Oenological potential of PIWI grape varieties assessed through volatile composition analysis by GC × GC-ToFMS

Abstract

Viticulture currently faces major environmental challenges, mainly due to the intensive use of plant protection products to control downy and powdery mildew diseases, which are being intensified by climate change. To promote more sustainable production, disease-tolerant grapevine varieties or PIWI (Pilzwiderstandsfähige Rebsorten), have been developed through crosses between fungus-resistant varieties and high-quality Vitis vinifera varieties. These varieties can reduce the use of plant protection products by up to 80 %, lowering both the carbon footprint and environmental impact.1 Nevertheless, knowledge on their oenological potential, especially in terms of volatile composition, remains limited. This study aims to characterize and compare the volatile composition of PIWI grape varieties and their parental varieties from the 2024 and 2025 vintages, using headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (HS-SPME–GC×GC–ToFMS). The results show that PIWI varieties showed a volatile composition, which is more closely aligned with that of Vitis vinifera varieties than with that of fungus-resistant varieties. Additionally, PIWI grapes contain a large amount of compounds known to give wines high-quality aromas. Overall, this research supports winegrowers in making informed choices that promote a more sustainable and climate-resilient viticulture, with the potential to increase productivity while lowering production costs.

References

1. Pedneault, K., & Provost, C. (2016). Fungus resistant grape varieties as a suitable alternative for organic wine production: Benefits, limits, and challenges. Scientia Horticulturae, 208, 57–77. https://doi.org/10.1016/j.scienta.2016.03.016