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Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea

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Abstract

Sensory quality in wines from the indigenous Greek cultivar Aghiorghitiko of Nemea, in 2 years, was studied with multivariate modelling. The appearance, aroma and oral attributes were assessed separately using rank-rating in 13 red Nemea wines, dominated (10 of 13) by Aghiorghitiko, and headspace congeners (51) quantified by solid phase microextraction with gas chromatography. Partial least squares regression (PLS) and discriminant PLS studied relationships between sensory data and congeners, viticultural and oenological data, producers and influence of wood maturations, respectively. Principal component analysis (PCA) spaces for aroma (11 attributes; 64% variance, 3 PCs), congeners (51; 72%, 7 PCs) and oral characters (13 attributes; 77%, 3 PCs) showed similarities in product clustering. Modelling showed clear relationships between sensory character and plant density, wood maturation and producer, respectively. Sensory characters in Aghiorghitiko wines were primarily differentiated by oak maturation and producer influences.

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Abbreviations

PCA:

Principal components analysis

PLS:

Partial least squares

DPLS:

Discriminant partial least squares

HS-SPME-GC:

Headspace solid phase micro extraction gas chromatography

CI:

Colour intensity

To:

Tonality

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Authors and Affiliations

  1. Centre for Food Quality, SIPBS, University of Strathclyde, 204 George Street, Glasgow, G1 1XW, Scotland, UK

    Elisabeth Koussissi & Alistair Paterson

  2. Department of Oenology and Alcoholic Beverage Technology, Technological Educational Institute (T.E.I.) of Athens, Ag. Spiridonos Street, 122 10, Egaleo, Athens, Greece

    Elisabeth Koussissi & Yiannis Paraskevopoulos

Authors
  1. Elisabeth Koussissi
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  2. Alistair Paterson
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  3. Yiannis Paraskevopoulos
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Correspondence to Elisabeth Koussissi.

Additional information

A part of the results of this work was presented at the Second International Symposium on the Evaluation and Exploitation of Grapes of Corresponding Terroir through Winemaking and Commercialisation of Wines, 1–3 June 2006, Santorini.

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Koussissi, E., Paterson, A. & Paraskevopoulos, Y. Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea. Eur Food Res Technol 226, 745–753 (2008). https://doi.org/10.1007/s00217-007-0586-z

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  • DOI: https://doi.org/10.1007/s00217-007-0586-z

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