Effect of terroir on aroma and sensory characteristics of Xinomavro (Vitis vinifera L. cv.) red wines from different Greek protected designations of origin.

Abstract

This study aimed to characterise Protected Designation of Origin Xinomavro wines from different geographical areas of Amyndeon and Naoussa in Northern Greece for the first time. Chemical and sensory results were elaborated with variables contributing to regional differentiation, such as soil and meso-climate characteristics, for 11 wines produced via a standard winemaking protocol. A total of 85 aroma compounds was quantified using gas chromatography-mass spectrometry. Sensory evaluation was undertaken using quantitative descriptive analysis, with 11 olfactory attributes being scored. The quantitative results showed differences between the chemical and sensory profiles of the PDO wines. Amyndeon wines were characterised by higher concentrations of C6 compounds and more intense 'green bell pepper' aromas, whereas Naoussa wines presented intense 'fruity' aromas that correlated with higher concentrations of acetate esters. Region characteristics related well with the wine data and helped explain how typical aromas could be an expression of terroir.