Articles
The change to ‘Piwi’ cultivars in the Austrian viticulture
Article number
1418_26
Pages
205 – 216
Language
English
Abstract
In Austrian viticulture, traditional cultivars continue to play the most important role, even though some grape cultivars from resistance breeding have achieved great acceptance.
In the long term, the main factor for the marketing of wine seems to be wine quality.
Consumers prefer wines from cultivars with well-known names, varietal typicity and complex aromas.
The wine must be suitable for its use as a luxury drink.
Numerous fungus-resistant ‘Piwi’ cultivars are now available from vine breeding which meet the high demands of consumers.
Within this work we could show that quality factors are essential to get acceptance for new cultivars.
Sensorial impression is the most important key for acceptance.
The resulting opportunity to change the wine market with new ‘Piwi’ cultivars is increasingly used.
Climate change and the focus on ecological, sustainable viticulture make a significant contribution to this change.
It also seems interesting that, despite the diversity of resistant cultivars, an intense aroma expression has a positive effect on demand.
On the examples of the ‘Piwi’ cultivars, ‘Blütenmuskateller’, ‘Donauriesling’ and ‘Donauveltliner’, we demonstrate the sensorial close link to established cultivars.
Many other ‘Piwi’ cultivars were introduced or currently being planted for experimental purposes, but ultimately most the wines have only little acceptance on the market.
They often lack clear typicity and recognition by consumers.
It is not the extent of the resistance properties that determines the success of a new cultivar, but rather the unmistakable and special wine profile.
In the long term, the main factor for the marketing of wine seems to be wine quality.
Consumers prefer wines from cultivars with well-known names, varietal typicity and complex aromas.
The wine must be suitable for its use as a luxury drink.
Numerous fungus-resistant ‘Piwi’ cultivars are now available from vine breeding which meet the high demands of consumers.
Within this work we could show that quality factors are essential to get acceptance for new cultivars.
Sensorial impression is the most important key for acceptance.
The resulting opportunity to change the wine market with new ‘Piwi’ cultivars is increasingly used.
Climate change and the focus on ecological, sustainable viticulture make a significant contribution to this change.
It also seems interesting that, despite the diversity of resistant cultivars, an intense aroma expression has a positive effect on demand.
On the examples of the ‘Piwi’ cultivars, ‘Blütenmuskateller’, ‘Donauriesling’ and ‘Donauveltliner’, we demonstrate the sensorial close link to established cultivars.
Many other ‘Piwi’ cultivars were introduced or currently being planted for experimental purposes, but ultimately most the wines have only little acceptance on the market.
They often lack clear typicity and recognition by consumers.
It is not the extent of the resistance properties that determines the success of a new cultivar, but rather the unmistakable and special wine profile.
Publication
Authors
F. Regner, A. Endler, E. Ferschel, R. Hack, A. Rockenbauer, C. Eisenheld
Keywords
grapevine, organic production, resistance breeding, ecological viticulture
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