PHYSICAL AND CHEMICAL CHARACTERIZATION OF RED WINES PRODUCED IN QUERÉTARO

Abstract

 Wine quality is determined by cultivar, agricultural practices, soil, climate, and winemaking technique. In Querétaro, México several viticultural regions with different climates and soils can be distinguished, and the area planted with appropriate red wine cultivars has increased in the last years. To determine the quality of the red wines obtained from ‘Cabernet Sauvignon’ and ‘Merlot’ grapes in three vineyards located in different regions of the State of Querétaro, traditional microscale winemaking was carried out, monitoring fermentation evolution. Wines were later clarified and analyzed. Wines from El Rosario showed minor alcohol content (8.5 GL) than those from El Barreno and Viñedos Azteca (11.0 GL and 11.8 GL, respectively) and higher acidity (TTA = 7.9 vs. 6.5 y 7.7 g L^-1 tartaric acid), while wines from Viñedos Azteca showed the highest colorant intensity values (IC = 9.9) and total antocyanines (TA = 893.6 mg L^-1). In terms of cultivars, ‘Merlot’ wines had the highest alcohol content (11.7 °GL), the lowest TTA (6.9 g L^‑1) and a high TA (751.1 mg L^-1) compared to wines from ‘Cabernet Sauvignon’ (9.13 °GL, 9.1 g L^-1 and 617.2 mg L^-1, respectively). SO₂ content and volatile acidity in all the wines were below the legal limits. Significant interactions (cultivar x vineyard; P ≤ 0.05) were found in the principle variables evaluated. According to their physical and chemical characteristics, the best wines were those obtained from ‘Merlot’ grape grown at Ezequiel Montes.