Assessment of the volatile and non-volatile profile of Savatiano PGI wines as affected by various terroirs in Attica, Greece.

Establishing the concept of terroir in wines, combined with the exploitation of native grape varieties, is considered a viable alternative to produce quality wines for increasing interest in the wine market. The aim of this study is the characterization of Protected Geographical Indication (PGI) Savatiano white wines from different regions of Attica (Greece), through the chemical and sensory description of the aroma of wines and the determination of their phenolic profiles. The wines produced with the same vinification protocol were evaluated using the descriptive sensory analysis method while they underwent profiling of volatile and phenolic compounds by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) respectively.

Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece.

Despite Xinomavro ( L.) being a well-known noble red grape variety of northern Greece, little is known about its ''bouquet'' typicity. Volatile compounds of Xinomavro wines produced using a common vinification protocol were analyzed by gas chromatography-mass spectrometry and sensory descriptive analysis was carried out with a trained panel.