‘Marselan’ y ‘Cabernet Sauvignon’: dos cultivares cercanos que producen vinos de diferente perfil

Resumen

In this work two wines of the varieties ‘Marselan’ and ‘Cabernet Sauvignon’ have been studied and compared, whose grapes were grown in the same way in the experimental plot of IVICAM and similarly produced in the winery of that center during the 2018 harvest. In these conditions, both varieties had a similar production, being the optimal harvest date somewhat later and the grapes with lower acidity in the case of ‘Marselan’. The wine of this variety has a phenolic structure similar to Cabernet, although it has values of monomer phenols somewhat lower and higher than condensed tannins. In the visual aspect the ‘Marselan’ wine is slightly less red and yellow and has a slightly lower color intensity, although with a lower luminosity. With respect to the volatile compounds defining the aroma, the wine of the ‘Marselan’ variety had higher content of damascenone, ethyl octanoate and ethyl hexanoate. ‘Cabernet Sauvignon’ was noted for its higher content of isoamyl acetate and 2–phenylethanol. From a sensory point of view, both wines had a similar aromatic intensity, highlighting the ‘Marselan’ for its greater notes of raspberry, ripe fruit, passion fruit and aromatic plants.