Elaboración de vinos de crianza biológica de grado alcohólico reducido en el sur de España. Resultados actuales y perspectivas de futuro

Abstract

Biological ageing wines from the south of Spain, produced into three Origin Denominations (JerezXères-Sherry; Manzanilla de Sanlúcar, Montilla- Moriles and Condado de Huelva) are high-quality products recognized throughout the world. These wines, called Finos and/or Manzanillas, are usually fortified up to 15%- 16% v/v alcohol to carry out the aging under the characteristic “flor velum”. The wine consumption model is changing and consumers are looking for products with a high sensory quality but with a moderate alcohol content. In this sense, it is very interesting for the sector to elaborate biological ageing wines with the same quality but with low alcohol levels (13,5-14,5% v/v). In the present work, the results of conducting biological ageing, both static and dynamic, with lower than usual alcoholic degrees (13.5-14.5% v/v) are shown, in three wineries of the Sherry area, and working on two different scales. In addition, some tastings have been carried out with consumers to preliminarily assess the possible acceptance of these wines in the market. The first results indicate that it is feasible to work at an alcoholic degree somewhat lower than usual without affecting the normal activity of the flor yeasts or the quality of these wines.