Oenological Characterization of Divona, a New Disease-Resistant Variety, and Preliminary Insights into the Influence of Maceration and Fermentation Temperature Across Three Vintages.
- 1Agroscope, Enology Group, Route de Duillier 60, 1260 Nyon, Switzerland.
- 2Changins, Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 52, 1260 Nyon, Switzerland.
- 3Agroscope Viticulture Group, Avenue de Rochettaz 21, 1009 Pully, Switzerland.
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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BibTeX
@article{blackford2026oenological,
title = {{Oenological Characterization of Divona, a New Disease-Resistant Variety, and Preliminary Insights into the Influence of Maceration and Fermentation Temperature Across Three Vintages.}},
author = {Marie Blackford and Ágnes Dienes-Nagy and Laurent Amiet and Marilyn Cléroux and Jean-Sébastien Reynard and Vivian Zufferey and Gilles Bourdin},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193358},
url = {https://europepmc.org/article/MED/42883465},
note = {CC BY},
}
RIS
TY - JOUR
TI - Oenological Characterization of Divona, a New Disease-Resistant Variety, and Preliminary Insights into the Influence of Maceration and Fermentation Temperature Across Three Vintages.
AU - Marie Blackford
AU - Ágnes Dienes-Nagy
AU - Laurent Amiet
AU - Marilyn Cléroux
AU - Jean-Sébastien Reynard
AU - Vivian Zufferey
AU - Gilles Bourdin
PY - 2026
DA - 2026/09/22
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193358
UR - https://europepmc.org/article/MED/42883465
AB - 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.
SN - 2304-8158
ER -