ArticleFoods (Basel, Switzerland)2026
Oenological Characterization of Divona, a New Disease-Resistant Variety, and Preliminary Insights into the Influence of Maceration and Fermentation Temperature Across Three Vintages.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Developing fungus-resistant grape varieties is essential to reduce phytosanitary inputs in viticulture. This study presents the first comprehensive oenological characterization of Divona, a new disease-resistant white grape variety developed by Agroscope. Musts and wines were produced over three contrasting vintages (2019, 2020, 2022) at the Pully experimental vineyard (Switzerland). Chemical analyses, sensory evaluations, and quantification of key aroma compounds (volatile thiols, monoterpenes) were conducted. A split-plot ANOVA and multiple factor analysis (MFA) separated vintage variability from winemaking effects (pre-fermentation maceration, fermentation temperature), which were treated exploratorily. The results indicate that vintage was the primary driver of variability. Lacking technical replicates within vintages, the study relies on biological replication across years to assess treatment robustness, interpreting winemaking effects as exploratory trends. Pre-fermentation maceration tended to enhance color intensity and certain aromatic precursors in the must. Under these specific conditions, the effects of fermentation temperature and maceration treatment appear modest relative to the dominant influence of vintage. Divona wines demonstrated high aromatic potential with a fruity expression. These findings establish a foundational oenological profile for Divona, validating its suitability for temperate climates and low-input viticulture, while offering preliminary technical guidelines to optimize sensory quality.
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