Work

Aroma profiling of Greek red wines: A comparative sensory and chemical analysis of Agiorgitiko and Xinomavro varieties

Year: 2025

Type: article

Abstract: Agiorgitiko and Xinomavro are Greece's most prominent red grape varieties; however, research linking sensory attributes with volatile compounds is scarce. This study aims to characterize the aroma profile of commercially available wines produced from these varieties and highlight differences between them to reveal their unique characteristics. Monovarietal wines (2018 vintage) were evaluated by a trained sensory panel using the frequency of attribute citation methodology, and volatile compounds were identified and quantified using gas chromatography–mass spectrometry. Agiorgitiko wines commonly exhibited a blackberry aroma as part of their overall aromatic profile and were also characterized by dried fruit (prune, fig), floral and grassy notes. Xinomavro wines were primarily characterized by tomato paste aroma, the most frequently cited attribute. Additionally, they exhibited olive, floral, fruity and spicy aromas. In Xinomavro wines, higher concentrations of terpenes and ( E )-3-hexen-1-ol correlated with strawberry, tomato and olive aromas. In Agiorgitiko wines, β-damascenone, β-ionone and ethyl butyrate were associated with blackberry and dried fruit notes, while ( Z )-3-hexen-1-ol related to herbaceous and earthy notes. This study contributes to the understanding of aroma typicity in red wines from indigenous Greek grape varieties, which can support informed decisions in viticulture and winemaking to better align wine profiles with consumer preferences. • New insights into aroma typicity of Agiorgitiko and Xinomavro Greek wines. • Agiorgitiko wines exhibit blackberry, prune, floral and grassy aromas. • Tomato paste, olive, red fruit and floral aromas characterize Xinomavro wines. • β-Damascenone and β-ionone link to Agiorgitiko blackberry and dried fruit notes. • Terpenes enhance Xinomavro’s tomato paste, olive and strawberry aromas.

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2025.107694

Authors: Evangelia Nanou, Maria Metafa, Susan E.P. Bastian, Sophie Tempère, Yorgos Kotseridis