Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type
Pantelis I. Natskoulis,
Dimitrios-Evangelos Miliordos,
Apostolos N. Koutsouris,
Petros A. Tarantilis,
Christos S. Pappas,
Stamatina Kallithraka,
Yorgos Kotseridis,
Maria Metafa
Affiliations
Pantelis I. Natskoulis
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 1 Sofokli Venizelou, 141 23 Lycovrisi, Greece
Dimitrios-Evangelos Miliordos
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 1 Sofokli Venizelou, 141 23 Lycovrisi, Greece
Apostolos N. Koutsouris
Laboratory of Oenology and Alcoholic Drinks, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
Petros A. Tarantilis
Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
Christos S. Pappas
Laboratory of Chemistry, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
Stamatina Kallithraka
Laboratory of Oenology and Alcoholic Drinks, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
Yorgos Kotseridis
Laboratory of Oenology and Alcoholic Drinks, Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
Maria Metafa
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 1 Sofokli Venizelou, 141 23 Lycovrisi, Greece
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 (Pinus halepensis). 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.
