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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 08/06/2015
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