Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition

Abstract

Four Greek monovarietal red wines, Agiorgitiko of Nemea, Xinomavro of Naousa, Mavrotragano of Santorini and Fociano of Ikaria, were characterized and classified in terms of volatile and phenolic composition. Total phenolic content (TPC) and color parameters were also studied. Forty-four volatile compounds were identified and semi-quantified by head space-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME–GC/MS) and five phenolic compounds were analyzed using high-performance liquid chromatography (HPLC–DAD). Concerning the total volatile fraction, Xinomavro showed the highest amount as it was particularly rich in alcohols, esters and hydrocarbons, while in the other three wine varieties ranged at lower concentrations. Furthermore, Xinomavro and Mavrotragano recorded the highest phenolic content, whereas Fociano recorded the lowest concentrations in both TPC and individual phenolic components. As far as classification results are concerned, the application of statistical analysis (multivariate analysis of variance/linear discriminant analysis—MANOVA/LDA), on volatile compounds resulted in a rather high classification rate (87.5%). Finally, the respective rates for color and TPC phenolics were also quite satisfactory (75% and 62.5%, respectively).