The development of so-called PIWI varieties, which are resistant to various fungal diseases, has accelerated in recent years thanks to the creation of a wide range of new varieties and the gradual adoption of these new grape varieties by winegrowers. The main advantage of these robust varieties is the reduction in pesticide use to protect the vines from the main fungal diseases (downy mildew, powdery mildew and possibly black rot).
The discovery of the cultivation of these new grape varieties is accompanied by the production of grapes with new technological and sensory characteristics. This raises a number of issues for the industry downstream of production: How can grapes from PIWI varieties be vinified to produce high quality wines?
The aim of the project is to gain an overview of current vinification techniques for resistant grape varieties in the canton of Vaud, to evaluate the characteristics of the wines obtained and to compare them with the expectations of producers in order to satisfy customers.
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