Sensory analysis of wines made with minority varieties found in Spain

¹ INCAVI-IRTA, Catalan Institute of Vine and Wine, Institute of Agrifood Research and Technology, Plaça Àgora, 2, 08720 Vilafranca del Penedès, Barcelona, Spain
² IRTA, Institute of Agrifood Research and Technology, Finca Camps i Armet, 17121 Monells, Girona, Spain

Abstract

This study evaluates the organoleptic potential of 205 monovarietal wines made with 51 minority varieties found in Spain. The sensory analysis of 90 white, 6 rosé and 109 red wines produced during the 2019, 2020, and 2021 harvests has been carried out by means of an accredited tasting panel (UNE-EN ISO 10725:2017). These wines have been characterized by a total of 67 sensory descriptors (quantitative and qualitative). The goal of the work has been to study the oenological potential for the production of quality wines from varieties with a small area of cultivation, which could be more resistant to drought and certain fungal diseases because they are adapted to each climate zone. These features may be interesting to mitigate the effects of climate change and diversify the wine market that currently exists. The results have made it possible to analyse the sensory descriptors that define the main attributes of each variety, and to check the relationship between the sensory profile and the adaptation of the crop in each wine region.