Preliminary Sensory and Chemical Profiling of Cypriot Wines Made From
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Paper presentation and attend 21st GiESCO International Meeting in Greece, 23-28th June 2019 Preliminary sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko & Giannoudhi & acceptability to Australian consumers FINAL REPORT TO WINE AUSTRALIA Project Number: WAT 1802 Principal Investigator: Alexander W. Copper Research Organisation: The University of Adelaide Date: th 20 January 2020 Title page Preliminary sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers Alexander W. Copper, Trent E. Johnson, Lukas Danner, Susan E. P. Bastian and Cassandra Collins* School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia Published by: OENO One, vine and wine open access journal, Institut des sciences de la vigne et du vin (ISVV), Vol 53 No 2 (2019): OENO One, 53, 2 1 Table of Contents Abstract page 3 Executive Summary page 4 Background page 6 Project aims page 7 Method page 8 Results page 10 Discussion page 25 Conclusion page 27 Appendices page 28 2 Abstract Objectives: Assess the suitability of indigenous Cypriot grape varieties for Australian climate and consumers. Aim: 1. Generate sensory and chemical profiles of commercial Cypriot wines made from indigenous grapes; Xynisteri (white), Maratheftiko (red) and Giannoudhi (red). 2. Assess the Australian consumers’ response to these wines. Methods: 1. Sensory profiling of the wines to guide chemical analysis of flavour compounds. 2. Chemical analysis of aroma and phenolic compounds. 3. Consumer trials of commercial Cypriot wines. Outcome: 1. Detailed sensory and chemical analysis of the three varieties determined. 2. Consumers reported that Cypriot wines are comparable to common Australian wines made from traditional grape varieties. 3 Executive Summary The purpose of this paper was to assess the suitability of indigenous Cypriot grape varieties for an Australian climate and consumers and present initial work at the GiESCO conference in Greece June 2019. The varieties of interest were: Xynisteri the main white wine variety of Cyprus. It is very drought tolerant and high yielding, with large loose bunches with medium sized, thick skinned berries. It has reported wine aromas of fruit and nuts and flavours of lemon, white peach, and white nectarine. Marathefriko is a red variety with medium size bunches, with medium sized berries, can be susceptible to poor fruit set with inadequate vineyard management. Considered to be the best red Cypriot variety it has soft tannins and characteristic aromas of violets, cherry and dark chocolate. Giannoudhi is a red variety similar to Maratheftiko, it is less common and has less intense flavours and colours. The results of the sensory analysis identified the following sensory characteristics: Xynisteri wines were described stone fruit, dried fruit, citrus, herbaceous, grassy, apple/pear, confectionary, vanilla, creamy, buttery, wood, and toasty. Maratheftiko wines were described as woody, dried fruit, chocolate, herbaceous, confectionary, jammy, sweet and full bodied. Giannoudhi wine was described as woody, dried fruit, chocolate and full bodied. Chemical analysis: identified 15 phenolic compounds in the white wine samples and 17 in the red wine samples. 21 volatile/aroma compounds in the white wine samples and 26 in the red wine samples. Chemical compounds were then correlated with the sensory data from the consumer hedonic responses to determine consumer liking drivers for the wines. Three clusters of consumers were identified for the white and red wines. The overall consumer means for liking indicated that Cypriot wines were liked similarly to Australian Shiraz, Pinot Gris and unwooded Chardonnay wines. This was the first detailed sensory, chemical and consumer study of wines made from Xynisteri, Maratheftiko and Giannoudhi. Cypriot varieties are comparable to common Australian and European wines made from traditional grape varieties. Future studies could include further chemical analysis to target aroma compounds, phenols, thiols and terpenes with repeated measures. Additional sensory analysis could also be performed utilising wines made from different locations with standardised wine making techniques to eliminate any wine making influence on the sensory analysis. This is the first stage of the project in assessing the suitability of indigenous Cypriot grape varieties for Australian climate and consumers. Following the presentation of the paper at the conference, I received positive feedback from peers in attendance. Attending the conference assisted with meeting other researchers from the region including Greece and Turkey. They offered input and advice to the project and highlighted other possibilities for future research. The opportunity to meet like minded researchers from all over the world with similar interests in sustainable viticulture was beneficial to the project. 