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San Isidro Labrador and the cooperatives from San Asensio

San Isidro Labrador, patron saint of Madrid and peasants; for many years, it has been the patron saint to which everyone prays and loves to ask for the countryside, vineyards and good weather for the fields.

In San Asensio, a great viticulture village in La Rioja Alta, it is also celebrated. 
 
Every May 15th, people prepare theirselves to spend a day visiting the different cooperatives; but it all starts the night before, with a bonfire during which they dance around the brass, the village-band plays life music; and after that, the typical cake of San Isidro is eaten with muscatel and orujo.

The day starts with a Mass and a procession, and continues with a tour around the three cooperatives: El Arca de Noé, San Cebrín and Señorío de la Estrella.

 

Source: El Arca de Noé Facebook page

BODEGA EL ARCA DE NOÉ

Founded in 1953 by a group of winemakers of San Asensio, it has grown little by little until they have get 260 members. It is located in the Cerrillo de Vervalle in the Barrio de las Cuevas, where more than 200 wineries of the sixteenth, seventeenth and eighteenth centuries lead.

Its partners grouped 730 hectares of vineyards which produce five young wines: DAVALILLO RED, DAVALILLO WHITE, DAVALILLO ROSE , MONTE SAN QUILEZ RED AND MONTE SAN QUILEZ ROSE; two crianzas: DON PAULINO AND MONTE SAN QUILEZ, one reservas: DON PAULINO; and finally one gran reserva: ARCA DE NOÉ.

Source: El Arca de Noé Facebook page

Source: El Arca de Noé Facebook page

BODEGA SAN CEBRÍN

Founded in 1998 by residents of both San Asensio as Hormilleja; It has 85 members and is the youngest cooperative of the village. 

The first vintage was released in 1999.
Its partners grouped a total of 400 hectares of vineyards.
Produce three young wines: SAN CEBRÍN RED, ROSE AND WHITE; one crianza: SAN CEBRÍN; un rerserva: VIÑA GOBEO; and one gran reserva: VIÑA GOBEO.

 

Source: http://www.todalarioja.com/ficha-servicio/177-bodega-cooperativa-san-cebrin

BODEGA SEÑORÍO DE LA ESTRELLA

Founded in 1987 and located at the entrance of San Asensio, it has more than 120 partners.
With an annual production of 5,800,000 liters.
Produce three young wines: SEÑORÍO DE LA ESTRELLA RED, WHITE AND ROSE; un crianza: DOMINIO DE LA SALLE; one reserva: DOMINIO DE LA SALLE; and one gran reserva: DOMINIO DE LA SALLE; and its white wine DOMINIO DE LA SALLE. It also has its special wine ARICHETA, of which only 7,500 bottles were bottled in 2008.

 Source: http://www.senoriodelaestrella.es/galeria-fotografica

 Source: http://www.senoriodelaestrella.es/galeria-fotografica

 Soraya Meinema

San Isidro y las cooperativas de San Asensio

San  Isidro Labrador, patrón de los madrileños y también de los campesinos; desde hace muchos años, es el patrón al que se le reza y adora para pedir por el campo, los viñedos y por unas buenas condiciones climatológicas durante las labranzas.

En San Asensio, pueblo viticultor por excelencia en la Rioja Alta, también se celebra.

Cada 15 de mayo, el pueblo se prepara para pasar un día visitando las cooperativas de la localidad; pero todo comienza la noche anterior, con una hoguera durante la cual se baila alrededor amenizada por la charanga del pueblo; y a continuación se degusta el típico rosco de San Isidro con moscatel y orujo.

El día comienza con una misa y procesión y se continua por un recorrido por las tres cooperativas del pueblo: El Arca de Noé, San Cebrín y Señorío de la Estrella. 

 

  Fuente: Facebook El Arca de Noé

BODEGA EL ARCA DE NOÉ

Fundada en 1953 por un grupo de viticultores de la localidad, ha ido creciendo poco a poco hasta llegar a tener 260 socios. Se localiza en en el Cerrillo de Vervalle en el Barrio de las Cuevas, donde más de 200 bodegas de los siglos XVI, XVII y XVIII se dan lugar. 

