New ways to produce modern red wines and wine derivatives through alternative oenological techniques

Design and development of new winemaking protocols for new aromatic profiles obtention. Different types of wood oak will be used in various stages of winemaking process, as alcoholic, malolactic or post-malolactic fermentation. This technique will be combined with micro-oxygenation.

New oenological trends are focused in wines with new aromatic profile that involves a combination of fruit and wood in varying degrees of integration. The current trend is changing and now, critics of famous international publications give greater prominence to the aroma and taste of wood slightly above grapes varietal aromas, which must accompany and integrate subtly to wood aroma. This represents a change in trend, since most valued, few years ago, when the fruit had to be hegemonic in wine without presence of wood to a new trend where the fruit is in the second plane and fresh wood, with fruity sensation, will conquer new markets. This new trend has recently been seen in Madrid Fusion 2016, where critics of the industry are setting new trends worldwide. Traditional protocols and processes of winemaking in Spain have been "upgrading" in recent years with use of yeast and / or bacteria selected specifically allowing to get a very strong fruit and respecting the typical characteristics of the variety. Despite being recently implemented protocols it is no longer enough for the new requirements of consumers and critics.New trends go through the development of winemaking techniques and use of wood during alcoholic fermentation, during malolactic fermentation or wine maceration in wood previous to aging in oak barrels. The usual barrel aging is not enough, because wood aroma is sought without invading wine entirely. The use of staves, cubes or other wood geometries is not new, but the new irradiation systems during toasted wood are booming. Toasted system of wood by convection, induction or the use of industrial furnaces, allow to obtain a wide variety of wood which can provide infinite nuances to the wines. From roasted, spicy, mocha, vanilla, cocoa, licorice, cedar wood or even get more complex memories fruits like plum or raspberry now can be achieved depending on the roasting and irradiation of wood. The search for variability of very different wines is a feature that begins to have much height because it allows the winemaking team have as a "colours palette" which through mixtures can design wine you want. Obviously, control and supervision of contact of the wood with the wine must be key: the wood in nose and mouth can not colonize in full fruit aroma in wine and it must respect him althougt fruit is in the second plane. Feelings of bitterness, acidity in mouth, odors to roasted, boiled, excessive smoked, furfural are another defects that can not be found in wines we send to market although wood is required by consumers. It's key, so, the use of tools that anable current technology and monitor the aging processes to the milimetre. Thus, the use of sulfhydric sensors, redox potential probes, dissolved oxygen meters, etc., applied at different stages (alcoholic fermentation, malolactic, during the micro-oxygenation), indicate at what point the wine can reach a process of irreversible change which can not be exceeded, and therefore they are basics elementes that wine companies are developing auxiliary sector. Therefore, through this project elaboration pattern will be established to define specific protocols for producing wines with different aromatic profiles that can cover a wide range of wine tastes providing greater competitiveness to the final product.
Project ID: 
10 732
Start date: 
Project Duration: 
Project costs: 
1 000 000.00€
Technological Area: 
Drink Technology
Market Area: 
Food and Beverages

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