• » Technical Articles
  • » Improving classic Monastrell wines by means intraspecific hybrids

Improving classic Monastrell wines by means intraspecific hybrids

Ruiz-García, Y.1; Gómez-Plaza, E.1, Fernández-Fernández, J.I.2,.; Martínez Cutillas, A.; Gil-Muñoz, R.2; 1. Departamento de Tecnología y Ciencias de l

Monastrell variety is well adapted to the ecological conditions of the Southeaster Spain, but in recent years, as the result of market demand, its acreage has been gradually decreasing in favor of others foreing varieties, more known and accepted by the market. One alternative to stop this change without losing identity and originality in wines, is undoubtedly the development of new varieties descendants from Monastrell. On the other hand, its hardiness and adaptation and, secondly, the good qualities that have varieties like Cabernet Sauvignon, Tempranillo, Barbera or Syrah.

This research group has more than 800 hybrids that are sited in their experimental vineyard El Chaparral (Murcia, Southeast Spain), Brown on trellises and deficit irrigation. Among all crosses, in 2005 they selected 10 hybrids from Monastrell x Cabernet Sauvignon whose enological potential was very high. The selection criteria considered were the following:

1. Hybrids with high content of anthocyans and other flavonoids, and also having an adequate anthocyanin profile to ensure stable colour in wine, and greater ease of extractability of these compounds.

2. Hybrids with long ripening cycles, better adapted to increase temperatures experienced in our areas.

During the three last years, they have made these 10 crosses individually, obtaining very promising results in the content and profile of phenolic compounds: anthocyanins, flavonols and tannins, and  in their chromatic characteristics: colour intensity and tone, obtaining in all cases higher quality wines than Monastrell and Cabernet Sauvignon wines. Therefore, the aim of this research is to obtanin new varieties for the wine sector to maintain the Monastrell typicality but improved other features, using classical tools. 

Published on 06/08/2015
Related sheets
    E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:08/10/2005
    A new device for stabilisation of white wines throughout a continous flow system
    Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
    Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
    Published on:01/15/2020
    A new life for winemaking lees: from waste to photovoltaics
    Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
    The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
    Published on:09/09/2020
    A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
    M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:05/02/2019
    An electrochemical method for real time measurement of polyphenols during winemaking
    By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France
    Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...
    Published on:02/03/2020
    Application of unconventional tannins as markers of authenticity
    E. Longo, F. Rossetti, V. Merkyte, M. Jourdes, P.L. Teissedre and E. Boselli; Univ. of Bolzano, Univ. Politec. delle Marche-Italy, ISVV-France
    This work aimed at the identification of novel macro-cyclic ‘crown’ prodelphinidins (c-PD) in 19 PDO wines from South Tyrol (vintage 2016) obtained from several regional (Lagrein and Vernatsch/Schi...
    Published on:10/21/2020
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,71875