Caracterización en función de la composición nitrogenada de 25 variedades blancas pertenecientes a la colección del ICVV (D.O.Ca. Rioja, España)

Trabajo presentado en el 43º Congreso Mundial de la Viña y el Vino y 18ª Asamblea General de la OIV, celebrado en Ensenada, Baja California (México), del 31 de octubre al 4 de noviembre de 202

Study of wine volatile composition of tempranillo versus tempranillo blanco, a new white grape variety

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety

Changes on grape volatile composition after elicitors and nitrogen compounds foliar applications to Garnacha, Tempranillo and Graciano vines

Grape volatile compounds determine the wine quality and typicity. The aim of this work was to study the effects of several foliar applications in 'Garnacha', 'Tempranillo', and 'Graciano' grapevines in order to enhance their grape volatile composition. The field trial involved the application of two nitrogen compounds, urea (Ur) and phenylalanine (Phe), and two elicitors, methyl jasmonate (MeJ) and a yeast extract (YE). The analysis of grape volatile compounds was carried out by HS-SPME-GC-MS. For 'Garnacha', most terpenes, and C13 norisoprenoids increased their grape content by applying Ur and Phe, and especially MeJ. For 'Tempranillo', treatments with Ur and MeJ improved the synthesis of most terpenoids. For 'Graciano', a trend to decrease the terpenoids content in grapes with the treatments was observed; however, Phe application increased C13 norisoprenoids content. In conclusion, foliar application of, Phe or Ur, and an elicitor, MeJ, can be a useful tool to improve grape quality.Financial support was given by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) under the project RTA2013-00053-C03-01. S. M.-S.-R. thanks Gobierno de La Rioja for her predoctoral contract and E.P.P.A thanks Ministerio de Ciencia, Innovación y Universidades for her postdoctoral Juan de la Cierva-Incorporación contract

Phenolic profile of wine obtained by co-inoculation of Hanseniaspora osmophila and Saccharomyces cerevisiae strains

Trabajo presentado en el 44º Congreso Mundial de la Viña y el Vino (OIV), celebrado en Cádiz y Jeréz de la Frontera (España), del 5 al 9 de junio de 2023