CENIT DEMETER (2008-2011)
Developing environmentally-friendly methods and techniques of growing and producing wine. Incorporating the latest technology to improve the efficiency of production processes (CEN-20081002). CDTI
Centre for the Development of Industrial Technology (CDTI) Aid Scheme
Project duration: 4 years (2008-2011)
Total budget: €26.9m
Company participation/investment: €2.8m
Climate change poses the threat of a future that will see the incremental rise of temperatures and levels of water stress that vines will be subject to. This could lead to a potentially increased alcohol content and reduced acidity, resulting in lower quality wines. As well as adversely affecting aromas and polyphenols, which are crucial to a wine’s body and colour, grapes are not able to fully ripen, which gives rise to unbalanced, bitter and astringent wines of poor colour, leading to an even further reduction in the quality of the wine and, quite possibly, financial losses for the winery.
To study both the genetic response to climate change and the development of notable sensory characteristics in the Verdejo grape variety.
Irrigation and fertilization were studied as lines of inquiry and experimental vineyard plots (Villalba de Adaja and Badén, both in the Valladolid region) received the highest level of care when carrying out green pruning, trimming and plant maintenance. The work carried out on the vineyard was conducted in accordance with advice from the Polytechnic University of Madrid. The Institute of Vine and Wine Sciences conducted the wine’s genetic analysis, whilst the University of Zaragoza studied aromas and The University of Barcelona saw to polyphenols, under the Bosch i Gimpera Foundation.
Ample knowledge acquired on Verdejo and Tempranillo varieties, duly leading to the modification of wine-making processes and protocols used to produce white and red wines of the highest quality, in spite of the effects of climate change. The study of deficiencies in the vineyard will be continued, in order to produce quality grapes and improve protocols involved in the wine-making process.