Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing

Καλλιθράκα, Σταματίνα; Kotseridis, Yorgos; Kyraleou, Maria; Proxenia, Niki; Tsakiris, Argirios; Karapetrou, Garifalia

doi:10.1002/jsfa.6865

Cited by 23 publications

(19 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The decrease in anthocyanin concentrations is also associated with the formation of more stable pigments such as pyranoanthocyanins as well as the degradation of anthocyanins [ 27 ]. These results are in agreement with the results obtained by Kallithraka et al [ 28 ]. The method used for anthocyanin determination is based on the effect of pH on anthocyanin structure.…”

Section: Resultssupporting

confidence: 94%

Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time

Basalekou

Pappas

Kotseridis

et al. 2017

Journal of Analytical Methods in Chemistry

View full text Add to dashboard Cite

Color, phenolic content, and chemical age values of red wines made from Cretan grape varieties (Kotsifali, Mandilari) were evaluated over nine months of maturation in different containers for two vintages. The wines differed greatly on their anthocyanin profiles. Mid-IR spectra were also recorded with the use of a Fourier Transform Infrared Spectrophotometer in ZnSe disk mode. Analysis of Variance was used to explore the parameter's dependency on time. Determination models were developed for the chemical age indexes using Partial Least Squares (PLS) (TQ Analyst software) considering the spectral region 1830–1500 cm−1. The correlation coefficients (r) for chemical age index i were 0.86 for Kotsifali (Root Mean Square Error of Calibration (RMSEC) = 0.067, Root Mean Square Error of Prediction (RMSEP) = 0,115, and Root Mean Square Error of Validation (RMSECV) = 0.164) and 0.90 for Mandilari (RMSEC = 0.050, RMSEP = 0.040, and RMSECV = 0.089). For chemical age index ii the correlation coefficients (r) were 0.86 and 0.97 for Kotsifali (RMSEC 0.044, RMSEP = 0.087, and RMSECV = 0.214) and Mandilari (RMSEC = 0.024, RMSEP = 0.033, and RMSECV = 0.078), respectively. The proposed method is simpler, less time consuming, and more economical and does not require chemical reagents.

show abstract

Section: Resultssupporting

confidence: 94%

Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time

Basalekou

Pappas

Kotseridis

et al. 2017

Journal of Analytical Methods in Chemistry

View full text Add to dashboard Cite

show abstract

“…When comparing the phenolic content of Cypriot varieties to Greek varieties Agiorgitiko, Xinomavro and Mandilaria, the Cypriot varieties have an equivalent total phenolic content to Agiorgitiko and less phenolics than Xinomavro and Mandilaria and have been shown to be less astringent than these two varieties (Kallithraka et al, 2011). The same can be said for total tannins, Maratheftiko and Giannoudhi exhibit equal or less total tannins than Greek varieties Araklinos, Bakouri, Fidia, Karvounaris, Kotselina, Limniona, Mavrotragano, Nerostafilo, Papadiko and Thrapsa (Kallithraka et al, 2015). Koussissi et al (2007) employed a sensory profiling of aroma in Greek wines using a rank rating technique.…”

Section: Relating Wine Composition and Sensory Data By Pls Regressionmentioning

confidence: 77%

Sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers

et al. 2019

View full text Add to dashboard Cite

Aim: The aims of this study were to (1) generate sensory and chemical profiles of commercial Cypriot wines made from the white grape Xynisteri and the red grapes Maratheftiko and Giannoudhi and (2) assess the Australian consumers’ response to these wines.Methods and Results: A Rate-All-That-Apply (RATA) method was used for sensory profiling of the wines (n=56 panellists on Xynisteri and n=60 on Maratheftiko and Giannoudhi) and to guide chemical analysis of flavour compounds. Chemical analysis involved quantitative analysis of aroma compounds by gas chromatography mass spectrometry (GC-MS) and non-targeted profiling of phenolic compounds (non-volatile secondary metabolites) using liquid chromatography mass spectrometry (LC-MS). Australian wine consumer’s hedonic responses towards wines made from Cypriot grape varieties were also investigated. Consumers completed a questionnaire exploring their demographics, wine consumption habits, environmental/sustainability opinions and neophobic tendencies prior to the tasting. The first tasting (n consisted of six commercial Xynisteri, one Australian Pinot Gris and one Australian unwooded Chardonnay wines. The second (n=114) consisted of three Maratheftiko, one Giannoudhi and one Australian Shiraz wines.Conclusions: Principal Component Analysis (PCA) of the RATA study identified the following sensory characteristics for Xynisteri wine: stone fruit, dried fruit, citrus, herbaceous, grassy, apple/pear, confectionary, vanilla, creamy, buttery, wood, and toasty. Maratheftiko wines were described as woody, dried fruit, chocolate, herbaceous, confectionary, jammy, sweet and full bodied. Giannoudhi wine was described as woody, dried fruit, chocolate and full bodied. Chemical analysis identified 15 phenolic compounds in the white wine samples and 17 in the red wine samples, as well as 21 volatile/aroma compounds in the white wine samples and 26 in the red wine samples. These chemical compounds were then correlated with sensory data from the RATA and consumer hedonic responses using Agglomerative Hierarchical Clustering (AHC) and PCA to determine consumer liking drivers for the wines. Three clusters of consumers were identified for the white and red wines. The overall consumer means for liking indicated that Cypriot wines were liked similarly to Australian wines.Significance and impact of the study: Australia’s changing climate is placing great pressure on the resources for sustainable viticulture. Many vineyards and wineries base their businesses on European grape varieties traditionally grown in regions with abundant water resources. It is therefore necessary for the Australian wine industry to investigate grape varieties that are indigenous to hot climates similar to Australia. The eastern Mediterranean island of Cyprus is one such place with indigenous grape varieties that grow well in a hot climate without irrigation. These popular Cypriot wines have the potential to be popular with Australian consumers, thus offering new grape varieties to the Australian market that are better suited to the changing climate.

show abstract

“…TT 1 data with the exception of the C and A samples show an increasing pattern with time. In general, it is not unusual to observe an increase in the results of this assay during barrel aging, which may not correspond to an increase in tannin since it does not take into account their degree of polymerization (Kallithraka and others ). After the 1st month C sample contained significantly higher TT 1 content compared with the rest.…”

Section: Resultsmentioning

confidence: 99%

“…The attributes selected were grouped in 2 categories: olfactory descriptors (fresh red fruits, red fruit marmalade, dried fruits, untoasted wood, vanilla, butter/caramel, spicy, smoky/toasted) and gustative descriptors (astringent, bitter, sour, sweet, body). During the following sessions the panelists were trained using appropriate solutions described in Table (Kallithraka and others ).…”

Section: Methodsmentioning

confidence: 99%

Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters

Kyraleou

Καλλιθράκα

Chira

et al. 2015

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

The effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated. In an attempt to categorize wine samples, various chemical parameters of wines and sensory parameters were studied after 1, 2, and 3 mo of contact time with chips. The results showed that regardless of the type of wood chips added in the wines, it was possible to differentiate the samples according to the contact time based on their phenolic composition and color parameters. In addition, wood-extracted volatile compounds seem to be the critical parameter that could separate the samples according to the wood type. The wines that were in contact with Acacia and Slavonia chips could be separated from the rest mainly due to their distinct sensory characters.

show abstract

Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing

Cited by 23 publications

References 42 publications

Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time

Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time

Sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers

Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters

Contact Info

Product

Resources

About