Tuesday, 17 April 2012

Recuperan los vinos dulces artesanales de Valdeorras (Ourense)

Un grupo de investigadores de la Universidad de Vigo y de la Denominación de Origen de Valdeorras han conseguido recuperar los vinos dulces artesanales que se producían en esta comarca ourensana a principios del siglo XX.

Después de cuatro años de investigación y con buenos resultados en las catas realizadas, los promotores de la iniciativa confían en que este vino abra una nueva vía de negocio y prestigio para los viticultores de la zona, informó una nota de la Universidad viguesa.

Un total de doce catadores han comprobado hoy los logros del trabajo de los investigadores en el marco del proyecto de optimización del aroma y del color en los procesos de obtención del vino tostado a partir de uva garnacha tintorera.

La responsable del proyecto, Beatriz Cancho, ha destacado que, una vez hecha la investigación, ahora es el momento de que los viticultores de Valdeorras conozcan las características de estos vinos y de su realización y se animen a producirlos para el mercado.

De hecho, existe una primera bodega trabajando en la puesta en marcha de la producción de este vino.

Fuente: ABC

Un século despois a investigación recupera os viños doces de Valdeorras



Na zona ourensá de Valdeorras producíanse a principios do século XX viños doces artesanais para un consumo familiar. Sen embargo, co paso do tempo e quizais debido ao seu elevado custe, esta tradición foise perdendo. Un século despois, un mercado etnolóxico que demanda produtos de alta calidade, distintos e exclusivos, ofrece unha segunda oportunidade a estes caldos. A Denominación de Orixe Valdeorras e o Grupo de Investigacións Agroambientais e Alimentarias da Facultade de Ciencias de Ourense traballan, bebendo desta tradición, na elaboración dun viño tostado elaborado a partir de uvas Garnacha Tintorera e capaz de competir no mercado internacional do sector. Despois de catro anos de investigación e traballo e con moi bos resultados nas catas realizadas ata o de agora, os promotores da iniciativa confían en que este viño abra nun futuro próximo unha nova vía de negocio e prestixio para os viticultores da zona. Será a súa pequena “xoia da coroa”. 

Este martes o Consello Regulador da DO Valdeorras acolleu a cata da colleita 2011 dos viños doces elaborados durante a investigación. Nela, 12 catadores adestrados na análise desta variedade e que forman parte da denominación de orixe ourensá puideron comprobar os logros do traballo conxunto realizado polos seus técnicos cos investigadores da Universidade de Vigo no marco do proxecto Optimización do aroma e da cor nos procesos de obtención de viño tostado a partir de uva Garnacha Tintorera, financiado pola Consellería de Economía e Industria. “Unha vez feita a investigación, agora é o momento de que os viticultores de Valdeorras coñezan todas as características destes viños e da súa realización e se animen a producilos para o mercado”, salienta Beatriz Cancho, responsable do proxecto. 



1000 quilos de uva para producir sete litros de tostado

Durante a investigación, o traballo do grupo universitario que dirixe Jesús Simal abrangueu todo o proceso, desde a vendima ata a análise sensorial e organoléptica do caldo resultante. Deste camiño que hai que percorrer para crear un bo tostado, Cancho destaca os seus tempos e custes. Para a obtención de sete litros de viño doce de Valdeorras é preciso 1000 quilos de uva, unha uva que, tras ser recollida, é sometida a un proceso de pasificación, que consiste no seu secado durante dous meses sobre palla ou colgando, para que perda auga e gañe azucre. Tras estes pasos, o viño é posto en barricas durante arredor de dous anos para a súa maduración. 

Neste elaborado proceso, Jorge Mazaira, director técnico da DO Valdeorras, salienta a importancia do traballo de laboratorio que realizou o Grupo de Investigacións Agroambientais e Alimentarias para mellorar a eficiencia da produción e da calidade do produto. “Non había practicamente nada investigado neste eido e para nós é fundamental coñecer como inflúen os tempos no viño, como mellorar as características organolépticas para que o produto guste máis ao consumidor, como funciona a química nos diferentes pasos e como seguir creando novos matices nestes viños tan especiais”, apunta. 

Unha competencia con séculos de tradición

Trala fase investigadora, xa hai unha primeira adega traballando na posta en marcha da produción deste viño de alta calidade. Dado que estes primeiros viticultores, e os demais da zona que se animen a producilo no futuro, se van a enfrontar no mercado a outros produtos da mesma gama, Jorge Mazaira explica que na cata realizada este martes tamén analizaron as características doutros viños similares, como os europeos Tokaji Aszu de Hungría, Sauternes de Francia, Icewine de Austria e Alemaña e o Tostado de Ribeiro, que contan xa cun gran prestixio internacional. “Algúns destes viños teñen douscentos ou trescentos anos de tradición e polo tanto moito camiño andado diante nosa, pero para iso estamos traballando tanto, para ofrecer un produto ao seu nivel que abra ademais unha ventá á diversificación do mercado vitivinícola galego”, advirte Mazaira.

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