Sus socios agrupan 730 hectáreas de viñedo de los cuales producen cinco vinos jóvenes: DAVALILLO TINTO, DAVALILLO BLANCO, DAVALILLO ROSADO, MONTE SAN QUILEZ ROSADO Y MONTE SAN QUILEZ TINTO; dos crianzas: DON PAULINO Y MONTE SAN QUILEZ; un reserva: DON PAULINO; y por último un gran reserva: ARCA DE NOÉ.

 Fuente: Facebook El Arca de Noé

 Fuente: Facebook El Arca de Noé

BODEGA SAN CEBRÍN

Fundada en 1998 por vecinos tanto de San Asensio como de Hormilleja; cuenta con 85 socios y se trata de la cooperativa más jóven de la localidad. La primera añada salió al mercado en 1999.

Sus socios agrupan un total de 400 hectáreas de viñedo. 

Producen tres vinos jóvenes: SAN CEBRÍN TINTO, SAN CEBRÍN ROSADO Y SAN CEBRÍN BLANCO; un crianza: SAN CEBRÍN CRIANZA; un reserva: VIÑA GOBEO; y un gran reserva: VIÑA GOBEO. 

 Fuente: http://www.todalarioja.com/ficha-servicio/177-bodega-cooperativa-san-cebrin

BODEGA SEÑORÍO DE LA ESTRELLA

Fundada en 1987, y localizada a la entrada de San Asensio, cuenta con más de 120 socios.

Con una producción de 5.800.000 de litros anuales.

Producen tres vinos jóvenes: SEÑORÍO DE LA ESTRELLA TINTO, SEÑORÍO DE LA ESTRELLA BLANCO Y SEÑORÍO DE LA ESTRELLA ROSADO, un crianza: DOMINIO DE LA SALLE, un reserva: DOMINIO DE LA SALLE; y un gran reserva: DOMINIO DE LA SALLE; además del blanco DOMINIO DE LA SALLE. También cuenta con su vino especial ARICHETA, del que solo se embotellaron 7.500 botellas en el año 2008.

 Fuente: http://www.senoriodelaestrella.es/galeria-fotografica

 Fuente: http://www.senoriodelaestrella.es/galeria-fotografica

Soraya Meinema

Artículo enoturístico

Hace unas semanas decidí participar en el I Concurso sobre artículo periodístico sobre enoturismo, realizado por Cata del Vino.

Me enteré gracias a una profesora de mi antigua facultad, la Escuela de Turismo de Zaragoza. 

Esta semana han comunicado los ganadores del concurso, y mi relato, ha quedado en primer puesto. 

Me gustaría compartir mi alegría con todos vosotros!

En el siguiente enlace encontraréis el relato completo:

http://www.catadelvino.com/blog-cata-vino/la-cuna-del-castellano-y-tambien-la-de-un-buen-vino

Soraya Meinema

GRACIAS / THANK YOU

Wine´s main characters: yeast

The conditions generated in the wine fermentation supports the growth of the yeasts above other microorganisms. These conditions involve:

• High initial sugar concentration 
• Low final pH of wine  
• Presence of phenolic compounds

Moreover, as we have explained yet, the growth of yeast rapidly generate anaerobic conditions, which hampers other microbes’ growth, if possible. So, yeasts represent the most important group of microorganisms to winemakers.

Inside this group we have to underline the genera Saccharomyces. This genera allows the production of quality wine, because of its characteristics and high alcohol tolerance. Besides Saccharomyces, however there are many other genera and species present during vinification that ultimately impact quality, both positively and negatively.

Yeasts’ reproduction in winemaking

There are two forms of reproduction that we will see in wine fermentation: budding and eventually, ascopores mediated sexual reproduction.

Budding represents the most frequently form of reproduction and, in the case of wet mounts from juice or fermenting wine, the most common form that will be seen. Budding is a form of asexual reproduction. Budding of the mother cell initially yields a bud and, eventually, a daughter cell after separation.

