The potential of new selection and indigenous grape varieties for sparkling wine production

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements. In this regard, researchers in the Republic of Moldova aim to study and promote the potential of indigenous and new selection grape varieties for high-quality sparkling wine production.

The study was conducted during the 2020-2023 period. Its objective was to assess the oenological potential of indigenous and new selection grape varieties for sparkling wines production with advanced foaming and perlage properties. The research focused on new selection grape varieties Viorica, Floricica, Riton, Legenda, and the indigenous grape variety Plavaie.

Using these grape varieties, experimental wine blends were produced under microvinification conditions. The foaming indices of the base wines were determined using the Mosalux system, while the composition of aromatic compounds was analyzed using the GC-MS method on a Shimadzu system. The experimental batches of blended wines from local grape varieties were fermented with selected Saccharomyces strains from the institute’s collection. The secondary fermentation was carried out in the bottle, and after nine months of maturation, the sparkling wines were subjected to physicochemical analyses.

The analysis of foaming indices demonstrated that sparkling wines produced from new selection varieties Viorica and Floricica exhibited high foaming capacity. Additionally, blends incorporating wines obtained from the indigenous variety Plavaie showed foaming indices 10-20% higher, which positively influenced the perlage and foaming properties of the final sparkling wines.

The addition of wine from the indigenous Plavaie variety in blends with Viorica and Floricica improved the volatile aromatic profile and complexity of the sparkling wines. The increase in certain aromatic components contributed to enhancing the olfactory profile and organoleptic perception of wines.

This study demonstrated the potential of using wines from new selection varieties Viorica, Floricica, Riton, and Legenda in combination with the indigenous variety Plavaie in the context of climate change and rising average temperatures. Plavaie-based wine is distinguished by its neutral aroma, fresh taste, and advanced foaming potential, making it a valuable blending partner due to its high titratable acidity and lower alcohol content.

Thus, the study confirms the perspective of producing white sparkling wines based on new selection varieties Viorica and Floricica, along with Plavaie wine in blends, contributing to the diversification and increased competitiveness of Moldovan sparkling wines on international markets.