Sensory flavour discrimination of Greek dry red wines

Abstract

Aroma (16) and oral (17)-flavour by mouth, after-taste and mouthfeel-attributes were separately profiled in 27 Greek red wines, products of single Greek indigenous grapes (Aghiorghitiko and Xinomavro) and international (Syrah and Cabernet Sauvignon) varieties and blends. From univariate analysis (ANOVA) of assessor data, 6 of 16 aroma and 16 of 17 oral attributes were significant (P < 0.05) in discriminations. Principal component analysis (PCA) product spaces of aroma and oral attributes explained 40% and 71% variance respectively. Discriminant partial least-squares regression (DPLS), ANOVA and PCA discerned similar influences of variety and region of origin. Coding DPLS2 for variety, 76% and 38% of oral and aroma attribute variance respectively, and 39% and 18% category respectively were explained. Aghiorghitiko usage conferred fruity and sweet tastes and after-tastes and smooth mouthfeel, typical of Peleponnese wines where this cultivar dominates. In contrast, Xinomavro products were bitter and sour in taste and bitter in after-taste, with astringent and dry/dehydrating mouthfeel, but this was not characteristic of all wines from Macedonia.

Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition

“…The results of this study are in agreement with the findings of Koussisi et al (2003) who stated that in general, agiorgitiko wines were characterised by a smooth mouth-feel and a lower astringency, whereas xinomavro wines were rated as more astringent. According to Table 1, the acidity values of agiorgitiko wines were lower than the values obtained for xinomavro and mandilaria.…”

“…Two studies exist (Koussisi et al, 2002(Koussisi et al, , 2003 where agiorgitiko and xinomavro wines were discriminated using principal component analysis (PCA) on the basis of several flavour and tasting attributes, including astringency. However, the astringency values obtained for those wines had not been reported and hence it is not possible to compare the results of the present study with previous published data.…”

“…), which possess various distinct enological characteristics and organoleptic properties. However, today, most of these native varieties are unexploited as far as their sensory properties are concerned, although two investigations (Koussisi, Paterson, and Cristovam, 2002;Koussisi, Paterson, and Piggot, 2003) have been carried out on native red cultivars. However, both investigations focused on the sensory discrimination of selected Greek wines and not on assessing their astringency by the time-intesity (T-I) technique, and thus obtain quantification of the continuous perceptual changes that occurred during the sensory analysis.…”

A natural alternative to sulphur dioxide for red wine production: Influence on colour, antioxidant activity and anthocyanin content

“…In order to better understand the differentiation of wines on the basis of their AN content related to the AAP treatment, a DPLS (Koussissi et al, 2003) regression analysis was carried out. The analysis gave a two-dimensional product space with both factors highly significant from ANOVA (Po0.000).…”

“…Furthermore, the possibility of reducing the quantity of SO 2 added to wines because of the use of the novel product during winemaking without deteriorating wine quality was explored. Greek regional wines are produced from native varieties and/or from international cultivars, including Cabernet Sauvignon, Merlot and Cabernet Franc (Koussissi et al, 2002(Koussissi et al, , 2003. The present study included four different red wine vinifications: two single varieties and two co-vinifications.…”