Characterisation of Wines Produced from Fungus Resistant Grape Varieties

Dorothea Leis, Wolfgang Renner, Erich Leitner

Research output: Chapter in Book/Report/Conference proceedingConference contributionResearchpeer-review

Abstract

To deal with possible consequences of climate change, new varieties of grapes are needed that are resistant to some of the most common diseases that can arise from the changing growing conditions. One possibility is fungus resistant grape (FRG) varieties. Wines produced from these varieties might have different sensory features than wines from conventional cultivars. To characterize FRG wines we used different analytical techniques to quantify odorants in various concentrations. Additionally, a sensory study was done comparing the new wines to common Styrian wines. Using both analytical and sensory tools, a description could be achieved that might reduce consumer bias towards new products.
Original languageEnglish
Title of host publicationFlavour Science
Subtitle of host publicationProceedings of the XV Weurman Flavour Research Symposium
Pages511-514
Number of pages4
ISBN (Electronic)978-3-85125-594-2
DOIs
Publication statusPublished - Aug 2018

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Leis, D., Renner, W., & Leitner, E. (2018). Characterisation of Wines Produced from Fungus Resistant Grape Varieties. In Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium (pp. 511-514) https://doi.org/10.3217/978-3-85125-593-5-109