Macrowine 2021
IVES 9 IVES Conference Series 9 Oenological potential of indigenous greek grape varieties and their clones

Oenological potential of indigenous greek grape varieties and their clones


AIM: Vine clone selection aims at the survival of clones with particularly desireable attributes for the production of high quality wines. The purpose of this research was to study the enological potential of the clones of Greek indigenous grape varieties over two vintages, 2018 and 2019.

METHODS: Two clones of the white grape varieties Moschofilero (E26 and E27), Assyrtiko (E11 and 16), Roditis (25E16 and 02E1E21) and two clones of the red grape varieties Xinomavro (19 and E2E30) and Agiorgitiko (03E40 and 41E47) were vinified under the same protocol for the white wines and common for the red wines in 2018 and 2019. The resulting products were studied for several enological parameters such as alcohol content, volatile acidity, pH, total phenolics, anthocyanins and tannins for the red wines, as well as browning tests for the white wines. The aroma profile of these ten samples was investigated through sensory analysis with intensity rating of individual attributes on a five-point scale by a trained panel.

RESULTS: Some common patterns of the clones’ characteristics were observed across the two vintages. In particular, wines of Assyrtiko 16 and of Roditis 02E1E21 had a lower tendency to oxidation. Agiorgitiko 03E40 was found higher in tannins compared to clone 41E47 in both years and the wine of Xinomavro 19 was richer in anthocyanins and phenolic content than clone E2E30 in both vintages, as well. Moschofilero E27 appeared more prone to oxidation than E26 in 2018, while the contrary was observed in 2019. Regarding their aroma profiles in 2018, Roditis 02E1E21 and Assyrtiko E11 were characterized by higher citrus fruit aroma intensity and Moschofilero E27 scored higher in rose aroma compared to their counterparts. Agiorgitiko 03E40 was characterized by higher cherry and blackberry intensity, while Xinomavro E2E30 was richer in olive aroma compared to their counterparts. These differences in aroma tend to appear in the wines of vintage 2019 as well, although they are not statistically significant in that vintage.


This work was a first attempt to study the characteristics of two clones for each of the five main Greek grape varieties over two consecutive vintages and it denoted some significant differences in the final product of the clones. Repetition of the same study protocol in the coming vintages and careful investigation of the abovementioned quality parameters may lead to the appropriate clone evaluation and consequently to consistent products with specific varietal attributes.


Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article


Evangelia Nanou, Sofia, NIKOLAOU,  Panagiotis, TSAGGARATOS, Konstantinos, BAKASIETAS, Sofoklis, PETROPOULOS,  Alexandros, KANAPITSAS,  Yorgos, KOTSERIDIS

Laboratory of Enology & Alcoholic Drinks (LEAD), Agricultural University of Athens, Greece, Hellenifera & VNB Bakasietas Vine Nursery, Nemea Greece, Hellenifera & VNB Bakasietas Vine Nursery, Nemea Greece 

Contact the author


vine clone; clone selection; standard wine analysis, sensory analysis; aroma profile; greek wines


Related articles…

A comprehensive ecological study of grapevine sensitivity to temperature; how terroir will shift under climate change

Fossil fuel combustion continues to drive increases in atmospheric carbon dioxide, consequently elevating the global annual mean temperature and specifically increasing the growing season temperatures in many of the world’s most important wine growing regions (IPCC 2014; Jones et al 2005). Grapes are sensitive to changes in growing season temperatures, and past models have shown a direct link between warming
temperatures and earlier harvest dates (Cook and Wolkovich 2016). Globally, there have been shifts of 1-2
weeks for wine growing regions (Wolkovich et al 2017 and references within). The phenological shifts resulting from growing season temperature increases are documented internationally, and models
predicting phenology using temperature are becoming more precise (Parker et al 2011).

Characterisation of berry shrivel in Vitis vinifera L. Cultivars in the Stellenbosch wine region

Late season dehydration, bunch stem necrosis, sugar accumulation disorder and sunburn are various types of berry shrivel occurring in vineyards. The incidence of these types of shrivel, and the degree to which it occur are influenced by various factors in the vineyard. These factors include the presence of pests and diseases in the vineyard, genetic traits expressed in certain cultivars, as
well as climatic and environmental factors. The occurrence of berry shrivel in the vineyard could negatively impact the quality and quantity of the fruit produced.

Vineyard soils and landscapes of the Burgundy Côte (France): a historical construction worth preserving

The construction of vineyard landscapes along the Burgundy Côte is the result of geological processes and of human labour. Substratum diversity in this vineyard is the result of a very long history explained by the diversity of Jurassic sedimentary facies and Tertiary tectonic activity. The nature and thickness of Quaternary deposits (Weichselian scree debris and alluvial fans) reflect sediment dynamics concurrent with the last glaciation.

AOC valorization of terroir nuances at plot scale in Burgundy

In the highly competitive global wine market, Burgundy has a long-established reputation to maintain. The vine and wine sector in Burgundy is based on a five-level ranking of AOC (Appellation d’Origine Contrôlée) wines and of the plots where the grapes are grown.

The revision of the delimitation of the AOC “Champagne”

The Champagne vine-growing region has played a pioneering role in the delimitation of appellations of origin (AOC). The implementation of the Act of July, 22nd 1927 has led to drawing up lists of vine plots based on the criterion of vine cultivation antecedence.