In the region of Soufli, both international and indigenous varieties are cultivated, with the most significant local varieties being Keratsouda, Karnachalas, and Boyalamas. Until now, however, there has been a lack of knowledge about the aroma profiles of the wines from these local varieties, as well as the practices for their improvement. This improvement is achieved by acquiring knowledge of each variety’s aromatic composition through the identification and quantification of the volatile compounds that shape it. By applying appropriate cultivation & winemaking practices in the vineyard and the winery, the varietal aroma is enhanced and highlighted, and the wines from the local varieties are upgraded and gain added value.

Through the application of leaf removal on the Keratsouda, Karnachalas, and Boyalamas varieties, better grape ripeness is achieved with desirable characteristics in terms of their taste and aromatic quality, which also allows for their technological exploitation in the production of quality wines. Of course, due to climate change, attention is needed at the stage of application and the intensity of leaf removal, because in cases of over-exposure to the sun, the grapes become dehydrated and the organoleptic characteristics of the wines change.

For the production of quality white wines from the Keratsouda variety and red wines from the Karnachalas and Boyalamas varieties, factors such as fermentation temperature, the addition of nitrogen nutrition, protection from oxygen, and the yeast strain are taken into account. The result of this practice is the prevention of defects in the must or wine, the release of desirable aromas, the creation of a characteristic organoleptic profile, and ultimately the production of a high-quality local Soufli product.

The antioxidant protection of the white Keratsouda wines is achieved by adding sulfur dioxide and glutathione, while for the colour protection of the red Karnachalas and Boyalamas wines, grape and ellagic tannins were added.

Knowledge regarding the volatile compounds responsible for quality and which define the aromatic and taste characteristics in wines is a key point in the effort to control and improve wine quality. Characterizing the aromatic profile of the indigenous varieties Keratsouda, Karnachalas, and Boyalamas and their resulting wines, and seeking correlations between chemical and organoleptic analyses, helps in managing the production process towards the direction of optimal aromatic expression of the varieties.

The indigenous microbial flora of the grape, composed of Saccharomyces and non-Saccharomyces yeasts, lactic acid bacteria, etc., has attracted industrial interest lately, as it can enhance the qualitative characteristics of wines.

Operational Group DELIVERY — KNOWLEDGE – DEVELOPMENT

Project: INNOVATION IN LOCAL WINE VARIETIES

The Members of the Operational Group:

1. Agency for Transnational Training and Development – TRANSCOOP
2. Laboratory of Oenology & Alcoholic Beverages – Agricultural University of Athens
3. Laboratory of Applied Microbiology & Biotechnology – Democritus University of Thrace
4. Winery – Distillery Gr. Bellas L.L.C.
5. Soufli Viticultural Cooperative
6. Federation of Professional Industrial & Commercial Associations of Evros
7. Oenology Research Unit – University of Bordeaux

Funding was provided by Measure 16 “Cooperation” of the Rural Development Programme 2014-2020 – Sub-measure 16.1 – 16.2 “Establishment and Operation of Operational Groups of the European Innovation Partnership for agricultural productivity and sustainability” – Action 2: “Implementation of the operational plan (project) of the EIP Operational Groups for agricultural productivity and sustainability”.