Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type
Retsina, Greece’s most renowned traditional wine, has been produced for millennia, with archaeological and historical evidence supporting its legacy. It is legally defined as wine made exclusively in Greece using grape must infused with Aleppo pine resin (<i>Pinus halepensis</i>). This s...
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2024-10-01
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| author | Pantelis I. Natskoulis Dimitrios-Evangelos Miliordos Apostolos N. Koutsouris Petros A. Tarantilis Christos S. Pappas Stamatina Kallithraka Yorgos Kotseridis Maria Metafa |
| author_facet | Pantelis I. Natskoulis Dimitrios-Evangelos Miliordos Apostolos N. Koutsouris Petros A. Tarantilis Christos S. Pappas Stamatina Kallithraka Yorgos Kotseridis Maria Metafa |
| author_sort | Pantelis I. Natskoulis |
| collection | DOAJ |
| description | Retsina, Greece’s most renowned traditional wine, has been produced for millennia, with archaeological and historical evidence supporting its legacy. It is legally defined as wine made exclusively in Greece using grape must infused with Aleppo pine resin (<i>Pinus halepensis</i>). This study examines the effects of varying resin concentrations (0.5 g/L and 1 g/L), two commercial yeast strains, and medium-toast oak (Nadalié Cooperage, Ludon-Médoc, France) American and French, on Retsina’s chemical and sensory properties to optimise its production. Wine samples from the Savatiano grape variety were analysed for classical wine parameters, oxidation stability, volatile compounds, organic acids, phenolic profiles, and sensory attributes. Principal Component Analysis (PCA) revealed that yeast strain selection significantly influences chemical composition, with Zymaflore X5 associated with higher organic acid levels. Oak addition altered phenolic profiles, with American oak increasing ellagic acid, while non-oaked wines showed higher syringic and p-coumaric acids. Resin addition elevated alpha-pinene, a key marker of resin aroma, but reduced esters linked to fruity and floral notes. These findings highlight the complex interactions between resin, yeast, and oak, offering insights for enhancing Retsina’s quality while preserving its traditional character. |
| format | Article |
| id | doaj-art-6801bac28bb04ea284d8a3fbcece8bdf |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-6801bac28bb04ea284d8a3fbcece8bdf2025-08-20T02:49:56ZengMDPI AGFoods2304-81582024-10-011321337610.3390/foods13213376Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip TypePantelis I. Natskoulis0Dimitrios-Evangelos Miliordos1Apostolos N. Koutsouris2Petros A. Tarantilis3Christos S. Pappas4Stamatina Kallithraka5Yorgos Kotseridis6Maria Metafa7Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 1 Sofokli Venizelou, 141 23 Lycovrisi, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 1 Sofokli Venizelou, 141 23 Lycovrisi, GreeceLaboratory of Oenology and Alcoholic Drinks, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, GreeceLaboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, GreeceLaboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, GreeceLaboratory of Oenology and Alcoholic Drinks, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, GreeceLaboratory of Oenology and Alcoholic Drinks, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, GreeceInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 1 Sofokli Venizelou, 141 23 Lycovrisi, GreeceRetsina, Greece’s most renowned traditional wine, has been produced for millennia, with archaeological and historical evidence supporting its legacy. It is legally defined as wine made exclusively in Greece using grape must infused with Aleppo pine resin (<i>Pinus halepensis</i>). This study examines the effects of varying resin concentrations (0.5 g/L and 1 g/L), two commercial yeast strains, and medium-toast oak (Nadalié Cooperage, Ludon-Médoc, France) American and French, on Retsina’s chemical and sensory properties to optimise its production. Wine samples from the Savatiano grape variety were analysed for classical wine parameters, oxidation stability, volatile compounds, organic acids, phenolic profiles, and sensory attributes. Principal Component Analysis (PCA) revealed that yeast strain selection significantly influences chemical composition, with Zymaflore X5 associated with higher organic acid levels. Oak addition altered phenolic profiles, with American oak increasing ellagic acid, while non-oaked wines showed higher syringic and p-coumaric acids. Resin addition elevated alpha-pinene, a key marker of resin aroma, but reduced esters linked to fruity and floral notes. These findings highlight the complex interactions between resin, yeast, and oak, offering insights for enhancing Retsina’s quality while preserving its traditional character.https://www.mdpi.com/2304-8158/13/21/3376Savatianoresinated wineretsinaoak chipsoxidisability testsvolatile compounds |
| spellingShingle | Pantelis I. Natskoulis Dimitrios-Evangelos Miliordos Apostolos N. Koutsouris Petros A. Tarantilis Christos S. Pappas Stamatina Kallithraka Yorgos Kotseridis Maria Metafa Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type Foods Savatiano resinated wine retsina oak chips oxidisability tests volatile compounds |
| title | Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type |
| title_full | Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type |
| title_fullStr | Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type |
| title_full_unstemmed | Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type |
| title_short | Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type |
| title_sort | optimisation of retsina wine quality effects of resin concentration yeast strain and oak chip type |
| topic | Savatiano resinated wine retsina oak chips oxidisability tests volatile compounds |
| url | https://www.mdpi.com/2304-8158/13/21/3376 |
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