Unidad de Cultura Científica y de la Innovación

Researchers at Agricultural Chemistry Department of University of Córdoba and Agrifood Campus of International Excellence ceiA3 have developed a new method for making sweet red wines from Tempranillo, Cabernet Sauvignon, Syrah and Merlot grape varieties, as reported by Fundación Descubre. According to experts, these varieties are characterized by their intense red color and have been widely implemented in the Andalusian wine production sector in recent years. Specifically, scientists have focused on the red grape drying process. Using a chamber under controlled conditions of temperature and humidity, they have managed to keep the maximum typical red color of the musts, decrease time, avoid appearance of the brown color that commonly takes place as a result of traditional sun-drying  and increase associated antioxidant activity.