 

Source: http://en.wikipedia.org/wiki/Yeast#/media/File:S_cerevisiae_under_DIC_microscopy.jpg

 

We can also find a sexual form of reproduction in wine yeasts. This kind of reproduction is similar to which we can observe in humans. Yeasts divide their genetic material into especial haploid cells called ascopores (which we can compere to oocyte and spermatozoid). Then, two of these ascopores mate and develop a new diploid yeast.

Yeasts species in wine

There are few yeasts genera represented in winemaking during all its process. As we learned, these yeasts vary from the grape surface, must… to the final product, wine. Here we present three of the most characteristic yeasts found in winemaking.

Candida

The anamophic genus Candida represents a very broad group with a number of species found in wines. Candida species are represented by a number of different genera including Issatchenkia, Kluyveromyces, Pichia, Metschnikowia, Saccharomyces, Torulaspora, and Zygosaccharomyces
Dekkera

Many winemakers consider Brettanomyces and its sporulating equivalent Dekkera to be a threat to wine quality. Worldwide, economic losses due to these yeasts are very high, not only from overtly spoiled and unmarketable wines but also from wines of diminished quality that do not command their expected market price

Saccharomyces

The two primary species found in wines, S. bayanus and S. cerevisiae.

References

• Kenneth C. Fugelsang, Charles G. Edwards. Wine Microbiology. Practical Applications and Procedures. 2nd Ed. Springer 2007
• Helmut König, Gottfried Unden, Jürgen Fröhlich. Biology of Microorganisms on Grape, un Must and in Wine. Springer 2009

Aitor Balmaseda

Protagonistas del vino: las levaduras

Las condiciones generadas en la fermentación alcohólica favorecen el crecimiento de las levaduras frente a otros microorganismos. Estas condiciones incluyen:

•  Alta concentración de azúcar inicial
•  Bajo pH en el vino final
•  Presencia de compuestos fenólicos

Además, como ya se ha explicado, el crecimiento de las levaduras genera rápidamente condiciones anaerobias, que impiden, si cabe, aún más el crecimiento de otros microbios.

Por todo esto, las levaduras representan el grupo de microorganismo más importante en la producción de vinos. Dentro de este grupo cabe resaltar el genero Saccharomyces.

Este género de levaduras permite la producción de vinos de calidad, debido a sus propias características y gran tolerancia al alcohol. Además de Saccharomyces, existen otro tipo de géneros y especies representadas en el proceso de vinificación que, en ultima instancia, tienen un impacto en la calidad del producto, tanto de manera positiva, como de manera negativa.

Reproducción de las levaduras durante la vinificación
Existen dos formas de reproducción observables en la fermentación de los vinos: la gemación y, en ocasiones, una reproducción sexual mediada por ascosporas. La gemación representa la forma más frecuente de reproducción de levaduras, observable en el mosto o en el vino fermentando. La gemación es un tipo de reproducción asexual. Una célula madre comienza a dividirse, produciendo una yema en su membrana, la futura célula hija. Con el tiempo, está yema se separa de la célula madre y da lugar a una células hija independiente.

Fuente: http://en.wikipedia.org/wiki/Yeast#/media/File:S_cerevisiae_under_DIC_microscopy.jpg

También podemos encontrar formas de reproducción sexual en las levaduras vínicas. Este tipo de reproducción es similar a la que tenemos los humanos. Las levaduras dividen su material genético en células haploides especializadas llamadas ascosporas (las cuales podemos comparar con los gametos humanos: ovocito y espermatozoide). Posteriormente, dos de estas ascosporas se fusionan y desarrollan una nueva célula de levadura diploide.

Especies de levaduras en el vino

Hay gran variedad de géneros de levaduras en el proceso de vinificación. Como ya hemos aprendido, estas poblaciones de levaduras evolucionan desde la superficie de la uva, el mosto… hasta el producto final, el vino. Aquí, se presentan tres de las levaduras más características de la vinificación.

Candida

El genero anamórfico Candida representa extenso grupo con gran cantidad de especies relacionadas con el vino. Las especies de Candida está representadas por varios géneros diferentes que incluyen Issatchenkia, Kluyveromyces, Pichia, Metschnikowia, Saccharomyces, Torulaspora y Zygosaccharomyces

Dekkera

Muchos bodegueros consideran Brettanomyces y su equivalente esporulante Dekkera un peligro para la calidad del vino. Globalmente, son muchas las pérdidas económicas causadas por este tipo de levadura.

