Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines.

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Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO) produced from Greek grapes 'Grechetto', 'Greco bianco' and 'Greco di tufo'. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO-containing, SO-free and sparkling wines, with different amounts of compounds such as alcohols, esters, fatty acids, phenols and differences in sensorial properties. The 'Grechetto' wine, prepared without SO, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-021-05160-y.