Ancient Sicilian grapevines for modern wines: linking metabolomics, sensory profiles, and consumer preference

Abstract

Climate change is accelerating grape ripening, increasing sugar accumulation and leading to higher alcohol wines, potentially compromising balance and freshness. In this context, heritage cultivars from warm regions such as Sicily (Italy) represent a valuable resource, as they tend to accumulate less sugar and retain higher acidity, enabling the production of more balanced wines (Martínez‐Moreno et al., 2023). Low-alcohol wines from ancient varieties offer a promising alternative to conventional styles, aligning with consumer demand while preserving aromatic complexity and regional identity, and supporting more sustainable viticulture (Kumar et al., 2024). Ten wines from minor Sicilian red and white cultivars were investigated, including varieties registered in 2018 (Lucignola, Vitrarolo, Catanese Nera) and relic ones (Dunnuni, Rucignola, Anonima, Bracau) which are potential candidates for future registration. Vitrarolo was also evaluated across different environments. Metabolite profiles (Vitis vinifera L.) were assessed over two vintages through physicochemical analyses, phenolics (HPLC, LC–MS), volatile compounds (GC–MS), and astringency (SDS-PAGE). Sensory evaluation was conducted using the CATA method to explore consumer perception and liking drivers. Wines showed distinct profiles depending on cultivar and vintage. Metabolite analyses revealed variability in phenolic and volatile composition, with notable environmental effects for Vitrarolo. Sensory results highlighted fruity intensity, acidity, and persistence as key attributes. Consumer liking was mainly driven by complexity and persistence, while bitterness and astringency reduced acceptance. Vitrarolo wines achieved the highest overall liking, confirming the potential of these ancient cultivars for contemporary wine production.

Ackowledgements

This work was financed by national funds from FCT – Fundação para a Ciência e a Tecnologia, I.P., under the scope of the project UID/50006/2023 of the Associate Laboratory for Green Chemistry-LAQV REQUIMTE and by the project STrengthS4WineChaiN (NORTE2030-FEDER-01786100).

References

Kumar, Y., Ricci, A., Parpinello, G. P., & Versari, A. (2024). Food and Bioprocess Technology, 17(11), 3525.

Martínez‐Moreno, A., Martínez-Pérez, P., Bautista‐Ortín, A. B., & Gómez‐Plaza, E. (2023).. OENO One, 57(1), 109.