Donauriesling, Donauveltliner, Muscatel flowers and Pinot nova


Dr. Ferdinand Regner, HBLA Klosterneuburg, Austria

Contact: Ferdinand.Regner@weinobst.at

As breeders of the varieties Donauriesling, Donauveltliner, Blütenmuskateller and Pinot nova, we have a range of varieties that have been selected especially under domestic conditions and come very close to their traditional parent varieties. We were able to convince ourselves of the high level of acceptance of these wines in numerous tastings.

The variety Donauriesling has been approved for grape variety wine since 2012 and is the most widespread Piwi white wine variety in Austria. The winegrowing behavior differs from the parent variety Rheinriesling in that it is more stable to both mildew diseases and, above all, to botrytis. The loose grape with small berries allows it to dry quickly after rainfall, thereby preventing bursting and rotting. However, the sensitivity of the RR to sunburn could not be completely "bred away". The maturity is similar to that of RR and the acidity is also very stable. This fact is also an important criterion in current climate change. Late ripening means final ripening under cooler temperatures and therefore more intense aroma formation. The most important aroma substances in RR wines are terpenes, which are more common in the DR. The phenolic structure of wines and musts of the variety differ only slightly from the parent variety. The wine qualities have been sensory tested for years and often judged equally well and sometimes better than RR. The main direction of the aromas is emphasized by stone fruit with clear apricot notes. The maturation of the wines behaves like RR, however, under unfavorable circumstances, aging petroleum notes can also develop.

The variety Donauveltliner has been registered since 2015 and approved for varietal wine since 2018 and is still not widely used in terms of area. The winegrowing behavior differs from the parent variety Grüner Veltliner due to its higher stability against both mildew diseases, but above all an excellent oidium tolerance. A loose grape with small berries allows it to dry quickly after rainfall, preventing cracking and rotting. The maturity is similar to a general meeting with the same earnings situation a little earlier. The most important aroma substances in GM wines are S-containing substances, in particular rotundon. DV contains a smaller amount of these substances. However, in the case of the terpenes, which come from the grandparent variety TR, there is much more in the DV. As a result, the DV is more aromatic than the GV but less peppery. The main aroma goes in the direction of apple but also stone fruit. The phenolic structure of wines of the variety differ only slightly from the parent variety except for the tyrosol. The wine qualities have been sensory tested for years and often judged equally well and sometimes better than GV.

The variety Flower muscatel was developed by selection from the variety Cvetocny. Quality wine has been made from this variety since 2018. The viticultural behavior differs from the parent variety Muskateller in that it is more stable to both mildew diseases. A better tolerance of late frost was also observed. A loose grape with smaller berries than MU enables it to dry quickly after rainfall and, above all, prevents the MU from bursting open with subsequent rotting. The maturity is similar to that of an MU and there is also a similar earnings situation. The most important aroma substances in MU wines are terpenes, in particular linalool. Flower muscatel has a very ample supply of them. It is therefore more aromatic than the parent varieties MU. The main aroma goes in the direction of the floral scent (elder to linden) and is generally referred to as nutmeg. Nevertheless, the wines can be distinguished from MU because they have more extract. The acidity is similarly high and stable in both varieties. The wine qualities have been sensory-tested for years and either rated equally well and sometimes better than MU.

The variety Pinot nova has been approved for varietal wine since 2018 according to the wine law. The wine-growing behavior differs from the parent variety Blauer Burgunder in that it is more stable to both mildew diseases and, above all, to botrytis. The loose grape with medium-sized berries allows quick drying after rainfall and thus prevents easy rupture and rotting. The maturity is similar to that of BB, only the sugar values do not increase as quickly. As a result, PN wines are less alcoholic than BB. This fact is also an important criterion in current climate change. Late ripening means final ripening under cooler temperatures and therefore more intense aroma formation. However, due to the higher pH in the must, the variety is not suitable for very hot areas. The color density and anthocyanin distribution make no association with BB arise (Fig.6). Despite the influence of American genetics, only traces of malvidin 3.5 diglucoside are found below the legal limit. The phenolic structure of wines and musts of the variety differ only slightly from the parent variety. The wine qualities have been sensory-tested for years and often rated equally well and sometimes better than BB. The main direction of the aromas is sour cherry with a strong resemblance to the variety St. Laurent (half sibling). The aging of the wines behaves like SL and benefits from the expansion in small wooden barrels. Whole-quality wines of the variety show very good aging and storage potential.

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