3rdIMEKOFOODS Metrology Promoting Harmonization& Standardization in Food & Nutrition 1st – 4thOctober 2017, KEDEA building, AUTH, Thessaloniki,

P56: XINOMAVRO NAOUSSA RED TYPICALITY; LINKING SENSORY AND PHYSICOCHEMICAL DATA

Adamopoulou E. 1, Leloudi M.-Chr. 1, Hatzidimitriou E. 1

1 Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Food Chemistry and Technology, Thessaloniki, Greece – [email protected]; [email protected]; [email protected]

Abstract  Typicality rating of 10 red samples, is cultivated in Naoussa, Amyntaio, Goumenissa and using a non-structured scale, at left “very bad Rapsani, as well as Pella, Siatista, Grevena, Kozani, example”, at right “very good example” of what a Velvento, Vertisko, Asko Thessalonikis and Sithonia panel of wine experts, professionals, initiated Chalkidikis to give the corresponding PDO and PGI assessors and consumers, considered to be a typical wines, respectively. Compared to Amyntaio, the Xinomavro Naoussa wine, was combined to other monovarietal PDO wine, typical Naoussa physicochemical analysis (color characteristics, wines have a higher alcoholic strength, less acidity, phenolic content) and GC analysis of volatile profile. less malic acid and enriched aromas [3, 4]. Assessors were able to successfully identify the Typicality rating following wines’ sensory Xinomavro Naoussa samples and rate them as the analysis by a panel of experts and use of statistical most typical. Based on both physicochemical and tools to link sensory perception of typicality and sensory data, wines were successfully grouped wine physicochemical characteristics, is crucial to according to composition and origin (monovarietal enable the control and management of typicality or blended, Naoussa or other PDO’s). and therefore the quality of a wine. The present study is a preliminary work in this direction, and Keywords: Xinomavro, Naoussa, typicality, sensory aims more specifically in typicality assessment of analysis, physicochemical analysis Xinomavro Naoussa red wines.

1. INTRODUCTION 2. EXPERIMENTAL

Typicality can be defined as the character of 2.1. Wine samples what is typical, what makes a specific product 10 commercially available red wines, Greek, possible to differentiate, identify, and recognize French and Italian, served as samples (Table 1). The from others [1]. wines were kindly provided by the organizers after Applied to PDO wines, typicality which the sensory session that took place in Christos corresponds to biochemical, physicochemical and Lanaras "Vetlans" multi-venue in the context of the sensory characteristics, is the most synthetic "Naoussa, Wine City" events, 9-11 December 2016 expression of the variety, soil and wine and in particular the event "Naoussa and making process [2]. LOOKALIKES". Wines’ selection was made by a MW. Typicality assessment is a very interesting and Of the ten (10) wines assessed, at the end of the current subject for both wine producers and event we had at our disposal in sufficient quantity researchers. The former seek through adapted vine to proceed with analytical determinations, seven (7) culture techniques and modern wines (Samples ΞΣ, ΞΝ1, ΞΑ, P, ΞΝ2, Γ, Ι3). practices to enhance those characters that distinguish their wine among other varietal or PDO 2.2. Sensory analysis wines, giving identity and contributing to its 41 assessors, 21 men and 20 women, aged 18 to commercial high-added value. For their part, researchers are interested in identifying those organoleptic and physicochemical characteristics forming the aforementioned characters.

Xinomavro is probably the most important indigenous red grape variety of Northern Greece. It

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3rdIMEKOFOODS Metrology Promoting Harmonization& Standardization in Food & Nutrition 1st – 4thOctober 2017, KEDEA building, AUTH, Thessaloniki, Greece

