project - EIP-AGRI Operational Group
Feasibility of over-ripening techniques for the production of new wines in the province of Cádiz (Innovavino)
Kontext
Los vinos que se elaboran en el Marco de Jerez tienen un alto reconocimiento a nivel mundial. Sin embargo, este reconocimiento no siempre se refleja en sus ventas, lo que está obligando a equilibrar la oferta y demanda, llevando a una pérdida de la superficie de viñedo que ha pasado de las 8.771 hectáreas a en 2010 a 7.208 hectáreas en 2019 (Memoria actividades Consejo Regulador de los vinos de Jerez), generando importantes pérdidas en la economía del sector vitivinícola de la provincia de Cádiz.
Los vinos que se elaboran en esta región de la provincia de Cádiz están en su mayoría acogidos a dos Denominaciones de Origen: DO Jerez- Xérès- Sherry y DO Manzanilla de Sanlúcar de Barrameda. Bajos estas menciones de calidad se elabora diferentes tipologías de vinos generosos a partir de tres variedades blancas: Palomino Fino, Pedro Ximénez y Moscatel de Alejandría En las sucesivas ediciones del reglamento “Denominación de Origen”, ha mantenido la excepción de Montilla para la elaboración del Pedro Ximénez, por la cual se permite la elaboración de estos vinos a partir de una uva cultivada fuera del Marco de Jerez, como se venía haciendo históricamente. Sin embargo, esta norma choca con el concepto de DO y las políticas de la UE, ejercen presiones para que esto cambie.
Este proyecto es una oportunidad para generar nuevo conocimiento que permita sobremadurar la uva de Pedro Ximénez en la provincia de Cádiz
Objectives
The aim of this project is to study the viability of different over-ripening techniques in the production of sweet wines in the Province of Cádiz with the native varieties 'Palomino Fino' and 'Pedro Ximénez', specifically table wine and natural fortified wine (without the addition of alcohol) from Palomino Fino and natural sweet wine (with a new protocol for alcohol quenching) and naturally sweet wine from Pedro Ximénez and Palomino Fino, using special vinification techniques with the use of a new protocol for alcohol quenching.
Activities
Oil trials will be carried out and a manual of oil techniques and an economic study of the process will be drawn up. Different types of wines will be produced: dry wines (total alcoholic fermentation), natural sweet wines (partial alcoholic fermentation through alcoholisation) and naturally sweet wines (natural partial alcoholic fermentation). These wines will be characterised analytically and oenologically by means of a tasting panel.) A documentary review will be carried out, a report will be written and the results of the project will be disseminated.
Additional comments
En la provincia de Cádiz, el sector vitivinícola supone una parte muy importante de su economía, sociedad y cultura. Además, dentro de la provincia, se incluye una de las regiones vitivinícolas de más prestigio internacional como es el Marco de Jerez, categorizada como una zona de clima cálido, donde impera variedades blancas consideradas autóctonas y conocidas con los nombres de: ‘Palomino Fino’, ‘Pedro Ximénez’ y ‘Moscatel’. A partir de estas tres variedades se elabora una gama completa de vinos generosos, generosos de licor y dulces naturales. No obstante, solo "Palomino Fino’ representa más del 98% de la superficie de cultivo, siendo el cultivo de ‘Moscatel’ y ‘Pedro Ximénez’ casi testimonial.
Actualmente, las condiciones impuestas por el clima están afectando substancialmente a la fase de maduración de la variedad ‘Palomino Fino’. Por un lado, las elevadas temperaturas y consecuente elevada evaporación del agua de la planta en los meses de maduración de la uva dificultan dicho proceso. Este hecho, junto con la disminución e irregularidad en las precipitaciones hacen que la obtención uvas con una madurez fenólica y tecnológica adecuada sea una ardua tarea para los viticultores.
Dada esta tendencia, una de las soluciones para solventar la problemática que se está viviendo con la variedad ‘Palomino Fino’ pasaría por la recuperación de una técnica ancestral como es el asoleo de la uva.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP001 Spain - Rural Development Programme (Regional) - Andalucía
Ort
- Main geographical location
- Cádiz
EUR 220 453.00
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
3 Practice Abstracts
Feasibility of the proposed innovation from the technical, economic and environmental point of view: This project will also study the feasibility of using over-ripening techniques to obtain Palomino Fino wines without the need for alcohol, which would generate added value for these wines that are currently fortified with wine alcohol that does not come from the region. In recent years, there has been a trend of young oenologists who are committed to this type of production, and generating knowledge that can cover the needs of the wine sector can help to promote the creation of new companies that can provide a source of income for young people in the region. This will reinforce the environmental role and sustainability among wine producers.
Therefore, diversifying the production of wines produced in this region of southern Europe could be an alternative to boost the market, maintain the vineyard areas and generate employment in the rural municipalities of the province of Cádiz. Promoting the cultivation of the Pedro Ximénez variety could increase the varietal biodiversity of the vineyards in the province of Cádiz.
Innovation in the production of new wines will take place in the cooperatives, using:
(a) Grapes with a variable degree of over-ripeness using the asoleo technique.
(b) New forms of vinification for the production of both dry and sweet wines (VDN and VND) in which the skins are used during fermentation.
(c) New forms of stillage for the production of natural sweet wines, maximising alcohol production during fermentation and minimising the addition of exogenous alcohol, the dosage of which shall be balanced according to the final concentration of the wine.
(d) The production of naturally sweet wines by maximising alcohol production during fermentation and minimising the addition of exogenous alcohol, the dosage of which will be balanced according to the final sugar concentration of the wine, with fining on frame and
(d) The production of naturally sweet wines without the addition of alcohol and any type of additive in the production line of natural wines, highly demanded in the national and international market.
Substantial technological progress, an improvement in traditional processes and working conditions or an improvement in the added value of the products or services offered.
Currently, the lack of knowledge about the viability of over-ripening techniques in the province of Cádiz makes this project an opportunity to generate new knowledge that will enable Pedro Ximénez grapes to be over-ripened in order to produce new sweet wines made with raw material produced in the DO itself, generating added value to its products with the consequent economic repercussions. This could encourage winegrowers to convert part of the Palomino Fino vineyard to the Pedro Ximénez variety, allowing the sustainability of the DO's vineyard surface area.
Contacts
Project coordinator
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Cooperativas Agro-alimentarias de Andalucía
Project coordinator
Project partners
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S.C.A Albarizas
Project partner
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S.C.A Virgen de Palomares
Project partner
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Universidad de Cádiz
Project partner