Características enológicas de dos cultivares genéticamente relacionadosTempranillo y Benedicto

  1. P.M. Izquierdo–Cañas 1
  2. A. Mena–Morales 1
  3. J. Martinez–Gascueña 1
  4. J.L. Chacón Vozmediano 1
  5. A.S. Serrano–Parra 2
  6. E. García–Romero 1
  1. 1 Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha
    info

    Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha

    Tomelloso, España

  2. 2 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

Revista:
Enoviticultura

ISSN: 2013-6099

Año de publicación: 2023

Número: 81

Tipo: Artículo

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Otras publicaciones en: Enoviticultura

Resumen

Benedicto has been identified as one of Tempranillo’s parents. In this work, two wines of the ‘Benedicto’ and ‘Tempranillo’ varieties also made in the IVICAM winery during the 2021 harvest have been studied and compared. Cultivated under identical conditions in the experimental plot of the Institute, ‘Benedicto’ had a superior production, being its optimal date of harvest later. Compared to the two wines, the one obtained with the ‘Benedicto’ variety was differentiated by a greater total acidity and color intensity and with more intense red and yellow notes. With respect to the volatile aroma–defining compounds, the ‘Benedicto’ wine had lower isoamyl acetate and acetaldehyde content and higher ethyl octanoate and damascenone, making this wine less fruity, but more fresh and sweet than ‘Tempranillo’. From the sensory point of view both wines were frank, but the ‘Benedicto’ was better valued in the visual phase and with greater aromatic and gustatory quality.

Fuente de los datos: Dialnet