Composition of grape and wine from resistant vines varieties

• Published in: OENO one Vol. 52; no. 3; pp. 211 - 217
• Main Author: Teissedre, Pierre-Louis
• Format: Journal Article
• Language: English
• Published: International Viticulture and Enology Society (IVES) 01.01.2018; International Viticulture and Enology Society
• Subjects: acidity; astringency; Chemical and Process Engineering; chemical composition; cold tolerance; disease resistance; East Asia; Engineering Sciences; Food engineering; grapes; grapes, wine, composition, quality, resistant varieties; indigenous species; interspecific hybridization; Life Sciences; North America; pest resistance; pests; phenolic compounds; progeny; secondary metabolites; sensation; spoilage; winemaking; wines; East Asia; North America

Obtaining resistant varieties to diseases without loss of organoleptic quality is a real challenge for oenology. Inter-specific hybridization of grapevines began in the 19th century and was initially aimed at introducing pest and disease resistance in offspring. Later, several breeding programmes im...