Analysis of parameters influencing the overall quality of Pinus halepensis resin used in the vinification process of retsina

Retsina is a Greek white or rosé wine produced by the traditional method of adding pine resin (Pinus halepensis) to the must. It is protected by the Greek and European legislation under the category "Traditional Appellation", which is exclusively used for wines produced according to traditional methods of a specific area or country [1]. This study focuses on the resin, and in particular how the altitude of the pine forest (microclimate), the collection practice and the contact time with the must affect the quality of the aromatic compounds of the resin and resinated wine, as well. Several analytical techniques, such as HS- SPME GC-MS, HPLC-MS, ¹H NMR and ¹³C NMR were employed to identify aromatic, phenolic and terpenoid compounds extracted from the resin into the wine under 8 different vinification protocols. The results of the chemical analysis are correlated with the results of a sensory analysis, performed in parallel. Chemical and sensory analysis results confirm that all the examined parameters of the resin significantly influence the aromatic profile of the final product.

Funding This research has been co-financed by the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH– CREATE–INNOVATE (project code: T2EDK-03382).

Publikationsverlauf

Artikel online veröffentlicht:
16. November 2023

• References

• 1 Council Regulation (EC) No 479/2008, P.D. 514/1979 on production, control and protection of resinous wines.