ArticleFoods (Basel, Switzerland)2026
Correlating Chemical Fingerprint to Sensory Evaluation: A Four-Vintage Study (2017-2020) of Xinomavro Red Wine.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Yamasachi Wine: Characterization of Aroma Compounds and Its Masking Effect Against Phenolic Off-Flavor.Foods (Basel, Switzerland) · 2026Article
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Abstract
Understanding how chemical composition, phenolic profile, volatile compounds and sensory attributes evolve during wine aging is essential for optimizing quality in premium red wines. This study investigated four consecutive vintages (2017-2020) of Xinomavro red wine (PDO Amyndeo), each produced under identical viticultural and enological conditions and aged for either 12 or 24 months in French oak barrels. Comprehensive chemical, phenolic, colorimetric and volatile analyses were combined with sensory evaluation and multivariate statistics to elucidate vintage- and aging-driven differences. Wines aged for 24 months exhibited higher phenolic richness and antioxidant capacity, with the 2020-24 m sample showing the highest total polyphenols (4230 mg GAE/L) and FRAP values. Sensory analysis revealed clear differentiation among vintages, with younger wines expressing red fruit and tomato leaf aromas, while older vintages displayed dried fruit, caramel, spice and oak-derived notes. PCA demonstrated that PC1 captured phenolic and antioxidant variation, PC2 reflected chromatic intensity and residual sugars, and PC3 represented spicy/vegetal and acidity-related attributes. Multivariate correlation analysis confirmed strong associations between phenolic indices, volatile compounds, and sensory descriptors. Overall, the integration of chemical fingerprinting, volatile profiling and sensory evaluation provides valuable insights into how vintage and barrel aging shape the complexity and quality of Xinomavro wines.
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