Resumen de Sensory flavour discrimination of Greek dry red wines

Alistair Paterson, John R Piggott, Elisabeth Koussissi

• Aroma and oral —flavour by mouth, after-taste and mouthfeel—attributes were separately profiled in 27 Greek red wines, products of single Greek indigenous grapes (Aghiorghitiko and Xinomavro) and international (Syrah and Cabernet Sauvignon) varieties and blends. From univariate analysis (ANOVA) of assessor data, 6 of 16 aroma and 16 of 17 oral attributes were significant (P < 0.05) in discriminations. Principal component analysis (PCA) product spaces of aroma and oral attributes explained 40% and 71% variance respectively. Discriminant partial least-squares regression (DPLS), ANOVA and PCA discerned similar influences of variety and region of origin. Coding DPLS2 for variety, 76% and 38% of oral and aroma attribute variance respectively, and 39% and 18% category respectively were explained. Aghiorghitiko usage conferred fruity and sweet tastes and after-tastes and smooth mouthfeel, typical of Peleponnese wines where this cultivar dominates. In contrast, Xinomavro products were bitter and sour in taste and bitter in after-taste, with astringent and dry/dehydrating mouthfeel, but this was not characteristic of all wines from Macedonia.