Sensory profiling and changes in colour and phenolic composition produced by malolactic fermentation in red minority varieties

Abstract

This research studies the sensory properties and chemical composition of varietal wines made with minority varieties from La Rioja (Spain) and it analyses the transformations in phenolic compounds and colour parameters occurring during the malolactic fermentation. In this sense, all the analysed parameters underwent changes of the same magnitude during this stage and both anthocyanin and hydroxycinnamic acid distribution was found to be dependent on the grape variety and not on the winemaking process. Wines made with these varieties showed high values of resveratrol that could lead to healthier wines, and the variety Maturana Tinta de Navarrete was found to share quite similarities in the chemical parameters with Tempranillo, studied as a reference variety. In the sensory analysis, and although all the wines obtained good punctuations, Monastel and Maturana Tinta de Navarrete were the best valued. Monastel had the highest colour intensity and both varieties showed high aromatic intensity and great complexity. In mouth, Monastel showed the greater persistence, mount length and structure and Maturana Tinta de Navarrete was described as fresh and pleasant. In conclusion, this research shows the first characterization of these wines and provides data to be used as a chemotaxonomic tool to fingerprint them. Moreover, it opens the door to the use of minority varieties providing a viable alternative to traditional grape varieties cultivated in La Rioja and favouring consumer offer and wine differentiation.

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

“…A few grapevine varieties such as Cabernet‐Sauvignon, Chardonnay, Merlot, Malbec, Tempranillo, Sangiovese, among others, thus account for a large surface of the vineyard planted worldwide . However, the introduction and spread of these grapevine varieties, mostly in South America, has caused a massive loss of minority and autochthonous grapevine varieties traditionally grown in different wine‐growing regions . Moreover, the disappearance of a large number of old grapevine varieties and the varietal homogenization of the vineyard entail an increase in genetic vulnerability in relation to the spread of pathogens against which the cultivated varieties are not resistant …”

“…10 However, the introduction and spread of these grapevine varieties, mostly in South America, has caused a massive loss of minority and autochthonous grapevine varieties traditionally grown in different wine-growing regions. [11][12][13][14][15][16] Moreover, the disappearance of a large number of old grapevine varieties and the varietal homogenization of the vineyard entail an increase in genetic vulnerability in relation to the spread of pathogens against which the cultivated varieties are not resistant. 15,[17][18][19] In recent years, a new productive trend has gradually been introduced in the world wine industry, favoring the production and preservation of minority grapevine varieties.…”

Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines

“…The wines made with pectinolytic enzymes and carbonic maceration showed lower contents of total flavonols, although it is important to take into account that the amounts of flavonols were low in all of the wines investigated. 42 In a previous study, the effect of carbonic maceration on the flavonol content of red still wines was analysed 43 and a lower content of flavonols reported in the carbonic maceration wines compared to the control wines.…”

Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

“…Previous studies of local red varieties from this region highlighted the vine‐growing interest of Monastel and Maturana Tinta de Navarrete grape varieties, which could be a good complement to the most widespread variety of the area—Tempranillo—which implies 85% of the surface of red grapes cultivated in La Rioja. Therefore, studies on the sensory properties and phenolic composition of varietal wines made with these varieties have recently been carried out . However there is no published information about the aromatic profile of these wines.…”

“…Therefore, studies on the sensory properties and phenolic composition of varietal wines made with these varieties have recently been carried out. 8 However there is no published information about the aromatic profile of these wines. Moreover, it is important to highlight that the mere knowledge of the volatile composition of a wine, without sensory evaluation, is inadequate to predict the flavour of the whole system as perceived by a trained sensory judge.…”