Table 1. Samples used in this study Additionally, assessors were asked to complete a properly formulated questionnaire and evaluation sample Varietal Denomination Vinta sheet related to typicality rating of the given wines. compositiona (PDO, PGI) ge Xinomavro 1 Ξ PGI (Siatista) 2011 2.3. Physicochemical analysis Σ (XM) 100% Measurements of appropriate diluted wine 2 ΞΝ1 XM 100% PDO (Naoussa) 2011 samples’ absorbance at 420, 520 and 620 nm, were 3 ΞΑ XM 100% PDO (Αmyntaio) 2012 APPELLATION carried out using a Hitachi U-2000 D’ORIGIN spectrophotometer (Tokyo, Japan). Color intensity CONTROLEE was calculated as the sum of A420, A520, and A620 nm 4 Β Gevrey- 2013 100% (10 mm path length) while hue was calculated as Chambertin (Bourgogne, the ratio between A420 and A520 nm (OIV, 2017). France) Total anthocyanin content, ionization index (%) and DENOMINAZIO total phenols were determined according to NE DI ORIGINE Ribéreau-Gayon et al. (2006). The Glories method CONTROLLATA 5 Ι1 2013 (Glories, 1978) was used for the determination of 100% Nebbiolo d’Alba (, tannin concentration. All measurements were Italy) performed in triplicate. Xinomavro, Volatile compounds were analyzed using a FFAP 6 Ρ Krasato, PDO (Rapsani) 2013 fused capillary column after HS-SPME sampling Stavroto (DVB/CAR/PDMS 50/30μm SPME-fiber) followed by 7 ΞΝ2 XM 100% PDO (Naoussa) 2012 DENOMINAZIO GC/FID analysis. NE DI ORIGINE PCA analysis and statistical comparisons of the CONTROLLATA ΝΕBBIOLO mean values for all parameters determined were 8 Ι E GARANTITA 2012 2 100% performed by one-way analysis of variance (Piemonte, (ANOVA), followed by the multiple Duncan test (p < Italy) 0.05 confidence level) using the SPSS v.21.0. XM 70%, PDO statistical package. 9 Γ 2013 Negoska 30% (Goumenissa) DENOMINAZIO 3. RESULTS AND DISCUSSION NE DI ORIGINE CONTROLLATA 10 Ι E GARANTIΤA 2011 3.1. Typicality rating 3 100% Brunello di Assessors as a whole group (Figure 1) as well as Montalcino in separate groups of experts, professionals, or (Tuscany, Italy) initiated assessors/consumers (Table 2), were able

to distinguish and successfully identify the two >50 years old, took part in sensory analysis. They Xinomavro Naoussa wine samples (Ξ and Ξ ), as comprised wine experts (oenologists, winemakers), Ν1 Ν2 they rated them with the highest scores, wine professionals (, wine journalists), characterising them as the most typical. These initiated assessors and consumers. samples, regardless of the assessors group, were Wines were assessed in a blind tasting; assessors statistically significantly different from all others, were only informed that there were Xinomavro forming a category on their own. Xinomavro from wines and wines from foreign varieties that Siatista X (PGI Siatista), was rated the third most resemble Xinomavro. Σ typical sample, while sample B (Pinot noir, Wines were served in two groups of 5 samples Burgundy), was found the less typical. Classification each. The assessors were asked, after tasting all five of the remaining samples showed variation samples, to try to identify the sample, which in their depending on the assessors group. opinion, was Xinomavro Naoussa. In each group there was only one Xinomavro Naoussa, two samples either Xinomavro monovarietal or blend and two samples from foreign varieties.

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3rdIMEKOFOODS Metrology Promoting Harmonization& Standardization in Food & Nutrition 1st – 4thOctober 2017, KEDEA building, AUTH, Thessaloniki, Greece

20 d c c c b 15 a a

10 color intensity color 5

0 ΞΣ ΞΝ1 ΞΑ P Γ Ι3 ΞΝ2 samples

120 Figure 1. Ranking of commercial samples with g regard to Xinomavro PDO Naoussa typicality (10=very f typical, 0=non-typical; all assessors included) 80 e d c b

a Table 2. Sensory scores of commercial red wine samples, Total Total phenols 40 with regard to Xinomavro PDO Naoussa typicality (10=very typical, 0=non-typical), for different groups of 0 assessors ΞΑ Γ ΞΝ2 ΞΝ1 ΞΣ P Ι3 Initiated samples sample wine experts professionals assessors/consumers c,d a b,c ΞΣ 7,0±2,4 5,8±2,6 6,9±2,3 d b d 10 e ΞΝ1 7,8±2,1 9,0±0,9 8,5±1,8

b,c,d a b,c ΞΑ 5,3±2,1 4,8±2,6 6,6±1,9 8 Β 1,7±2,3 a 3,5±2,9 a 4,7±2,1 a d c b,c 6 b,c,d a a,b b a Ι1 5,2±2,1 5,8±2,4 5,6±1,9 a

