Institute of Mediterranean Viticulture
Improving knowledge in ecological viticulture
STUDY ON THE ENOLOGICAL POTENTIAL OF THE MERLOT VARIETY IN THE VALENCIA DESIGNATION OF ORIGIN
The enological potential of the Merlot variety in the Valencia Designation of Origin was studied with respect to the chemical and sensorial characteristics of the wines made. For said study, eight wines were obtained, made with a grape with a differing degree of maturation and with differing maceration times. The parameters analysed were: volatile acidity, total acidity, pH, free sulphur, reducing sugars, alcohol content, colouring intensity (CI) and total polyphenol index (TPI). A sensorial analysis of the wines was also conducted by evaluating the following attributes: olfactory intensity, intense aromatic persistence (IAP), concentration, tannin intensity and acidity.
The results show that the Merlot variety, its cultivation not yet advisable in wine-making zones with a risk of drought, has great enological potential in the Clariano sub-zone of the Valencia Designation of Origin due to its good adaptation, since it is capable of producing high quality wines.