Vine varieties used in winemaking

Training Certificate issued by the INEA Foundation

Content:

• Ampelographic description, agronomic properties, and oenological potential of national and international commercial grape varieties: This module offers a detailed and technical analysis of commercial grape varieties, both national and international, through ampelographic characterization. This includes the identification and description of the morphological characteristics of grape plants, such as leaves, bunches, berries, and shoots. It also delves into agronomic properties, such as the behavior of varieties under different climatic and soil conditions, their resistance to pests and diseases, and their management requirements in terms of pruning, irrigation, and fertilization. The oenological potential of each variety will also be evaluated, considering its ability to produce wines with specific organoleptic characteristics (color, aroma, flavor, body) that adapt to various winemaking methodologies. The influence of these factors on wine quality and the sensory profile of the most prominent varieties, both classic and emerging, will be discussed.
• Variety and interclonal selection within each variety: This module will address the concept of clonal selection in viticulture, which refers to the process of choosing the most suitable clones within a variety to improve specific characteristics, such as yield, fruit quality, and disease resistance. The technical process of clonal selection will be explained, which includes the identification and isolation of clones with superior agronomic and oenological characteristics, such as a higher concentration of phenolic compounds or better adaptation to different soil types and climates. The importance of genetic variability in clone selection will also be discussed to avoid genetic homogenization and ensure the resilience of vineyards to environmental or pathological changes.
• Synonymy between varieties: This section will focus on the issue of synonymy between grape varieties, a phenomenon that occurs when different names are used to refer to the same variety or cultivar. The reasons for this synonymy will be explored in depth, which may be historical, geographical, or related to differences in nomenclature practices over time. Through technical analyses, such as the use of molecular markers and the comparison of ampelographic characteristics, the confusion that synonymy can generate and its impact on the traceability and marketing of varieties will be clarified. This topic will also include the study of more advanced molecular techniques, such as genotyping through DNA sequencing, to confirm varietal identity and resolve discrepancies.
• New Varieties: This module will explore the development and introduction of new grape varieties, both through traditional hybridization methods and biotechnology. The technical process of creating new varieties will be discussed, which involves the selection of parents with desirable traits, such as disease resistance, adaptation to extreme climatic conditions, or the ability to produce wines with unique sensory profiles. Advances in genetic improvement through the use of emerging technologies, such as CRISPR gene editing, and the propagation of new varieties through advanced in vitro cultivation techniques will be addressed. The challenges and opportunities associated with the adoption of new varieties will be explored, including regulatory aspects, market acceptance, and the impact on global grapevine genetic diversity.

Goals

• Know the ampelographic and agronomic characteristics and the oenological potential of the main national and international commercial varieties.
• Recognize and identify these varieties