La doble vendimia como técnica para mejorar la composición cromática y reducir el grado alcohólico en vinos tintos

Abstract

Global warming is causing an increase in the accumulation of soluble solids in grapes, resulting in wines with high alcohol and low phenolic content. The aim of this research was to obtain wines with lower alcohol content and higher phenolic concentration. Green clusters were thinned, vinified and wine kept at 4ºC until its use. At technological maturity 13º (H1) and 14º (H2) Baume, grapes were harvested, crushed and fermented for 7 days. After end of fermentation, H2 wine were mixed with green wine resulting in a new wine (GWH2). This wine improved the physicochemical, chromatic and phenolic characteristics compared to H1 wine. Besides, GWH2 wine had significantly lower alcohol, pH and higher acidity than H2 wine. The tasters were able to discriminate the wines by triangle sensory test being the preference both years the GWH2. Therefore, the blend of green wine and mature wines is an interesting tool to mitigate the problems caused by global warming in semiarid Mediterranean climates.