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Volume 11
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10.3390/beverages11050147
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Article

Investigation of the Combined Impact of Location and Processing on the Quality Characteristics of Commercial Malagousia Wines from Northern Greece

by
Adriana Skendi
1,*,
Elisavet Bouloumpasi
1,*,
Ioanna Kontopou
1,
Stefanos Stefanou
2,
Vasileios Greveniotis
3 and
Aikaterini Karampatea
1
1
Department of Viticulture and Oenology, Democritus University of Thrace, 1st Km Dramas—Mikrohoriou, GR-66100 Drama, Greece
2
Department of Agriculture, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
3
Hellenic Agricultural Organization Demeter, Institute of Industrial and Forage Crops, GR-41335 Larissa, Greece
*
Authors to whom correspondence should be addressed.
Beverages 2025, 11(5), 147; https://doi.org/10.3390/beverages11050147
Submission received: 14 August 2025 / Revised: 23 September 2025 / Accepted: 28 September 2025 / Published: 14 October 2025
(This article belongs to the Section Wine, Spirits and Oenological Products)
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Abstract

Malagousia represents one of the most promising white native Greek grapevine varieties, producing wines of excellent quality. This study aimed to explore the quality characteristics of Malagousia wines from Northern Greece (Macedonia and Thessaly regions) and evaluate the impact of location and processing. We hypothesized that processing can exceed the terroir effect on most compositional traits. To verify this hypothesis, 28 commercial single-varietal Malagousia wines were chosen, varying in location, processing, and vintage. Wines were examined for alcohol content, pH, color, phenolic content, antioxidant activity, elemental composition, and sensory attributes. There was a significant variation in the parameters measured among the wine samples depending on the processing applied, such as skin contact, lees aging, and barrel maturation. While aging on lees affected antioxidant activity and aroma complexity, wines aged in oak or acacia barrels displayed higher phenolic content. Common sensory descriptors included citrus (such as lemon and lime), chamomile, and peach, with some wines exhibiting unique notes like caramel or peppermint. Cluster and Principal Component analyses showed distinct clusters based on winemaking methods and, to a lesser degree, place of origin. The results highlight Malagousia’s varietal potential and the significance of carefully managed processing in expressing stylistic and terroir-driven complexity.
Keywords: white wine; antioxidant activity; elemental composition; ICP-OES; total phenolic content; sensory analysis white wine; antioxidant activity; elemental composition; ICP-OES; total phenolic content; sensory analysis
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MDPI and ACS Style

Skendi, A.; Bouloumpasi, E.; Kontopou, I.; Stefanou, S.; Greveniotis, V.; Karampatea, A. Investigation of the Combined Impact of Location and Processing on the Quality Characteristics of Commercial Malagousia Wines from Northern Greece. Beverages 2025, 11, 147. https://doi.org/10.3390/beverages11050147

AMA Style

Skendi A, Bouloumpasi E, Kontopou I, Stefanou S, Greveniotis V, Karampatea A. Investigation of the Combined Impact of Location and Processing on the Quality Characteristics of Commercial Malagousia Wines from Northern Greece. Beverages. 2025; 11(5):147. https://doi.org/10.3390/beverages11050147

Chicago/Turabian Style

Skendi, Adriana, Elisavet Bouloumpasi, Ioanna Kontopou, Stefanos Stefanou, Vasileios Greveniotis, and Aikaterini Karampatea. 2025. "Investigation of the Combined Impact of Location and Processing on the Quality Characteristics of Commercial Malagousia Wines from Northern Greece" Beverages 11, no. 5: 147. https://doi.org/10.3390/beverages11050147

APA Style

Skendi, A., Bouloumpasi, E., Kontopou, I., Stefanou, S., Greveniotis, V., & Karampatea, A. (2025). Investigation of the Combined Impact of Location and Processing on the Quality Characteristics of Commercial Malagousia Wines from Northern Greece. Beverages, 11(5), 147. https://doi.org/10.3390/beverages11050147

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