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

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. 

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.


Keywords: mean polymerization degree, Xinomavro, proanthocyanidins, anthocyanins

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