"The influence of grapes and wine-making practices on extraction, definition and phenolic and aromatic stability in red wines. Development of the maximum oenological expression of the Graciano" VIN03-043-C3

2003-2006. Third R&D plan
( INIA)

This project came about in response to concerns at Bodegas Roda as to finding out which grape characteristics and wine-making practices enable a greater phenolic and aromatic extraction. In this research, which was performed in coordination with the Universities of La Rioja and Salamanca, a selection was made of what were considered the best individuals of the seedbank and of the cv. Tempranillo and its characterization, and thereby to achieve the best wines in the near future. For the purposes of this project we studied the influence of viticultural practices in the synthesis of phenolic compounds and precursors of aromas. In the winery, different technologies were studied and developed which permitted maximum stable phenolic extraction. The influence of microbiological stability on the aromatic and phenolic profile of the wines was also studied. All of which led us to achieving wines that are structured, harmonious, elegant, and at the same time both physico-chemically and micro-biologically stable.

a hand holding a grape cluster in the vine
 

"Determination of the optimum moment to run the wine off the skins and early detection of pathogenous micro-organisms in the ageing of quality red wines: methodology and protocol of procedure". Iberoeka IBK-03-293 Ibervinis

2003-2006. Third R&D plan
( CDTI/ADER/PROFIT )

The high quality of the grapes used by Bodegas Roda for the vinifications enable the extended post-fermentation macerations which characterize our winery. This fact, however, has caused us to wonder as to how long exactly we should macerate. The project thus came about through Iberico-American co-operation (Uruguay and Spain), providing the wine-maker with the necessary tools to determine the optimum moment to run the wine off the skins in the vinification of quality red wines. We do not wish however to ignore the microbiological processes throughout the ageing period. For the purposes of this project, a suitable methodology was developed for the early detection of pathogenous micro-organisms which would prevent organoleptic alterations in the wine.

wine coming out of a tap
 

Craft Paradox

2003-2006. Third R&D plan
( VI Programa Marco )

Bodegas Roda are not solely interested in achieving the highest quality wines, they are also involved in the study of the beneficial effects of wine on people’s health, and this has led to our participation in a VI Programa Marco project. In this project, which includes the participation of pluridisciplined European teams, the extraction of antioxidant active principles of the grape skin and pips is sought in order to obtain additives with beneficial effects for health.

 

Craft Sulfree

2003-2006. Third R&D plan
( VI Programa Marco )

The use of sulphur as a preservative and an antioxidant in wines can nevertheless have undesirable effects on people’s health, such as migraine, allergies and so on. This fact has attracted our interest, and we have begun developing alternatives of organic origin which are free of these unpleasant and undesirable effects. We are therefore fully commited to a VI Programa Marco project, developed by European pluridisciplined teams, working on the introduction of alternative products to sulphur in wines.

 
 
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