Abstract
Sensory quality in wines from the indigenous Greek cultivar Aghiorghitiko of Nemea, in 2 years, was studied with multivariate modelling. The appearance, aroma and oral attributes were assessed separately using rank-rating in 13 red Nemea wines, dominated (10 of 13) by Aghiorghitiko, and headspace congeners (51) quantified by solid phase microextraction with gas chromatography. Partial least squares regression (PLS) and discriminant PLS studied relationships between sensory data and congeners, viticultural and oenological data, producers and influence of wood maturations, respectively. Principal component analysis (PCA) spaces for aroma (11 attributes; 64% variance, 3 PCs), congeners (51; 72%, 7 PCs) and oral characters (13 attributes; 77%, 3 PCs) showed similarities in product clustering. Modelling showed clear relationships between sensory character and plant density, wood maturation and producer, respectively. Sensory characters in Aghiorghitiko wines were primarily differentiated by oak maturation and producer influences.
Original language | English |
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Pages (from-to) | 745-753 |
Number of pages | 8 |
Journal | European Food Research and Technology |
Volume | 226 |
Issue number | 4 |
DOIs | |
Publication status | Published - 21 Feb 2007 |
Keywords
- aghiorghitiko
- greek wines
- sensory analysis
- rank rating
- HS-SPME-GC
- wood maturation
- PLS regression