Saccharomyces

Las principales especies que podemos encontrar en el vino son S. bayanus y S. erevisiae.

Referencias 

• Kenneth C. Fugelsang, Charles G. Edwards. Wine Microbiology. PracticalApplications and Procedures. 2nd Ed. Springer 2007

• Helmut König, Gottfried Unden, Jürgen Fröhlich. Biology of Microorganismson Grape, in Must and in Wine. Springer 2009

Aitor Balmaseda

Wine routes of Spain

In this post I will write about the Wine Routes in Spain, it is an extract of my Bachelor Thesis:

The Association of Wine Cities (ACEVIN) is responsible for organizing, certifying and controlling the network of wine routes in Spain. It was created in 2001, with the support of the General Secretariat of Tourism of Spain. As time has passed, more wine routes have been joined. Nowadays, there are 23 certified routes listed and located on the map below.

 

Source: ACEVIN

It is an extensive network of collaboration between different private companies and public bodies. The main objectives of The Wine Routes of Spain are:

· Improve the competitiveness of the wine industry and its environment.

· Encourage communication and information (cultural, scientific, technological and economic) between the cities that are part of the association and create events to develop the exchange of information

· Cooperate with RECEVIN

Thus, the wine is treated as a centralized hub of the tourism product, which must manage the relationship of authenticity that exists with the culture and cuisine; experiential management with respect to culture and nature. Maintain quality and innovation, while experiences become the products that are offered to tourists, is one of the keys that will make a Wine Route succeed.

Tourist arrivals to the various wine routes has increased year after year, here are the data of tourist arrivals to wineries belonging to the Wine Routes of Spain in 2013 (Report of visitors to wineries associated to the Wine Routes of Spain, 2013. Made by the Spanish Association of Wine Cities (ACEVIN))

Source: ACEVIN

Analyzing the data from the above chart we can highlight a 18.08% increase in the number of visitors in 2013 compared to 2012; the highest increase since 2009. These are positive data for the sector that grows year after year and has become one tourism complementary tourism activity in Spain complementary to the existing ones. However, the associated number of wineries has been reduced in the last year.

The Wine Routes with more tourists in 2013 were El Penedes with 435,358 visitors, and Ruta del Vino and Brandy de Jerez with 431,472 visitors. These regions are benefiting from its proximity to tourist sites such as Barcelona and Seville.

ACEVIN performs segmentation based on the motivation of tourists leads to three different types of wine tourists. Segment 1 are general tourists, their main motivation is not wine tourism, it is a complementary activity. They need clear information as their knowledge about the world of wine is very small. They represent 55% of the tourism demand.

Segment 2 are tourists interested in wine and the region, as well as the overall economy, consider a visit to the winery complementary to something. The tourist is interested in wine, more knowledgeable and has made other trips to other wine regions. Represent 35% of demand.

Finally, segment 3 are the winemakers tourists, have a very high interest in wine and everything around you are interested in visiting various wineries from different wine regions. They select their vacation in relation to oenological activities that can be performed. Represent 10% of demand.

Reinforcing the above, according Niumba, wine tourism is constantly growing, and 70,000 tourists choose the wine holiday mode. It is a type of tourism affordable to everyone, with different price levels and with a wide complementary offer. During 2014, the most popular wine destinations were: Logroño (La Rioja), Jerez de la Frontera (Cádiz), Ezcaray (La Rioja) and Haro (La Rioja); belonging to renowned wine regions such as DOCa Rioja and the Brandy de Jerez.

An important development was the creation in 2005 of the Association of Wine Museums of Spain, where all the museums related to the wine world meet, and whose purpose is the promotion and expansion of the culture of wine, while areas where they are located. 34 organizations including museums, wineries and wine interpretation centers are grouped.

In the world of wine, there are two examples of wineries that have taken advantage of their resources and have become national reference: Bodegas Marqués de Riscal and Bodegas Osborne.

Definitely a sector with great potential, and still has to do many things to grow and keep on developing.

Soraya Meinema