Vino de Tea (pine heartwood wine) from La Palma (Spain): ethnographic and physic-chemical characterization of a unique fermented product

• Main Authors: Pablo Alonso González, Eva Parga-Dans
• Format: Article
• Language: English
• Published: BMC 2020-09-01
• Series: Journal of Ethnic Foods
• Subjects: Wine; Fermented foods; Ethnography; Spain; Pine heartwood wine; Canary Islands
• Online Access: http://link.springer.com/article/10.1186/s42779-020-00070-4

Abstract This paper presents the results of a novel study of Vino de Tea (pine heartwood wine) from the island of La Palma (Canary Islands, Spain). The aim is to investigate its differential characteristics and contribute to typifying it within the Denomination of Origin ‘Wines of La Palma’. The analysis is based on a mixed approach combining a qualitative ethnographic approach (22 interviews) and quantitative physic-chemical methods in a sample of 16 wines. The ethnographical study revealed the tradition and techniques of elaboration behind Vino de Tea. In turn, the physic-chemical analysis revealed by chromatography a significant presence of α-terpineol due to elaboration in pine barrels or casks. These samples were compared with a Greek Retsina wine, revealing the differences between these two traditional wines. These data suggest that Vino de Tea is a unique product with distinctive characteristics and potential health benefits, owing to its significant content of α-terpineol resulting from its fermentation in Canary pine casks.