Revealing the aroma profile of Greek wines from indigenous grape cultivars

Abstract

The indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are used to produce white wines that are attracting the interest of wine producers and consumers due to their aromatic characteristics [1]. In addition, the Agiorgitiko and Xinomavro varieties are Greece’s most prominent red grape varieties. However, there are few studies that focus on the unique wine characteristics of each variety and the relationship between the composition of volatile compounds and sensory properties. Monovarietal wines (2018 vintage) were evaluated by a trained sensory panel using the frequency of attribute citation methodology [1,2], and volatile compounds were identified and quantified using gas-chromatography-mass spectrometry [3]. Multivariate statistical analyses were used to investigate correlations between volatiles and sensory attributes. For the white wines, the results showed that the most potent aroma compounds were a group of terpenes, isoamyl acetate and phenylethyl acetate. Terpenes such as geraniol, α-terpineol, linalool and cis-rose oxide correlated with floral notes, especially in Moschofilero wines. In addition, isoamyl acetate contributed to the aroma of tropical fruits, especially banana, in the Roditis wines, while phenylethyl acetate correlated with rose, vanilla and fruity notes in both the Moschofilero and Roditis samples. The Assyrtiko wines and the Malagousia wines were mainly associated with compounds such as cis-3-hexen-1-ol and cis- and trans-furan linalool oxides, which may enhance fresh fruit and citrus aromas through synergistic effects. As for the red wines, Agiorgitiko wines exhibited a common background blackberry aroma and were also characterized by dried fruit (prune, fig) and earthy (mushroom, grassy) notes. On the other hand, Xinomavro wines displayed, overall, a tomato paste aroma. Additionally, they exhibited olive, floral, fruity, and spicy aromas. Xinomavro wines contained higher levels of terpenes than Agiorgitiko wines, contributing to their vegetative and floral-fruity character. In contrast, Agiorgitiko wines exhibited higher concentrations of β-damascenone, β-ionone, and ethyl butyrate, associated with blackberry and dried fruit aromas, as well as higher amounts of cis-3-hexen-1-ol related to earthy notes. Our findings highlight the aromatic distinctiveness of these varieties and the value of combining sensory analysis with chemical profiling to define aroma typicity, which will help producers develop targeted wine styles and will be useful for boosting the global recognition of Greek wines.

Finally, this research will assist professionals in making highly focused viticultural and winemaking decisions to enhance desirable characteristics while reducing undesirable ones, and thus, be useful for consumer promotion purposes.

References

[1] Nanou, E., Mavridou, E., Milienos, F.S., Papadopoulos, G., Tempère, S., Kotseridis, Y. Foods (2020), 9, 1396.

[2] Campo, E., Do, B.V., Ferreira, V., Valentin, D., Aust. J. Grape Wine Res. (2008), 14, 104–115.

[3] Metafa, M., Economou, A. Cent. Eur. J. Chem. (2013), 11, 228–247.