IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Aromatic profile of Savatiano Greek Grape Variety as affected by various terroirs in the PGI zone of Attica.

Aromatic profile of Savatiano Greek Grape Variety as affected by various terroirs in the PGI zone of Attica.


Regionality, frequently called terroir, is often used to market wines from different locations. Savatiano (Vitis Vinifera L.), is the dominant indigenous variety of the Mesogeia – Attiki region, reaching a percentage of 70% of the total vine cultivation, and being the most widely planted variety in Greece. In this context, this research focuses on the evaluation of the impact of different terroirs within the PGI Attiki zone on the aromatic profile of Savatiano.
Grapes from ten vineyards in the PGI zone of Attica were harvested and the wines were produced with a common vinification protocol. GC-Olfactometry was used to identify the impact aroma compounds. The final aromatic character of the wines was determined using gas chromatography-mass spectrometry (GC–MS). In addition, all wines were evaluated by a trained panel using the descriptive sensory analysis method.
In terms of the volatile characterization of the wines, a total of 28 compounds were analyzed, showing a significant trend between wines from the different subregions of the Attic vineyard. Esters appeared to be clearly distinct between the wines from the different areas, confirming the variability in volatile production among the subregions of the same GI. For instance, Principal component analysis (PCA) revealed that 2 phenyl ethyl acetate, isoamyl acetate and ethyl decanoate, enhancing the fruity character of wines, were able to divide the wines into two different groups. When the chemical and sensory data were combined, the separation of the regions became even clearer. The results of the sensory evaluation confirmed the variability and regional differences affecting wine aroma, and a relationship was found between characteristic aroma terms and the different regions. The multivariate analysis of the data differentiated the Savatiano wines according to sensory attributes: Wines from the ten different regions of Attica were classified into three groups characterized by fruity – floral aromas, herbaceous aromas, and other (nutty, burned, yeasty) aromas.
Our study, based on a combination of sensory markers and volatile profiles, revealed the impact of sub-regional typicality on wine aroma. Human intervention seems to play an important role on sub-regional typicality, which therefore cannot be determined by the geographical origin of the fruit alone. Undoubtedly, further research is needed on the differences between wine styles in different wine regions, vintages, viticultural and winemaking practices, but the results of this work are promising and provide a great approach to characterize the PGI Savatiano wines of Attica. 


Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster


Lola Despina1, Goulioti Elli1, Miliordos Dimitros-Evangelos1 and Kotseridis Yorgos1

1Laboratory of Enology and Alcoholic Drinks, Agricultural University of Athens

Contact the author


Savatiano, aroma, sensory analysis, GC-MS, terroir


IVAS 2022 | IVES Conference Series


Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.