Abstract
Changes in consumer sentiment and in EU regulations (most notably the EU Green Deal and the Farm to Fork Strategy) are necessitating a shift in the wine industry towards increased sustainability. In particular, the amount of pesticides used by viticulture is now considered unsustainable. Cultivation of disease-resistant hybrid grape cultivars (DRHGCs) can reduce pesticide usage. However, these cultivars often have unusual chemical profiles and thus unusual sensory profiles that consumers may find off-putting. This study profiled the chemical and sensory profiles of DRHGC wines produced in South Tyrol, northern Italy using a combination of chemical and sensory analysis. DRHGC wines were found to be distinctive in terms of anthocyanin, polyphenol, and volatile profiles, but not in terms of the oligomeric proanthocyanidin (PAC) profile. DRHGCs were found to have diglucoside anthocyanins. Triglucoside anthocyanins were tentatively identified as being present in trace amounts based on a comparison with red cabbage extract, and further work is required to isolate and reconcentrate these for confirmation. Anthocyanins bound to rutinosides were tentatively identified. In the sensory analysis, panellists could clearly distinguish between V. vinifera and DRHGCs for red wines but not for white wines. The V. vinifera wines studied were distinguished by warmness, astringency, and strawberry jam, where the DRHGC wines were distinguished by characters such as green bell pepper, mint, and liquorice. No similar such clear trends were observed in white wines. There was no significant difference in overall quality rating for V. vinifera and DRHGC wines.