Abstract
The susceptibility of Vitis vinifera grape varieties to fungal diseases has initiated the development of resistant cultivars. Divico, a fungus-resistant variety, demonstrates high resistance to downy mildew (Plasmopara viticola), powdery mildew (Erysiphe necator), and grey mould (Botrytis cinerea). Evidence from empirical vinification demonstrates that Divico can produce red wine with a high anthocyanin content and promising sensory qualities. However, no published data currently describe its berry ripening dynamics, despite the importance of this parameter for wine quality. This study investigates the ripening dynamics of Divico grapes over four vintages (2019 – 2022) in two Swiss vineyards located in Leytron and Pully. The focus is on the temporal evolution of key berry composition parameters, including sugars, organic acids, pH, and phenolic compounds (total polyphenol index and anthocyanin concentration). Climatic variability between vintages was taken into account and Pinot noir grapes were used for comparison. The results confirmed that Divico berries accumulated high anthocyanin concentrations (> 1000 mg/kg) and exhibited stable sugar levels at the ripening plateau. At full maturity, the pH values of Divico berries remained stable regardless of vintage, with values of 3.3 at Leytron and 3.1 at Pully, demonstrating a consistent response across varying climatic conditions. These findings highlight the potential of Divico grapes for sustainable viticulture, offering high-quality potential grapes with resilience to fungal diseases and flexibility in harvest timing.