A large-scale check-all-that-apply (CATA) study of the sensory characteristics of white and red wines produced from fungus-resistant grape varieties in the South of France

Fungus-resistant grape varieties (FRG) are increasingly recognised as a promising way to make the wine industry more resilient in the face of societal pressures and climate change, while also creating new market opportunities. However, sensory data on FRG wines, particularly those produced in southern France, is limited -the present study aimed to provide a sensory characterisation of these wines on a large scale. A total of 43 white and 33 red wines, made from FRG and Vitis vinifera varieties, were evaluated over two consecutive years by a trained panel using the Check-All-That-Apply (CATA) method. Panel performance was validated using replicate samples assessed across sub-sessions. The results highlighted a wide diversity of sensory profiles among FRG wines, which were comparable to those of Vitis vinifera wines, with no clear distinction between the two categories. White FRG wines exhibited particularly high variability, influenced by climate and vintage, whereas red wines showed more distinctive patterns. Some varieties, such as 'Vidoc', displayed a broader range of profiles, while others, including 'Artaban', showed more consistent profiles across sites and years. These findings provide the wine industry with practical insights, indicating that FRG varieties can be planted without risking the production of wines with atypical sensory profiles. Future research should build on these results by conducting detailed aroma compound analyses and hedonic evaluations with experts and consumers, with and without information disclosure regarding the resistant character. Additionally, FRG wines from other French vineyards should be investigated.