Grapevine Resistant Cultivars: A Story Review and the Importance on the Related Wine Consumption Inclination

Abstract

Pest and disease management in the grapevine sector has become difficult due to several instances (e.g., pathogen resistance, agrochemicals withdrawals). Therefore, viticulture switched to more environmentally friendly practices. On these bases, the most promising tool is the use of a resistant variety of grapes. Luckily, genetic and genomic selection have made great steps in accelerating plant breeding. In recent years, several resistant varieties of grape were created and the wine obtained began to grow. This allowed vine growers and wine makers to drastically reduce the chemical inputs in vineyards. However, this specific wine market faces trouble regarding the consumer attitude towards buying the related crafted wines. In order to make these innovations acceptable, we undertook a literature review of the history and creation methods of the hybrid grapevines. We investigated young wine drinkers across north-east Italy using specific questionaries to better analyse consumer perception of wine from resistant vines and the related environmentally friendly issues to understand if consumers are prone towards this product. Our results clearly indicate that consumer attitude towards this type of beverage pays great attention to the reduction in agrochemicals.

Exploring the Influence of Soil Salinity on Microbiota Dynamics in Vitis vinifera cv. “Glera”: Insights into the Rhizosphere, Carposphere, and Yield Outcomes

“…If the plant were in a state of decline, it would not be possible to make a proper comparison. This observation supports the higher sugar content in the control group, emphasizing the importance of canopy characteristics in facilitating photosynthesis, metabolite accumulation, and overall grapevine growth [38].…”

From Roots to Leaves: Understanding Consumer Acceptance in Implementing Climate-Resilient Strategies in Viticulture

“…Specifcally, fndings from this study revealed that consumers prefer wine made with innovative rootstocks, followed by kaolin, PIWI, and PGRs, respectively. In terms of consumer preferences, wines derived from innovative rootstocks emerged as particularly attractive maybe because historical pest emergencies like phylloxera led producers to adopt new rootstocks, gradually encouraging consumer acceptance of wines stemming from this innovation [14]. Hence, consumers seemingly perceive this as a nonintrusive, climate-resilient technique.…”

“…Tese varieties are bred to have increased resistance to common vine diseases, thus reducing the need for frequent pesticide applications. Tis not only helps winegrowers cope with increased pest pressures due to climate change but also reduces the environmental impact of viticulture [14].…”

“…However, given that the changes are not directly visible, they may be more readily accepted if the wines produced maintain their quality and favor profles. Finally, the use of PIWI grape varieties could have the most noticeable impact on consumer perception [14]. Indeed, while these varieties are benefcial in terms of reducing pesticide use, consumers who value the unique characteristics associated with specifc grape varieties might have reservations about these new types.…”