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.

Abstract

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. 

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

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

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

Contact the author

Keywords

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

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Development and validation of a standardized oxidation assay for the accurate measurement of the ability of different wines to form “de novo” oxidation-related aldehydes

From the standpoint of wine aroma oxidation there are two effects observed: aroma degradation of oxygen sensitive compounds (polyfunctional mercaptans) and the appearance of new substances with high aromatic power (acetaldehyde, methional, phenylacetaldehyde, sotolon, alkenals, isobutanal and 2, 3-metylbutanals) (1-5). According to our experience, Strecker aldehydes are compounds with highest sensory relevance in the oxidative degradation of many wines (5-7).

Sensory profile: a tool to characterize originality of wines produced without sulfites

A trend to reduce chemical inputs in wines exists, especially sulfur dioxide (SO2). This additive is widely used due to its antioxidant, antiseptic and antioxidasic properties. During without sulfites vinification, bioprotection by adding yeast on harvest could be a sulfites alternative. With extension of this wine market, sensory impact linked to sulfites absence and/or sulfites alternative should be evaluated. That’s what this approach proposes to do, focusing on sensory characteristics of wines produced with or without SO2 addition during the winemaking process. METHODS: Wines were elaborated from Merlot grapes of two maturity levels according to three modalities: SO2, without SO2 and bioprotection on harvest (mix of Torulaspora delbrueckii and Metschnikowia pulcherrima). SO2 modality was sulfited throughout the winemaking and aging processes whether other modalities received any addition. After two years of aging, sensory studies were carried out with a specific panel for one month. First, descriptors were generated to differentiate the wines, then panelists were trained on these specific descriptors for five sessions and finally wines sensory profiles were elaborated

Effect of environmentally friendly vineyard protection strategies on yeast ecology during fermentation

AIM: Currently, an increasing concern from governments and consumers about environmental sustainability of wine production provides new challenges for innovation in wine industry. Accordingly, the application of more-environmentally friendly vineyard treatments against fungal diseases (powdery and downy mildew) could have a cascading impact on yeast ecology of wine production.

The antioxidant properties of wine lees extracts in model wine

While the ethanol and tartaric acid contained in wine lees are typically recovered by distilleries, the remaining solid fraction (yeast biomass) is usually disposed of, thus negatively affecting the overall sustainability of the wine industry.

Flavanol glycosides in grapes and wines : the key missing molecular intermediates in condensed tannin biosynthesis ?

Polyphenols are present in a wide variety of plants and foods such as tea, cacao and grape1. An important sub-class of these compounds is the flavanols present in grapes and wines as monomers (e.g (+)-catechin or (-)-epicatechin), or polymers also called condensed tannins or proanthocyanidins. They have important antioxidant properties2 but their biosynthesis remains partly unknown. Some recent studies have focused on the role of glycosylated intermediates that are involved in the transport of the monomers and may serve as precursors in the polymerization mechanism3, 4. The global objective of this work is to identify flavanol glycosides in grapes or wines, describe their structure and determine their abundance during grape development and in wine.