Ρ 5,6±1,3 b,c,d 5,7±2,3 a 6,8±1,8 b,c tannins 4

d a,b c ΞΝ2 7,7±2,1 6,3±2,5 7,2±2,2 2 a,b a a,b,c Ι2 3,8±3,1 5,0±1,8 5,9±2,7 Γ 5,0±2,1 b,c,d 5,2±2,5 a 6,7±1,9 b,c 0 ΞΑ ΞΝ2 ΞΝ1 Γ ΞΣ P Ι3 a,b,c a a,b,c Ι3 4,0±2,2 4,5±1,9 5,9±2,5 samples

Figure 3. Color intensity, total phenols and tannin 3.2. Physicochemical characteristics content of commercial red wine samples used in this study Ranking of wines according to total anthocyanins, ionization index, color intensity, total phenols and The two PDO Naoussa wines examined, XN1 and tannins is presented Figures 2-3. XN2, rated in sensory analysis as the most typical Xinomavro Naoussa (XN1>XN2), showed significant differences between them in (a) total anthocyans content (XN2>XN1), ionization index (XN1>XN2), color intensity (XN1>XN2), and hue (XN2

ionization index (%) index ionization typical wine, showed the second highest ionization index value, and the highest color intensity one. 0 ΞΝ1 ΞΣ Ι3 Γ ΞΑ P ΞΝ2 The ΧΑ sample (PDO Amyndeo), with a moderate samples typicality score (6 out of 10), showed the highest values of total anthocyans, total tannins, and total Figure 2. Anthocyanin content and ionization index of phenols. Relatively high were the values of other commercial red wine samples used in this study analyses.

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3rdIMEKOFOODS Metrology Promoting Harmonization& Standardization in Food & Nutrition 1st – 4thOctober 2017, KEDEA building, AUTH, Thessaloniki, Greece

ACKNOWLEDGMENT

The authors would like to thank the organizers of the 2016 “Naoussa LOOKALIKES” event, for the kind donation of the wine samples.

REFERENCES

[1] I. Maitre, R. Symoneaux, F. Jourjon, E. Mehinagic, Sensory typicality of wines: How scientists have

recently dealt with this subject. Food Quality and Figure 4. PCA analysis of physicochemicala and sensory Preference, 21, (2010), 726-731 data of the commercial red wines included in this study [2] J. Salette, La typicité: Une notion nouvelle au service du produit, de ceux qui l'élaborent et de ceux qui le Xinomavro blend wines (Ρ and Γ) (PDO Rapsani consomment en l'appréciant, Revue des Oenologues, 85, (1997), 11-13. and Goumenissa, respectively), given moderate [3] N.A. Nikolaou, , Sychroni Paideia typicality ratings, 4th and 5th, respectively, showed Publications, Thessaloniki, 2011, 978-960-357-081-3 little variation in almost all analyses results, most (in Greek) probably due to their composition. That was also [4] ENOAVE Study “Redefining the OPAP Zones Naoussa reflected in the PCA analysis, where the samples and Goumenissa», (2005). were close in the graphical representation. http://www.wineroads.gr/fileviewer.php?file_id=22

Finally, the Italian sample I3, last one in typicality 91, in Greek rating of the 7 samples tested physicochemically and 8th in the general classification, was characterized by the lowest values in all analyses and a representation far away from the other samples and physicochemical parameters in PCA (Fig. 4).

4. CONCLUSIONS

Despite the extremely low number of samples per case, differences were observed between the red Xinomavro monovarietal and blend wines and others from non-native grape varieties/foreign appellations, depending on the origin and composition. Assessors as a whole group as well as separate groups (wine experts, professionals, initiated assessors/consumers) managed to distinguish and successfully identify, in a blind sensory tasting, the two samples Xinomavro PDO Naoussa, characterizing them as the most typical ones. This suggests that Xinomavro PDO Naoussa wines, despite the fact of their differentiation, they have a characteristic, distinctive and recognizable organoleptic character, contributing to their undoubted typicality.

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