GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Study on the impact of clone on the varietal aroma of Xinomavro

Study on the impact of clone on the varietal aroma of Xinomavro

Abstract

Context and purpose of the study: It is well documented that varietal aroma is an important parameter of wine quality. Chemical compounds responsible for wine varietal aroma are sourced from secondary grape metabolites. Until today little research is conducted on the influence of vine clone on the grape aromatic content of Greek grape varieties. Xinomavro (Vitis vinifera L.) is one of the most important Greek grape varieties, valuable for the wine industry of Northern Greece since it contributes to the production of PDO wine of Naoussa, Amindeo and Goumenissa.

Material and methods: In this study we determined by gas chromatography/mass spectrometry (GC-MS) the volatile compounds responsible for varietal aroma of nine clone candidates of Xinomavro. The research was conducted during two consecutive years (2017 and 2018). The vineyard was planted in 2011, with material selected according to the corresponding E.U. legislation for vine clone selection.

Results: We identified volatile compounds in both free-volatile and bound forms with glycosides. The second category is crucial for wine quality since it constitutes the pool for future wine aroma.

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Maria METAFA1, Sofoklis PERTOPOULOS2,4, Yorgos KOTSERIDIS2, Stefanos KOUNDOURAS3, Athanasios PANAGIOTOPOULOS1,2, Konstantinos BAKASIETAS4, Stamatina KALLITHRAKA2*

Institute of Technology of Agricultural Products, Hellenic Agricultural Organization – DEMETER (ELGO-DEMETER, S. Venizelou 1, Lykovrissi 14123, Greece
Laboratory of Enology, Department of Food Science and Technology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Hellenifera, VNB Bakasietas Vine Nursery, Leontio, Nemea, 20500, Corinth

Contact the author

Keywords

Xinomavro, volatile compounds, varietal aroma, vine clone

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Rare earth elements in grapes and soil: study of different soil extraction methods

Lanthanides, together with scandium and yttrium, make up the group of Rare Earth Elements (REEs). An official method for analysis of the bioavailable REEs accumulated by plants, depending mainly on soil characteristics, chemical speciation in soil and the specific ability of the plant, is still lacking.

Pedoclimatic comparison of three viticultural areas of Italy devoted to high-quality Aglianico and Cabernet Sauvignon production

Aim: The study aims to show how different pedo-climatic conditions (past, present, and future) in three Italian sites at different latitudes (from center to southern), affect the adaptation of two red grapevine cultivars: Aglianico and Cabernet Sauvignon.

Climate ethnography and wine environmental futures

Globalisation and climate change have radically transformed world wine production upsetting the established order of wine ecologies. Ecological risks and the future of traditional agricultural systems are widely debated in anthropology, but very little is understood of the particular challenges posed by climate change to viticulture which is seen by many as the canary in the coalmine of global agriculture. Moreover, wine as a globalised embedded commodity provides a particularly telling example for the study of climate change having already attracted early scientific attention. Studies of climate change in viticulture have focused primarily on the production of systematic models of adaptation and vulnerability, while the human and cultural factors, which are key to adaptation and sustainable futures, are largely missing. Climate experts have been unanimous in recognising the urgent need for a better understanding of the complex dynamics that shape how climate change is experienced and responded to by human systems. Yet this call has not yet been addressed. Climate ethnography, coined by the anthropologist Susan Crate (2011), aims to bridge this growing disjuncture between climate science and everyday life through the exploration of the social meaning of climate change. It seeks to investigate the confrontation of its social salience in different locations and under different environmental guises (Goodman 2018: 340). By understanding how wine producers make sense of the world (and the environment) and act in it, it proposes to focus on the co-production of interdisciplinary knowledge by identifying and foreshadowing problems (Goodman 2018: 342; Goodman & Marshall 2018). It seeks to offer an original, transformative and contrasted perspective to climate change scenarios by investigating human agency -individual or collective- in all its social, political and cultural diversity. An anthropological approach founded on detailed ethnographies of wine production is ideally placed to address economic, social and cultural disruptions caused by the emergence of these new environmental challenges. Indeed, the community of experts in environmental change have recently called for research that will encompass the human dimension and for more broad-based, integrated through interdisciplinarity, useful knowledge (Castree & al 2014). My paper seeks to engage with climate ethnography and discuss what it brings to the study of wine environmental futures while exploring the limitations of the anthropological environmental approach.

Influence des facteurs naturels du terroir sur la maturation du raisin en Alsace

A study of the influence of environmental factors on the ripening of grapes under the conditions of Alsace is carried out. Emphasis is placed on the analysis of the mesoclimate and pedoclimate. The experiment is conducted on a network of plots of gewurztraminer grafted on SO4. The production conditions are standardized throughout the device.

Wine microbial diversity and cross-over applications: emerging results and future perspectives

AIM: Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in another agri-food production/chain (Dank et al., 2021). A complex microbial diversity is found in association with fermentation in wine, including Saccharomyces, non-Saccharomyces and malolactic bacteria,  all microorganisms versatile in terms of enological utilisation (Tempère et al., 2018). Here, we propose a systematic literature review highlighting the existing trends and possible future applications related to cross-over exploitation of wine-related microbiota.