GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2019 9 Characterization of different clone candidates of xinomavro according to their phenolic composition

Characterization of different clone candidates of xinomavro according to their phenolic composition

Abstract

Context and purpose of the study ‐ The aim of this study is the examination of wines of 9 different clones of a Greek grape variety Xinomavro, (ΧE1, X19, X22, X28, ΧE2 X30, X31, X35, X36, X37), with regards to their phenolic and anthocyanin content and chemical composition.

Material and methods ‐ Grapes were collected in vintage 2016, from an established Xinomavro vineyard, planted with the nine clones each one represented by fifty plants. The vineyard was established in 2011, with planted material selected according to the corresponding E.U. legislation for vine clone selection. Grapes were collected at harvest; general chemical analyses of each clone were recorded and the grapes were vinified under the same winemaking protocol and conditions. Monomeric anthocyanins, tannin mean degree of polymerization (mDP), galloylation percentage (%G), percentage of prodelphinidins (% P) and total tannin content, were determined in the produced wines by High Performance Liquid Chromatographer (HPLC) and spectrophotometer.

Results ‐ In most analyses performed an influence of clone selection was observed. Clones XE1, X19, X37, X35 and X31 differentiate from the clones evaluated in parameters crucial for wine quality such as maturity, acidity, anthocyanin, phenolic content and composition. It is therefore a step towards identifying clone characteristics dependent to the viticulture and winemaking needs. 

Download the PDF

DOI:

Publication date: June 19, 2020

Issue: GIESCO 2019

Type: Article

Authors

Evelina IGGOUMENAKI (1, 2), Sofoklis PETROPOULOS (1), Doris RAUHUT (2), Konstantinos BAKASIETAS (3), Yiorgos KOTSERIDIS (1), Stamatina KALLITHRAKA (1)

(1) Laboratory of Enology, Department of Food Science and Technology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
(2) Hochshule Geisenheim University, Department of Microbiology and Biochemistry, Von-Lade-Str. 1, 65366, Geisenheim.
(3  Hellenifera, VNB Bakasietas Vine Nursery, Leontio, Nemea, 20500, Corinth.

Contact the author

Keywords

mean polymerization degree, Xinomavro, proanthocyanidins, anthocyanins

Tags

GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Evaluation of the composition of pomace from grapes grown in the slopes of the Popocatépetl volcano (Puebla, Mexico). Feasibility of its application for obtaining functional foods

Grape pomace is the main byproduct generated during wine production and is primarily composed of skins and seeds, which are obtained after the pressing stage [1]. This byproduct retains a significant amount of nutrients, such as fiber, phenolic compounds, unsaturated fatty acids, vitamins, and minerals.

Read More

Partitioning of seasonal above‐ground biomass of four vineyard-grown varieties: development of a modelling framework to infer temperature-rate response functions

Aims: Forecasting the biomass allocation among source and sinks organs is crucial to better understand how grapevines control the distribution of acquired resources and has a great meaning in term of making decisions about agricultural practices in vineyards. Modelling plant growth and development is one of prediction approaches that play this role when it concerns growth rates in response to variation in environmental conditions

Read More

Enhanced polyphenol extraction during Pinot Noir and Cabernet Sauvignon wine making

The quality of red wine depends on the composition of polyphenols influencing wine color and taste. The question is, how much we must fear over extraction, especially of seed tannins, under cool climate conditions. The extraction of polyphenols from grape skins and grape seeds were investigated for the grape varieties Cabernet Sauvignon and Pinot noir

Read More

Organic and biodynamic sustainable productions and effect on eligibility and peculiarity of a typical wine

The wine industry is currently shifting toward more sustainable production systems. There are many reasons for this as the interest of people over climate change and, consequently the wine consumer’s choice toward organic and biodynamic, reduced carbon-footprint, vegan and other environmentally friendly wines. While the viticultural effects of biodynamic and organic practices on wine grapes have been investigated, there is a lack in literature on the general effect on the final quality of wine

Read More

Ultra high pressure liquid chromatography for stilbenes separation and their determination in Burgundy red wines

In this study for the first time, eight natural stilbenes (trans-resveratrol, trans-piceid, cis-piceid, trans-astringin, trans-piceatannol, (+)-trans-s-viniferin, pallidol and hopeaphenol) isolated and purified from Vitis vinifera, were simultaneously separated and analysed within 5 mn by ultra high pressure liquid chromatography coupled with photodiode array detection.

Read More