Oenological potential of wines produced from disease‐resistant grape cultivars

Abstract

Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU’s goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape‐cultivars (DRHGC), such as ‘PIWI’ grapes (German, Pilzwiderstandsfähige Rebsorten), and to introduce new DRHGCs. However, the characteristics of DRHGCs are different from those of Vitis vinifera, which makes it necessary to take measures and make changes in winemaking technology to maintain high wine quality. This paper examines the chemistry of wines made from DRHGC and discusses their impact on aroma and flavor profiles. It also reviews the main winemaking practices suggested to produce high‐quality wines from DRHGCs. The chemistry of DRHGCs is different to wine produced from V. vinifera, which can lead to both challenges during winemaking and unusual flavor profiles. Although newer DRHGCs have been bred to avoid unexpected flavors, many DRHGCs are still rich in proteins and polysaccharides. This can make tannin extraction difficult and produce wines with little astringency. In addition to this, new or alternative winemaking techniques such as thermovinification and the use of alternative yeast strains (non‐Saccharomyces) can be used to produce wines from DRHGCs that are acceptable to consumers.

Destination-Centric Wine Exports: Offering Design Concepts and Sustainability

“…The four alternative concepts created all claimed sustainability (values and communica tion)-but to different extend and by different means and elements in the offer. A convincing argument for sustainability was set for all concepts by presenting fungus-resistant wines (FRG) as the core product of export for every concept [151][152][153]. FRG are becoming a relevant building block in sustainable wine production, as the core challenges to sustainable wine production (e.g., less pesticide application, less crossing, decreasing fuel consumption, lower CO 2 emissions .…”

“…In Germany, FRG (often referred to as PIWI, i.e., "pilzwiderstandsfähig"-fungus resistant [156]) are receiving high attention in recent months, which is reflected in growing acreage and demand for planting material. Partially, rising interest finds explanation in FRG reduced phyto-medical treatments and, therefore, becoming a lever to meet EU green deal targets to half fungicides since vines are heavily dependent on the use of fungicides [105,106,[151][152][153]157,158]. FRG are enjoying increasing national consumer attention because of increasing media exposure and product listings in retail that nurtured the idea to frame the offer design to represent new and innovative market approaches and positioning opportunities in sustainability-conscious export markets on the back of FRGs.…”

Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine)

“…Due to the carcinogenic effects of EC, several countries have successively established thresholds for widely consumed alcoholic beverages (Jia, Fan, et al., 2022; Liu et al., 2021; Xia et al., 2018). However, the European Union (EU), China, and South Korea have not reached a consensus on the regulation of the maximum residue level (MRL) (Duley et al., 2023; Jung et al., 2021).…”

Monoglucoside versus Diglucoside Anthocyanin Evolution of Red Wine Produced Using a Fungus-Resistant Grape Cultivar (Downy Mildew and Powdery Mildew) under Oxidative Conditions

“…In particular, no specific oenological practices to improve the wine quality, making them more appreciated by consumers, have been proposed. 7,8 The composition of grape anthocyanins is mainly regulated by genetic factors and, for this reason, is studied for chemotaxonomic aims. 9−12 On the other hand, anthocyanin content is also influenced by environmental factors such as the vintage and agronomic practices used.…”

“…Despite their great potential to produce high-quality wines, the compositional characteristics of these grapes and winemaking procedures to enhance the characteristics of their wines have been hitherto little investigated. In particular, no specific oenological practices to improve the wine quality, making them more appreciated by consumers, have been proposed. , …”