Caldeira, IldaRoque, RitaAnjos, O.Lourenço, SílviaDeus João deDamásio, MiguelSilvestre, José2025-06-032025-06-032025CALDEIRA, I. [et al.] (2025) - Potential of different eighteen grapevine genotypes to produce wines in a hot region: First insights into volatile and sensory profiles. Beverages. Vol. 11, 68. DOI: 10.3390/ beverages110300682306-5710http://hdl.handle.net/10400.11/10171The authors would like to express their gratitude to the staff at ‘Herdade do Esporão’ for their invaluable assistance with the vineyard and grape harveing. Special thanks are also extended to the Polo de Inovação de Dois Portos-INIAV team, particularly Amélia Soares, João Amaral, Jorge Cunha and the wine tasting group, for their technical support with various analyses, vinification process, expertise in ampelography and persistence and dedication during the tasting sessions.A major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better withstand changing conditions while maintaining wine quality. As part of the WineClimAdapt research project (PDR2020-101-031010), a study was conducted on the adaptability of 18 white grape varieties to hot and dry conditions in Portugal. These grape varieties from Herdade do Esporão (Alentejo, Portugal) were vinified in duplicate at the INIAV winery, the result being 36 wines. The wines underwent physicochemical and sensory analyses, including gas chromatography–mass spectrometry (GC-MS) and gas chromatography–flame ionization detection (GC-FID), to assess their composition and sensory profiles. Tasters evaluated the wines using a structured scale (0–10) and rated their overall quality (0–20). Results from analysis of variance (ANOVA) revealed significant differences in the physicochemical composition and sensory profiles of the wines. Notably, some white wines displayed high acidity, which is advantageous for hot regions. The study also highlighted clear varietal differentiation across physicochemical, volatile and sensory analyses. Among the tested varieties, “Cayetana Blanca” and “Fernão Pires” achieved the highest average quality ratings, indicating promising potential for future studies and adaptation to climate change.engWhite winesVariety differentiationClimate changeSensory profileVolatile profilesjournal article10.3390/beverages11030068