Characterisation of Wines Produced from Fungus Resistant Grape Varieties

Dorothea Leis; Wolfgang Renner; Erich Leitner

doi:10.3217/978-3-85125-593-5-109

Characterisation of Wines Produced from Fungus Resistant Grape Varieties

Dorothea Leis, Wolfgang Renner, Erich Leitner

Institute of Analytical Chemistry and Food Chemistry (6450)

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › peer-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 language	English
Title of host publication	Flavour Science
Subtitle of host publication	Proceedings of the XV Weurman Flavour Research Symposium
Pages	511-514
Number of pages	4
ISBN (Electronic)	978-3-85125-594-2
DOIs	https://doi.org/10.3217/978-3-85125-593-5-109
Publication status	Published - Aug 2018

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10.3217/978-3-85125-593-5-109Licence: CC BY-NC-ND 4.0

Cite this

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title = "Characterisation of Wines Produced from Fungus Resistant Grape Varieties",

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.",

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AB - 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.

U2 - 10.3217/978-3-85125-593-5-109

DO - 10.3217/978-3-85125-593-5-109

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EP - 514

BT - Flavour Science

ER -

Characterisation of Wines Produced from Fungus Resistant Grape Varieties

Abstract

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