4 The conference also offered opportunities to visit different wine growing regions of Northern Greece, which gave further insight into how these indigenous Mediterranean varieties are managed in their homelands. The wines made from these varieties are very much on par with other popular varieties and provided further incentive to explore lesser known varieties for Australian wine region homoclimes. For example, the south eastern Mediterranean island of Crete has a very similar climate to Cyprus and southern Australia, with seven indigenous white and four red varieties commonly cultivated for wine production. The conference convenor was the project external supervisor Professor Stefanos Koundouras and although he was busy with running the conference, we were able to discuss the project after the proceedings and he assisted in the planning of experiments that followed the conference. The next stage of the project has involved irrigation trials in the field and in partially controlled environments comparing Xynisteri and Maratheftiko to French varieties. These investigations will be complete by 2021 and will give further insight into the suitability of Cypriot varieties in Australia. Background The climate in Australia and the rest of the world is undergoing rapid change. Since the middle of the 20th century, Australian temperatures have on average risen by about 1°C with an increase in the frequency of heat waves and a decrease in the number of frosts and cold days (Webb, 2011). These changes have made observable impacts on viticulture. Trends to earlier harvest maturity were observed in numerous regions across the country (Webb et al., 2013). These trends are partly due to warming climates, but also due to reduced water availability. Jarvis et al. (2019) report that unusually warm and dry spring conditions have been linked to earlier budburst, with a more rapid rate of growth and development for the remainder of the growing season, regardless of temperatures later in the season. Further climate change and rainfall reduction is expected over the coming decades (Johnson et al., 2018). For most locations the best estimate of mean warming over Australia by 2030 is 0.7-0.9°C in coastal areas and 1-1.2°C inland and annual precipitation is estimated to decrease by 2.5 to 5% in most regions of Australia. Objectives to assist the wine industry in mitigating and adapting to these changes in climate include establishing adaptation scenarios for major wine regions based on changes to phenology and temperature tolerance of major varieties and future water demand and availability (Webb et al., 2007). Cyprus is reported to have the oldest wine tradition in the Mediterranean with more than 5,500 years of wine production with a vineyard area of approximately 7,000 hectares (Chrysargyris et al., 2018b. It has been described by Evans (2009) and Lelieveld et al. (2016) as the cradle of viticulture and that this area is gradually and steadily becoming hotter and drier due to climate change. Many indigenous varieties of grapes originating from the region have been hand selected for millennia for their resistance to heat and drought (Fraga et al., 2016; Patakas et al., 2005). During the summer period, grapevines cultivated in the Mediterranean are often subjected to a combination of environmental stresses including strong winds, high air temperatures (heat waves) and soil/atmospheric water deficits (Beis and Patakas, 2012; Chrysargyris et al., 2018a). There are more than 5 10 indigenous Cypriot grape varieties on the island, with many of them very well adapted to drought. They require less water and fertilisers when compared to introduced varieties and offer promising prospects for adaptation to climate change (Litskas et al., 2017). This climate scenario of Cyprus is very similar to that of southern Australia and as such their indigenous varieties may also be a suitable strategy to mitigate climate change effects in Australian conditions. This study sought to analyse Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi using chemical and sensory profiling. The white grape Xynisteri is the most widely planted white variety in Cyprus and is utilised for table wine, the sweet wine Commandaria and traditional sweets. Maratheftiko is considered a red floral variety capable of producing high quality wines and the rare Giannoudhi has been gaining popularity recently with the local market (Vrontis and Paliwoda, 2008).