• » Variety/Environment
  • » European consumer preference for wines made from fungus resistant grape varieties
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

European consumer preference for wines made from fungus resistant grape varieties

Marc Weber et al., DLR Rheinpfalz, Neustadt - Germany

European consumer preference for wines made from fungus resistant grape varieties

Fungus resistant grape varieties (FRGV or PIWI) offer many benefits such as less pesticide use or premium prices for enhanced sustainability. Still, winemakers are concerned about inferior wine quality. This study evaluates how European wine consumers assess wines made from new FRGVs in comparison to traditional V. vinifera varieties. Most of them were grown in the same vineyard.

Four white (Calardis Blanc, Muscaris, Sauvignac, Cabernet Blanc) und three red (Satin Noir, Cabernet Cortis, Laurot) FRGV were compared to Riesling, Sauvignon blanc, Muskateller, Cab. Sauvignon and Merlot. For each FRGV, different styles were vinified using standardized protocols. The 28 most representative wines were selected, including the V. vinifera equivalents. 72 wine experts assessed their overall quality and the wines were mailed in 30 ml bottles to 118 German, 32 Danish and 27 French consumers, including a standardised wine glass. In a “home use test” consumers evaluated hedonic liking in 6 sessions. All wines were characterized by descriptive analysis using a trained panel (n=19 J x 2 R).

All FRGV wines performed equally well as the V. vinifera wines. One consumer segment preferred yellow fruit and oaked white wines, which was linked to 12 h of skin contact. Consumers from all countries favoured tropical fruit aromas along with a sweetness (4-6 g/L sugar). Sauvignac and Cabernet Blanc wines from early harvest were rejected by consumers from all countries due to a vegetative flavour and sourness.

Consumer varied more regarding red wines. A large consumer segment preferred the fruity and less tannic thermo-vinified wines, especially of Satin Noir. In contrast, harsh and bitter tannins of Cabernet Cortis were refused. A second segment preferred dark coloured red wines, such as Laurot and Satin Noir. Particularly the Laurot wines had similar sensory profiles and hedonic ratings as Merlot, indicating a good FRGV substitute. Bleeding and use of oak increased consumer acceptance, especially in France. Rosé wines of all red cultivars were equally preferred by all consumers.

Due to equal preferences for FRGV and V. vinifera wines by consumers and experts, concerns regarding wine quality can be dismissed. FRGVs may be offered as more sustainable sensory “copies” of V. vinifera wines or in a completely different style using low intervention winemaking.

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 09/07/2022
Premium Contents Area
  • VIDEO SEMINAR (Marc WEBER, streaming 15 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,734375