Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors

Abstract

The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties using the frequency of attribute citation method. Three indices were calculated to assess panel performance in terms of reproducibility. Correspondence analysis and cluster analysis were employed to investigate the sensory space of the wines. Samples of the Roditis variety were characterized mainly by Banana and Vanilla odors; Assyrtiko samples had Earthy, Mushroom, and Nutty odors, as well as Lemon and Honey for some of the samples. Malagousia wines were described as having Lemon, Grapefruit, and Citrus blossom character, and they shared some descriptors with Assyrtiko wines, such as Mushroom and Earthy, and some with Moschofilero samples, i.e., floral and citrus notes. All Moschofilero wines exhibited a floral odor profile: specifically, Rose, Jasmine, or more Citrus blossom-like. Moreover, some Moschofilero samples also revealed a Grapefruit, Lemon, and/or Earthy character, while others expressed Honey notes. In conclusion, despite common characteristics found within varieties, some samples of different varieties exhibited overlapping profiles, and in some cases, samples of the same variety were quite different from each other.

Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)

“…It is common to find benzaldehyde at high concentrations in white wines (between 20 and 313 μg/L) (Escudero et al, 2002), and at much lower concentrations in red wines (Gómez García-Carpintero et al, 2012). These aromas may derive from the native Greek Rhoditis grape that is used to produce this Retsina, but currently no relevant data from scientific sources are available (Nanou et al, 2020). In turn, Retsina shares with VT a characteristically high level of α-terpineol, which is very likely derived from the addition of Pinus halepensis resin during winemaking in amphorae (Lazarakis, 2018).…”

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method

“…The first phase of the study consisted of an in-depth analysis of smell, taste and tactile sensations characterising the selected wines. Considering the samples’ heterogeneity in terms of wine type, grape variety and winemaking procedures (e.g., macerated wines, wines aged in barrel), several existing tools (Le Nez du Vin ® [ 29 ], Tasterplace©, TasterPlace S.r.l., Montebelluna (TV), Italy; The Wine Wheel ® , Noble et al [ 30 ]) were used as well as literature data [ 31 , 32 , 33 , 34 , 35 ] to cover the sensory complexity of the Italian wines tested, leading to the selection of 169 descriptors: 97 for white wines, 100 for red wines and 133 for sparkling white and rosé wines. Supplementary Table S1 reports the complete list of descriptors.…”

“…The following supporting information can be downloaded at: , Table S1: Complete list of descriptors used for the sensory characterisation of the wine samples (W = white, R = red, S = sparkling, Rs = rosé) and reference standards (pure aromas/composition in wine) used for odour/flavour, taste and mouthfeel identification tasks in the training phase [ 30 , 31 , 32 , 33 , 34 , 35 , 74 ], Table S2: Aqueous solutions used for the training phase [ 37 , 39 ], Table S3: Mean RI values by judge for white, red and sparkling white and rosé wines, Figure S1: First and second dimensions of MFA depicting wine samples configuration from the two separate replicates.…”

The Sensory Space of Wines: From Concept to Evaluation and Description. A Review

“…Campo et al [ 30 ] and Nanou et al [ 59 ] used the citation frequency method to investigate the aroma properties of Spanish and Greek monovarietal white wines, respectively. Campo et al [ 60 ] were the first to compare the CP and the citation frequency method.…”