• » Infowine Premium
  • » Use of Monastrell crosses for obtaining varieties adapted to climate change
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Use of Monastrell crosses for obtaining varieties adapted to climate change

Rocio Gil Muñoz, Instituto Murciano de Investigación y Desarrollo Agroalimentario, Spain

Use of Monastrell crosses for obtaining varieties adapted to climate change

One of the challenges facing the current viticulture is the adaptation to the new weather conditions that is causing climate change. The vegetative cycle of the vine depends on the temperature, so that the phenological stages can be predicted with models based only on temperature. Therefore the only possibility of maintaining the crop in warm areas is to try to obtain varieties better adapted to the new scenario, which have a longer vegetative-productive cycle and mature in less warm periods.

In 1997, we started a program of directed crossings in order to obtain new varieties from Monastrell that inherited their good qualities and contributed positive characters from other varieties that allowed them to adapt to future challenges. Currently, we have 10 selected crosses with high phenolic content, three of which have already begun their registration process. For its selection, its harvest time has also been taken into account, so that at present we have five different harvest seasons that begin in mid-August and end at the beginning of October. Within these hybrids are also selecting others for their low alcohol content, trying also to solve another problem facing the sector. In addition, it should be mentioned that within the plant material obtained by the crosses, white hybrids have been obtained among the descendants, being able to introduce new white varieties.

Finally, a problem that presents the production of wines, both white and red, is the negative herbaceous flavor provided by the seeds, as well as the high astringency. That is why it has been considered interesting to open another line of wine grape improvement in which varieties with absence of seeds, which also allow to unify the maturation of the pulp and the skin and that allow us to produce young wines that are not astringent, fresh and easy to drink, obviating in this way the lag of technological maturity and phenolic maturity.

Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 05/14/2020
Item available in italiano spagnolo
Premium Contents Area
  • VIDEO SEMINAR (streaming 14 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,65625