Picture of scraped petri dish

Scrape below the surface of Strathprints...

Explore world class Open Access research by researchers at the University of Strathclyde, a leading technological university.

Explore

Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea

Koussissi, E. and Paterson, A. and Paraskavopoulos, Y. (2007) Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea. European Food Research and Technology, 226 (4). pp. 745-753. ISSN 1438-2377

Full text not available in this repository. (Request a copy from the Strathclyde author)

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.