Evaluation of berries characteristics of 11 different clones candidates belonging to the indigenous Greek red grape variety [of] Xinomavro (Vitis Vinifera L.)

Abstract

The present study aims to investigate and experimentally compare eleven specific clones of Xinomavro Greek indigenous red grape variety (Vitis vinifera L.) growing at Amyndeon Protected Denomination of Origin (PDO). The specific clones were selected from a total of 60 candidates and were investigated with the aim of determining main phenotypic differences as well as main differences concerning some of the elementary physicochemical characteristics of their must. Measurements and experimental process were carried out during the period 2021/22 in the vineyard and winery of Alpha Estate, in Amyndeon appellation, in Western Macedonia, Greece. In the selected specific vineyard, named "Peirama" situated at an altitude of 637m, which covers an area of 0.6 ha, the Xinomavro clones were planted in 2016. Clones of Xinomavro under names Ε1, 31, 35, 28, 37, 36, 22, 19, Ε30, Ε10 and last one named Standard (STD) were studied within two months, by sampling three measurements every 10 days and two measurements every five days, shortly before harvest, with a recorded temperature to draw conclusions about their yield in terms of sugars, pH, weight of 100 grapes and also the length and width of a sample of 20 of them. Out of the total of 11 candidates, the clones E30, 22, 37, 28 proved to produce high potential Xinomavro grapes so, respectively, resulting wines can have a perspective for long aging. All of the above-mentioned clones had a berry width and length of less than 1.25 mm, a weight of 100 berries less than 210 g, a Beo level above 12.0 and a pH level above 3.00. Additional studies on specific winemaking procedures and barrel aging time evaluation could differentiate the type of wine that suits best for each clone. Further studies may consider the possible production of other styles of wine such as sparkling wine, for those clones presenting pH measurements below 3.00, such as clones 19, 35, 31 and Ε1. Rosé and natural sweet (dessert) wine could be another suggested field of further vinification study could be must-producing clones with a pH value close to 3.00 such as E10, 36, 35 and 28. More safe conclusions could be applied to larger (productive) scale for at least three consecutive crops.