terclim by ICS banner
IVES 9 IVES Conference Series 9 AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

Abstract

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.

Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined. A trained panel evaluated the wines using sensory descriptive analysis, rating a total of 13 aroma attributes.

According to the quantitative data, a complex aroma profile rich in higher alcohols, ethyl esters, acetate esters and fatty acids, with a contribution of terpenes and volatile phenols was recorded. Statistical data analysis techniques, ANOVA and Principal Component Analysis, showed the structure of the experimental data and the significant differences for each compound in the different wines. PDO Amynteon wines presented higher concentrations in 1-hexanol and higher intensity of green bell pepper attribute, while PDO Naoussa wines were higher in ethyl octanoate, ethyl 2-methylbutyrate and eugenol, with higher scores in berry fruit and spices attributes. Terroir and meso-climate characteristics correlated well with the data obtained and helped identify how typical aromas could be an expression of terroir.

This study provides an approach to the chemo-sensory fingerprinting of Xinomavro PDO wines. It will be further used to advance the understanding of how impact aroma compounds and sensory characteristics shape terroir expression and how this could be manipulated by viticultural and winemaking practices, under current and future climatic conditions.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Elli Goulioti¹, David Jeffery², Despina Lola¹, Dimitris Miliordos¹, Yorgos Kotseridis¹

1. Laboratory of Enology and Alcoholic Drinks, Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
2. School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, Glen Osmond, SA 5064, Australia

Contact the author*

Keywords

GC-MS, sensory analysis, terroir, typicity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

VOLATILE COMPOUNDS AND SENSORY PROFILE OF NEBBIOLO RED WINES TREATED WITH WOOD FORMATS ALTERNATIVE TO BARRELS

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

INVESTIGATION INTO MOUSY OFF-FLAVOR IN WINE USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY WITH STIR BAR SORPTIVE EXTRACTION

Mousy off-flavor is one of the defects of microbial origin in wine. It is described as a particularly unpleasant defect reminiscent of rodent urine (a “dirty mouse cage”), and grilled foods such as popcorn, rice, crackers, and bread crust. Prior to the 2010s, mousiness was very uncommon but it has been becoming more frequent in recent years. It is often associated with an increase in pH as well as certain oenological practices, which tend to significantly decrease the use of sulfur dioxide.

Read More

FREE TERPENE RESPONSE OF ‘MOSCATO BIANCO’ VARIETY TO GRAPE COLD STORAGE

Temperature control is crucial in wine production, starting from grape harvest to the bottled wine storage. Climate change and global warming affect the timing of grape ripening, and harvesting is often done during hot summer days, influencing berry integrity, secondary metabolites potential, enzyme and oxidation phenomena, and even fermentation kinetics. To curb this phenomenon, pre-fermentative cold storage can help preserve the grapes and possibly increase the concentration of key secondary metabolites. In this study, the effect of grape pre-fermentative cold storage was assessed on the ‘Moscato bianco’ white grape cultivar, known for its varietal terpenes (65% of free terpenes represented by linalool and its derivatives) and widely used in Piedmont (Italy) to produce Asti DOCG wines.

Read More