New grape varieties descending from Monastrell characterised by their low sugar and high polyphenolic content

The study presents the first results for the new grape varieties descendants of Monastrell. They are characterisided by having a lower percentage of sugar in their grapes, which will subsequently result in the production of wines with low alcohol content, as will be studied in the second part of this research. The main phenolic compounds in the grapes (anthocyanins, flavonols and tannins) were analysed. The results showed how these new varieties, despite having a lower ºBrix degree compared to Monastrell, reached their phenolic maturity, allowing them to be harvested before periods of torrential rains and reaching very high concentrations of the compounds of interest. In conclusion, these new grape varieties represent an exciting advance in the adaptation to climate change in the wine industry. These grapevines show greater resistance to extreme conditions, allowing winegrowers to continue to produce high quality grapes and exceptional wines.