Estudio de la adaptación y del comportamiento productivo y enológico de variedades blancas foráneas en la zona vitícola del Penedés

Context and Purpose of the Study. PIWI grape varieties (Pilzwiderstandsfähig, fungus-resistant) offer innovative solutions for sustainable viticulture by addressing environmental challenges faced by traditional Vitis vinifera.

Many volatile compounds of different chemical/biochemical origin contribute to wine aroma. Certain key ‘varietal’ aroma compounds such as methoxypyrazines are formed in the grape and appear to be only scarcely influenced by fermentation.

Sforzato di Valtellina DOCG is a reinforced dry red wine produced in the mountain area of Valtellina alpine valley (North Italy), using ‘Nebbiolo’ grapes that undergo a withering process. This process impacts on the grape composition due to a sugar concentration and changes in secondary metabolism influencing volatile organic compounds (VOCs) and polyphenols.

The temperature increase related to ongoing climate changes is causing a progressive anticipation of the ripening time, negatively affecting grape quality at harvest.

Growing fungus-tolerant cultivars (PIWIs) reduces the need of fungicide use by 50-80 %. PIWIs have the potential to address climate change adaptation and mitigation simultaneously.