Xinomavro Naousa red wines typicality; linking sensory and physicochemical data

Adamopoulou, E., Leloudi, M. C., Hatzidimitriou, E.

Abstract

Typicality rating of 10 red wine samples, using a non-structured scale, at left “very bad example”, at right “very good example” of what a panel of wine experts, professionals, initiated assessors and consumers, considered to be a typical Xinomavro Naoussa wine, was combined to physicochemical analysis (color characteristics, phenolic content) and GC analysis of volatile profile. Assessors were able to successfully identify the Xinomavro Naoussa samples and rate them as the most typical. Based on both physicochemical and sensory data, wines were successfully grouped according to composition and origin (monovarietal or blended, Naoussa or other PDO’s).

Keywords

Xinomavro, Naoussa, typicality, sensory analysis, physicochemical analysis

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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