Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars
Abstract Disease-resistant hybrid grape cultivars (DRHGCs) are hybrids of Vitis vinifera and other Vitis species that provide greater resistance to specific diseases, including downy and powdery mildew. These have many advantages, but often have unusual chemical and sensory properties. This study ex...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-05-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00412-z |
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| author | Gavin Duley Adriana Teresa Ceci Edoardo Longo Aakriti Darnal Beatriz Martín-García Emanuele Boselli |
| author_facet | Gavin Duley Adriana Teresa Ceci Edoardo Longo Aakriti Darnal Beatriz Martín-García Emanuele Boselli |
| author_sort | Gavin Duley |
| collection | DOAJ |
| description | Abstract Disease-resistant hybrid grape cultivars (DRHGCs) are hybrids of Vitis vinifera and other Vitis species that provide greater resistance to specific diseases, including downy and powdery mildew. These have many advantages, but often have unusual chemical and sensory properties. This study examined the link between the chemical and sensory properties of DRHGC red wines from South Tyrol, Northern Italy, using ‘modified rate-all-that-apply’ sensory analysis, projective mapping (‘napping’), and analytical chemistry. The V. vinifera wine was more astringent, with more strawberry and jam aromas, than the DRHGC wines; the DRHGC wines had stronger green bell pepper flavours and aromas. The polyphenol and volatile profiles of DRHGCs were also distinctive, as were the profile of macrocyclic (crown) oligomeric proanthocyanidins. Panellists rated the DRHGC wines as high quality, suggesting that V. vinifera wines are not inevitably preferred. |
| format | Article |
| id | doaj-art-e4ba0ef33cf74a97b5b9797dad909054 |
| institution | OA Journals |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-e4ba0ef33cf74a97b5b9797dad9090542025-08-20T02:15:12ZengNature Portfolionpj Science of Food2396-83702025-05-019111710.1038/s41538-025-00412-zChemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivarsGavin Duley0Adriana Teresa Ceci1Edoardo Longo2Aakriti Darnal3Beatriz Martín-García4Emanuele Boselli5Oenolab, NOI TechPark Alto Adige/SüdtirolOenolab, NOI TechPark Alto Adige/SüdtirolOenolab, NOI TechPark Alto Adige/SüdtirolOenolab, NOI TechPark Alto Adige/SüdtirolResearch Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAMBITAL), University of Almería, Agri-Food Campus of International Excellence, ceiA3Oenolab, NOI TechPark Alto Adige/SüdtirolAbstract Disease-resistant hybrid grape cultivars (DRHGCs) are hybrids of Vitis vinifera and other Vitis species that provide greater resistance to specific diseases, including downy and powdery mildew. These have many advantages, but often have unusual chemical and sensory properties. This study examined the link between the chemical and sensory properties of DRHGC red wines from South Tyrol, Northern Italy, using ‘modified rate-all-that-apply’ sensory analysis, projective mapping (‘napping’), and analytical chemistry. The V. vinifera wine was more astringent, with more strawberry and jam aromas, than the DRHGC wines; the DRHGC wines had stronger green bell pepper flavours and aromas. The polyphenol and volatile profiles of DRHGCs were also distinctive, as were the profile of macrocyclic (crown) oligomeric proanthocyanidins. Panellists rated the DRHGC wines as high quality, suggesting that V. vinifera wines are not inevitably preferred.https://doi.org/10.1038/s41538-025-00412-z |
| spellingShingle | Gavin Duley Adriana Teresa Ceci Edoardo Longo Aakriti Darnal Beatriz Martín-García Emanuele Boselli Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars npj Science of Food |
| title | Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars |
| title_full | Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars |
| title_fullStr | Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars |
| title_full_unstemmed | Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars |
| title_short | Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars |
| title_sort | chemical and sensory properties of south tyrol red wines from disease resistant and vitis vinifera cultivars |
| url | https://doi.org/10.1038/s41538-025-00412-z |
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