Abstract
The first activities of this PhD are described. The primary project examines the advantages and disadvantages for winemaking of disease resistant hybrid grape cultivars (DRHGCs), also known as ‘PIWI’ grapes (German, Pilzwiderstandsfähige Rebsorten). A literature review on this topic was published in the first year. Sensory and chemical analyses were conducted in the second year. Wines produced from DRHGCs in South Tyrol were found to be distinctive in terms of sensory and chemical characters, with the anthocyanin profile of wines produced from DRHGCs being particularly distinctive.