Oenological Performances of New White Grape Varieties
2025
de Sousa Dias, Aécio Luís | Guittin-Leignadier, Charlie | Roy, Amélie | Sachot, Somaya | Maçna, Faïza | Flores, Damien | Meudec, Emmanuelle | Boulet, Jean-Claude | Sommerer, Nicolas | Roland, Aurélie | Ducasse, Marie-Agnès | Mouret, Jean-Roch | Sciences Pour l'Oenologie (SPO) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | INRAE, PROBE Research Infrastructure | Institut Français de la Vigne et du Vin [Siège] (IFV) | UMT Actia Oenoypage | This research was funded by the “CASDAR”, project nº 7368335, national fund from the French ministry of agriculture, which aims to coordinate and federate agricultural development actions by articulating the objectives of agricultural policy and the needs of farmers. This study was supported by the UMT Actia Oenoypage (Joint Technological Unit), a partnership tool shared by IFV, INRAE, and Institut Agro Montpellier, which has been established and supported by the French Ministry responsible for Food.
International audience
Afficher plus [+] Moins [-]anglais. The wine industry aims to reduce pesticide use by utilizing disease-resistant grape varieties, although their oenological potential remains underexplored. This study aimed to evaluate their oenological potential compared to traditional ones. Musts from resistant (Souvignier Gris, Sauvignac, Voltis, and Floreal) and traditional (Chardonnay, Sauvignon Blanc, and Viognier) varieties were fermented at laboratory scale with online CO 2 monitoring, and two yeasts were used to study varietal responses to yeast impact. Wines were analyzed for metabolites from central carbon metabolism, aromas (varietal thiols, ethyl esters, acetate esters, and higher alcohols), and phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, and flavonols) using (U)HPLC methods. Principal component analysis (PCA) of all variables revealed Souvignier Gris grouped with a Sauvignon Blanc sample, partially due to varietal thiols. PCA of aromas (PC1: 37.7%, PC2: 17.8%) showed that Souvignier Gris and Sauvignac exhibited similar behavior to Sauvignon Blanc. The heat map of 19 phenolics showed Sauvignac and Sauvignon Blanc clustered, with lower phenolic abundance. This preliminary work contributes to a detailed characterization of the oenological potential of these new varieties and constitutes an essential step in identifying which traditional and well-known varieties they resemble. This will then enable the recommendation of cellar itineraries adapted to their profile.
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