 20% grape skins presence during the entire alcoholic fermentation is presented as a viable technique that would allow the diversification of the production of white wines and meet the trends and expectations of current wine consumers
Bee Pollen Role in RedWinemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate RedWines
One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography-Mass Spectrometry, Odorant Activity Values analysis to find out each compound's fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.Universidad de Cádi
El vino en la alimentación y la salud
IV Encuentros de Primavera de la Universidad de Cádiz en El Puerto de Santa Marí
Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines
Flor velum yeast growth activators during biological aging are currently unknown. In this
sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence on
viable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already been
studied. Additionally, bee pollen e ects on the main compounds related to flor yeast metabolism and
wine sensory characteristics have been evaluated. “Fino” (Sherry) wine was supplemented with bee
pollen using six di erent doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than
0.25 g/L can be an e ective flor velum activator, increasing yeast populations and its buoyancy due to
its content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did not
induce any significant e ect on flor velum metabolism, physicochemical parameters, organic acids,
major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increase
wine’s biological aging attributes, obtaining the highest score from the tasting panel. Multiflora bee
pollen could be a natural oenological tool to enhance flor velum development and wine sensory
qualities. This study confirms association between the bee pollen dose applied and the flor velum
growth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velum
in biologically aged wines