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…

Quantification of polysaccharides of variety Pomaces of the D.O.Ca Rioja

Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions.

Influence of different Lachancea thermotolerans strains in wine acidity

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.

Estudio de la fertilidad de los suelos para la zonificación vitícola de la D.O. MONTILLA-MORILES

La D.O. Montilla-Moriles, situada en el sur de la provincia de Córdoba, corresponde a una de las zonas de mayor interés dentro de la vitivinicultura andaluza. Las formaciones de suelos

Regionality in Australian Shiraz: Sensory profiles of wines from six regions and their associations with chemical, geographical and climatic elements

Aim: Regional characters relating to Shiraz in Australia are not well documented. This study aimed to characterize the sensory, chemical and climate profiles of wines from various Australian Shiraz producing regions. 

Colloidal stabilization of young red wine by Acacia Senegal gum: the major implication of protein-rich arabinogalactan-proteins

Acacia senegal gum (Asen) is an edible dried gummy exudate [1] added in young red wines to ensure their colloidal stability, precluding the precipitation of the coloring matter. Asen macromolecules, belonging to the arabinogalactan-protein (AGP) family [2], are hyperbranched, charged and amphiphilic heteropolysaccharides composed especially of sugars (92-96 %) and a small fraction of proteins (1-3 %). Asen is defined as a continuum of macromolecules that could be separated into three fractions by hydrophobic interaction chromatography (HIC) [3-4]. HIC-F1 (85-94 % of Asen), HIC-F2 (6-18 % of Asen) and HIC-F3 (1-3 % of Asen) are named and classified in that order according to their protein content, and then a growing hydrophobicity. The efficiency of Asen towards the coloring matter instability is evaluated according to an “efficacy test” that consists to determine the Asen quantity required to prevent the flocculation by calcium of a colloidal iron hexacyanoferrate solution (International Oenological Codex).