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Ciudad Real, 09-11 de Mayo de 2017

Ciudad Real, 09-11 de Mayo de 2017

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The University of Castilla-La Mancha will be hosting a sector meeting on enology at FENAVIN 2007

The leading investigation lines in the Castilian-Manchego wine-growing sector will be presented at this round table

27.03.2007 | 

On May 10th, FENAVIN 2007 will be hosting the round table called 'Enology: Innovation in Castilla-La Mancha', which will be organized by the University of Castilla-La Mancha's Rectorship for Investigation-Office for Transfer of Investigation Results (OTRI - UCLM). The objective is to present the innovative work carried out by several groups of investigators in the world of enology.

Gerardo Marquet García, Director of OTRI-UCLM, will be the moderator at this round table, in which eminently scientific matters will be dealt with, although with a direct influence on the wine-producing industry and in the consumer's perception.

APPLICATION OF NEW TECHNOLOGIES IN THE PRODUCTION OF WINE

Maria Soledad Pérez Coello (Full Professor of the Analytical Chemistry and Food Technology Department at the Faculty of Chemical Sciences in Ciudad Real) will be presenting this investigation line, in which her group has been working in the development of enological techniques aimed at obtaining better quality and amount of aromatic compounds. Subjects that will be dealt with are for instance the use of certain enzymes for extraction of the aromatic fraction, selection of the optimal harvest time and pre-fermentation maceration with grape skins. The idea is to satisfy the demand that exists amongst wine consumers for wines with an appealing color and with the highest possible varietal aroma.

In that pertaining to competitiveness of the wines, and always in search of a diversity that will attract the consumer, the group has been studying the effect of fermentation or maceration with oak chips and the effect of hyper-oxygenation of musts on the quality of white wines, using Castilian-Manchego grape varieties.

THE RECOVERY OF MINORITY VARIETIES BASED ON THEIR ENOLOGICAL POTENTIAL

Miguel Ángel González Viñas (Full Professor of the Analytical Chemistry and Food Technology Department at the Faculty of Chemical Sciences in Ciudad Real) will be in charge of presenting this project, main objective of which is the recovery of minority varieties in Castilla-La Mancha. The project covers evaluation of its enological potential and the variety characteristics of quality wines, the same by optimizing elaboration practices in an experimental winery. Red grape varieties such as Moravia Dulce, Moravia Agria, Rojal and Tortosí are included in the study, apart from white grape varieties in danger of extinction, using the Airén and Cencibel varieties as markers.

During three different harvests, variables such as the degree of grape maturity, contact with grape skins, treatment of musts and wines with commercial enzymes to enhance color and aroma, as well as contact with American and French oak wood have been evaluated. Chemical and sensorial data arising from traditionally produced wines and those elaborated with the referred innovations will be compared with statistical techniques.

DO AUTOCHTHONOUS YEASTS COMPETE WITH DRY ACTIVE YEASTS EMPLOYED IN CASTILLA-LA MANCHA WINERIES?

Ana Isabel Briones Pérez (Full Professor of the Analytical Chemistry and Food Technology Department at the Faculty of Chemical Sciences in Ciudad Real) will be presenting the results obtained from this enthralling investigation. Use of dry active yeast in vinification has been common in most wineries for more than a decade now. Given that Castilla-La Mancha is the region with the greatest surface dedicated to cultivation of grape vines, it is also leader in the use of these yeasts, having consumed up to 50 tons during the past harvest. However, occasionally these starter cultures are incapable of establishing themselves during fermentation, being substituted with autochthonous yeasts, which become dominant in the process.

RELEVANCE OF THE DIFFERENT TYPES OF PHENOLIC COMPOUNDS IN RELATION WITH THE QUALITY OF RED WINE

Isidro Hermosín Gutiérrez (Full Professor of Analytical Chemistry and Food Technology at the E.U.I. Agricultural Technique in Ciudad Real) will present this line of investigation, in which the enological role of some types of phenolic compounds that are less known than the common anthocyanin and tannin compounds is analyzed. These other types of molecules play a very relevant role in phenomena involved in the elaboration of red wine, such as transfer of phenolic compounds from the grape to the wine, or evolution of color during the ageing process.

Results obtained in the investigation allow new ideas to arise in that pertaining to ideal conditions for grape production, and on how to adapt the production processes to the characteristics of the grape and desired wine. Apart from this, some phenolic compounds may be very useful in that concerning traceability, given that they are excellent chemical markers.

PROBLEMATIC INVOLVED IN THE "CORK TASTE". EVALUATION OF HALOANISOLS AND HALOPHENOLS IN QUALITY RED WINES AND IMPACT ON CONSUMPTION

Amaya Zaracaín Aramburu (PhD Assistant Professor for the Science and Agro-Forestry Department at the E.T.S. of Agricultural Graduates in Albacete, working in María Rosario Salinas' Group) will be covering the latest advances in a matter considered more than difficult in the industry, which is none other than 'cork tainted wine'. This is one of the most serious problems for both the wine-producing sector, as well as for the cork industry, the same due to the important rejection that cork taste produces amongst the consumers and due to its possible toxicity. This translates into a drop in consumption, giving rise to financial losses and damage to the reputation of the wineries.

The chemical compounds responsible for the 'cork taste' have been determined and quantified in a total of 600 quality red wines to thus clearly understand the problem. This evaluation has been executed over the crianza, reserva and gran reserva categories pertaining to the main Spanish Denominations of Origin, likewise taking into consideration variables such as the year of harvest, type of barrel wood and consumer sales price.

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