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…

THE EFFECT OF COPPER ON THE PRODUCTION OF VARIETAL THIOLS DURING THE ALCOHOLIC FERMENTATION OF COLOMBARD AND GROS MANSENG GRAPE JUICES

Nowadays, the rapid growth of vineyards with organic practices and the use of copper as the only fun-gicide against downy mildew raises again the question of the effect of copper on varietal thiols in wine, especially 3-sulfanylhexan-1-ol (3SH) and its acetate (3SHA). A few decades ago, several works indicated that the use of copper in the vineyard had a negative effect on the content of varietal thiols in Sauvignon blanc wines [1, 2]. However, these studies only considered the concentration of the reduced form (RSH) of varietal thiols, without quantifying the oxidised ones. For this purpose, we proposed to monitor both reduced and oxidised forms of varietal thiols in wine under copper stress during alcoholic fermentation to have a more complete picture of the biological and chemical mechanisms.

Read More

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

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

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

PROGRESS OF STUDIES OF LEES ORIGINATING FROM THE FIRST ALCOHOLIC FERMENTATION OF CHAMPAGNE WINES

Champagne wines are produced via a two-step process: the first is an initial alcoholic fermentation of grape must that produces a still base wine, followed by a second fermentation in bottle – the prise de mousse – that produces the effervescence. This appellation produces non-vintage sparkling wines composed of still base wines assembled from different vintages, varieties, and regions. These base wines, or “reserve wines,” are typically conserved on their fine lies and used to compensate for quality variance between vintages (1). Continuously blending small amounts of these reserve wines into newer ones also facilitates preserving the producer’s “house style.”

Read More