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.
|Title of host publication||Flavour Science|
|Subtitle of host publication||Proceedings of the XV Weurman Flavour Research Symposium|
|Number of pages||4|
|Publication status||Published - Aug 2018|