Ribera Del Duero Research Articles

Comparison of hygro-thermal conditions in underground wine cellars from a Spanish area

This paper discusses the results from the monitoring of various traditional underground wine cellars in the area of “Tierras sorianas del Cid”. The studied area belongs to the “Denominación de Origen of Ribera del Duero”, which is known all around the world because of the high quality of its wines. Four wine cellars from two villages were monitored at two times: summer and winter time. Underground wine cellars can contribute to energy savings due to the stability of temperatures occurring inside them. The aim of this study was to analyze the existence of differences in temperature and relative humidity inside wine cellars which influence the quality of wines. The results showed that the temperature registered inside the wine cellars was much more constant than outdoor temperature, but there were some differences in the temperature level and annual variation of temperature from one cellar to another, which we try to examine.

Phenolic maturity of tempranillo grapevine trained as goblet, under different soil and climate conditions in the Duero valley area

<p style="text-align: justify;">A study has been carried out during the 2001 ripening period with Tempranillo variety grafted onto 110R, in order to know the productive and qualitative differences provoked by different geographic locations in the region of Castilla y León (Spain), through experimental plots located on the West side of the Duero river valley, in the Apellation of Origin (A.O.C.) Ribera del duero, and on the East side, in the Cigales A.O.C.</p><p style="text-align: justify;">The vines were head trained and 2-bud spur pruned, with a radial distribution of the spurs and 10 buds per vine. The Ribera del Duero vineyard was planted in 1987. The annual rainfall along the last 10 years has been 421 mm 3 layers can be distinguished on the soil of the trial with the following kind of textures: the first one is a loamclay- sandy soil, the second is clayey and the third one, deepest, is clayey-loam. The Cigales vineyard was planted in 1993. The annual rainfall along the last 10 years has been 399 mm 3 layers can be distinguished on the soil of the trial with the following kind of textures: the first and second layers are sandy-loam soil and the third one, deepest, is sandy-clay.</p><p style="text-align: justify;">The average temperature during the vegetative cycle in Cigales A.O.C. is higher than in Ribera del Duero A.O.C. On the other hand, at the beginning of the ripening period the temperatures are lower in Cigales, which together with the soil conditions have provoked a lower vegetative development and the variations on the vegetative-reproductive balance. The soil and climate conditions in the Ribera del Duero experimental plot have provoked a higher vegetative development of the vines and different characteristics of the berries with respect to the Cigales plot, probably due to a lower water stress along the vegetative cycle. The berry weight in the Cigales A.O.C. has been 25% lower than in Ribera del Duero A.O.C. The differences in berry weight were maintained along the ripening period. The vineyard conditions of the Ribera del Duero A.O.C. have allowed to obtain, for a similar yield per vine to the Cigales A.O.C., berries with higher sugar concentration and lower pH. However, the total acidity has shown statistical differences only in the first sample, becoming the results similar over the ripening period. The differences in pH are not correlated with the total acidity evolution, which could be due to the higher potassium concentration in the Cigales A.O.C, being in this case lower the total acidity of the berries.</p><p style="text-align: justify;">The phenolic maturity has also been affected by the soil and climate conditions, so the Ribera del Duero plot has shown a higher total polyphenols index along the ripening period than the Cigales plot. The total anthocyanins concentration maintained similar values in both plots, although the final concentration at harvest was lower in the Cigales A.O.C. The extractable anthocyanins concentration, measured by Glories method, has followed a similar evolution than the total anthocyanins in both areas of study.</p>

Ethyl carbamate concentrations of typical Spanish red wines

The ethyl carbamate concentrations of four typical appelation contrô l é e Spanish red wines (Rioja, Ribera del Duero, Valdepeñas and Vinos de Madrid) were studied, and correlations sought with the alcoholic, volatile, acid and mineral concentrations. Data were analysed by principal components analysis (PCA) using either all eighteen variables studied or eight supposedly better correlated with ethyl carbamate concentration. Maximum wine ethyl carbamate levels were <25 μg/L; in some samples, levels of 3 or 4 μg/L were registered, in others no ethyl carbamate was detected at all. In the analysis involving eight variables, the strongest correlations were seen between ethyl carbamate and ethyl lactate and volatile acidity. Suggestions are made regarding the origin of ethyl carbamate in these wines.

Comparative study of artificial neural network and multivariate methods to classify Spanish DO rose wines

Classical multivariate analysis techniques such as factor analysis and stepwise linear discriminant analysis and artificial neural networks method (ANN) have been applied to the classification of Spanish denomination of origin (DO) rose wines according to their geographical origin. Seventy commercial rose wines from four different Spanish DO (Ribera del Duero, Rioja, Valdepeñas and La Mancha) and two successive vintages were studied. Nineteen different variables were measured in these wines. The stepwise linear discriminant analyses (SLDA) model selected 10 variables obtaining a global percentage of correct classification of 98.8% and of global prediction of 97.3%. The ANN model selected seven variables, five of which were also selected by the SLDA model, and it gave a 100% of correct classification for training and prediction. So, both models can be considered satisfactory and acceptable, being the selected variables useful to classify and differentiate these wines by their origin. Furthermore, the casual index analysis gave information that can be easily explained from an enological point of view.

Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines.

This paper reports the anthocyanin adsorption profiles of the cell walls of different Saccharomyces strains isolated from grapes collected in the Spanish appellation controlée regions of La Rioja, Navarra, and Ribera del Duero. These strains are habitually used in red wine-making. The acyl derivatives of anthocyanins (acetyl and p-coumaryl compounds) were more strongly adsorbed than nonacyl derivatives. Peonidin-3G was also strongly adsorbed, as were its acyl derivatives. The greater presence of acetyl derivatives in the cell wall adsorbate leads to an increase in yellow color and a reduction in blue color with respect to the corresponding wine.

Physico-chemical parameters justifying the vintage qualifications in wines from Spanish Protected Designation of Origin

Young red wines and rose wines from the "Ribera del Duero" Spanish Protected Designation of Origin were analysed from three consecutive vintages, in order to study the variables which make it possible to distinguish among vintages and which justify the different official classifications by qualities of these wines. The results give good percentages of correct classification, the classic oenological parameters being important for the differentiation by vintage of these wines, both for red and for rose wines. Some colour variables such as brightness and some phenolic compounds can improve the mathematical models obtained. In addition, they are objective parameters which would justify the differences in quality qualifications.

Multivariate classification of rosé wines from different Spanish protected designations of origin

Wine composition depends on many factors which are especially important for quality wines from specific regions, such as protected designation of origin (PDO) wines. Nineteen analytical parameters were analysed in commercial rosé wines from different Spanish PDOs (Ribera del Duero (RD), Rioja (Rj), Valdepeñas and La Mancha (M-V)), and from two consecutive vintages. Stepwise linear discriminant analysis (SLDA) was used to differentiate and classify these wines by their geographical origin. All the wines were made from “similar” varieties of grapes. The final model selected 12 variables, being ethanol and calcium the most important variables for the differentiation of the three PDOs. The evaluation of the model was done by crossvalidation, obtaining a global percentage of correct classification of 98.8% and of global prediction of 97.3%. These results can be considered satisfactory and acceptable, and the selected variables can be useful to differentiate these wines by their origin.

Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin

Commercial wines (247 samples) from different Spanish Denomination of Origin (D.O.) and from three consecutive vintages were analyzed. Stepwise discriminant analyses (SDA) were applied to the differentiation and classification of young red and rose wines by geographic origin. Good discriminant models with a small number of variables were obtained. These models gave high percentages of correct classification and prediction for both red (84.6% and 76.7%) and rose wines (87.7% and 82.6%). The variables with greater discriminating power were the phenolic compounds and the chromatic parameters. The discriminant models obtained to differentiate wines from D.O. “Ribera del Duero” were adequate with percentages of classification and prediction around 98%. So, these wines have some characteristics that differentiate them from the wines from other D.O.

Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin

Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin

La résurrection des vignobles du Duero en Espagne//The revival of the Duero vineyards in Spain

The Duero vineyards were famous in the Middle Ages and exported their wine to the Cantabric Coast, but in the 19th century and the early 20th, they suffered a severe recession. From 1980, they have experienced a remarkable revival, thanks to the dynamism of many firms and to the creation of three guaranteed geographie indications (Denominaciones de Origen) : D.O. Rueda, D.O. Ribera del Duero y D.O. Toro. Major investments were required for the construction of modern wine cellars (bodegas) and for the plantation of large vineyards. The conducting method for planting «espaldera» makes mecanization and motorization easier. In spite of the introduction of few foreign vines (sauvignon, cabernet sauvignon, merlot...), the greatest part of the wines are produced with the grapes of traditional varieties, verdejo for the white wines, tinto fino (tempranillo) for the red wines. Duero vineyards preserve their originality and escape the present standardisation of the wines. Thanks to this good management, the Duero wines have both national and international consumers. This favourable result has been an incentive for other vineyards of the Duero area to improve quality and to ask for new «Denominaciones de Origen».

Nota. Modificaciones cromáticas del vino tinto de crianza según el tipo de barrica en que envejece / Note. Chromatic modifications of aged red wines depending on aging barrel type

One wine from D.O Ribera del Duero elaborated with Tinto Fino, was aged for nine months in differ ent woods. The woods tested were American and French oak of two different stages or ages (new and used for at least two years) and coming from different producers. The Glories chromatic parameters were studied in wine and in two fractions containing mainly free anthocyanins and anthocyanin polymers. The cluster analysis of data showed that it is possible to separate two groups of wines in relation to the type of wood (French or American oak); however, no groups are formed according to the ages of the wood. The correlations within the chromatic parameters of wine indicated that antho cyanin polymers were the major contributors to the wine chromaticity.