terclim by ICS banner
IVES 9 IVES Conference Series 9 SENSORY PROFILES AND EUROPEAN CONSUMER PREFERENCE RELATED TOAROMA AND PHENOLIC COMPOSITION OF WINES MADE FROM FUNGUSRESISTANT GRAPE VARIETIES (PIWI)

SENSORY PROFILES AND EUROPEAN CONSUMER PREFERENCE RELATED TOAROMA AND PHENOLIC COMPOSITION OF WINES MADE FROM FUNGUSRESISTANT GRAPE VARIETIES (PIWI)

Abstract

Planting grape varieties with several resistance loci towards powdery and downy mildew reduces the use of fungicides significantly. These fungus resistant or PIWI varieties (acronym of German Pilzwiderstandsfähig) contribute significantly to the 50% pesticide reduction goal, set by the European Green Deal for 2030. However, wine growers hesitate to plant PIWIs as they lack experience in vinification and are uncertain, how consumer accept and buy wines from these yet mostly unknown varieties.

Grapes from four white and three red PIWI varieties were vinified in three vintages to obtain four different white and red wine styles, respectively plus one rosé. PIWI varieties as well as four reference Vitis vinifera varieties were planted in the same site. For each vintage, more than 70 winemakers compared the different PIWI styles with the Vitis vinifera reference wines. 70% of the comparisons yielded no significant differences, in 20% PIWI wines were superior and in 10% the reference wines. Regressing intensity ratings obtained by descriptive analysis with hedonic ratings from German, French, Italian, Danish and Dutch consumers, we could deduce drivers of liking in respect to the different cultural back ground. All consumers disliked sour, astringent and green expressions in wines while fruit and colour remained low. Floral and yellow fruits were preferred by French and German consumers, Danish liked thiol-derived flavours.

To unravel the molecular base aroma compounds were analysed non-targeted as well as targeted for monoterpenes, C13-norisoprenoids and polyfunctional thiols applying SIDA-GC-MS or LC-MS. Analysis of phenolic compounds was done by indirect methods such as Folin-C or Harbertson-Adams-Assay as well as targeted analysis by LC-MS or LC-DAD. Comparing Muscaris (PIWI) versus Muskateller Muscaris wines were richer in cis-rose oxide, while linalool and α-terpineol were higher in Muskateller wines. So far, no specific off-flavour could be detected in wines from PIWI varieties as it was the case for old hybrid varieties. Although fungus resistance may be related to grape skin polyphenols, in general neither white nor red PIWI wines revealed higher polyphenol concentrations, except for Muscaris and Cabernet Cortis. A fact which needs to be addressed in winemaking.

In conclusion, applying targeted winemaking allows to produce PIWI wines, which meets the expectations of European consumers in sensory terms, but also in respect to improved sustainability.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Fischer Ulrich¹, Marc Weber¹, Ole Kohlmann¹, Maike Gentner¹, Jochen Vestner¹

1. DLR Rheinpfalz, Institute for Viticutlure and oenology, Breitenweg 71, 67435 Neustadt an der Weinstrass, Germany

Contact the author*

Keywords

fungus resistant grape varieties, consumer preference, aroma compounds, polyphenols

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More