New types of organic wines with Pedro Ximenez variety grown in the Marco de Jerez Sherry region

¹ Departamento de Ingeniería Química y Tecnología de los alimentos, Área de Tecnología de los Alimentos, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (ceiA3), IVAGRO, 11510 Puerto Real, España
² Departamento de Ingeniería Química y Tecnología de los alimentos, Área de Producción Vegetal, Universidad de Cádiz, Campus de Excelencia Internacional Agroalimentario (ceiA3), IVAGRO, 11510 Puerto Real, España

Abstract

The Pedro Ximénez grape variety is one of the authorised varieties in the Jerez-Xérès-Sherry DO, although it currently occupies only 1% of the region's total cultivated area. With the intention of promoting its cultivation, as well as diversifying production in a historic wine-growing area such as the Marco de Jerez (Spain), work is currently being carried out through a research project in which both public and private entities are participating. This project focuses, among other aspects, on the organic cultivation of this minor grapevine variety in the region, as well as on the production of naturally sweet wines. In this research, the results of the characterisation of the grape musts of overripe Pedro Ximénez grapes are presented, as well as the monitoring of its fermentation and the characterisation of the wines obtained. The resulting wines show how the over-ripening technique is presented as a viable alternative for the production of new types of wines in a warm climate area such as the Marco de Jerez.