Abstract
The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547–3418 mg GA/L), anthocyanin (186–561 mg malvidin/L), and proanthocyanidin (1.4–4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530–929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.
Highlights
Nowadays, certain winegrowing regions lack the climatic conditions to grow and produce traditional grape varieties consistently
The wine industry claims solutions to adapt to climate change, to control vine decay, to face weakness of some traditional cultivars, to avoid pesticide resistance, and to decrease grapevine susceptibility to cryptogamic diseases
All wines considered in the present research presented pH of 3.5–4.0, alcohol strengths ranging between 11.6% and 14.3% vol, while titratable and volatile acidities varied from 2.5 to 3.4 g eq H2 SO4 /L
Summary
Certain winegrowing regions lack the climatic conditions to grow and produce traditional grape varieties consistently. The susceptibility of traditional Vitis vinifera varieties to fungal diseases, such as downy and powdery mildews, has notably risen and the spraying of winegrowing areas has become a common practice less and less appreciated. The wine industry claims solutions to adapt to climate change, to control vine decay, to face weakness of some traditional cultivars, to avoid pesticide resistance, and to decrease grapevine susceptibility to cryptogamic diseases. For these reasons, current trends in viticulture and oenology focus on vine cross-breeding and the exploration of new hybrid grape varieties
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