{"id":2145,"date":"2025-08-27T06:39:21","date_gmt":"2025-08-27T06:39:21","guid":{"rendered":"https:\/\/wineinnovators.eu\/?p=2145"},"modified":"2025-08-27T07:14:19","modified_gmt":"2025-08-27T07:14:19","slug":"pikilies-tis-thrakis","status":"publish","type":"post","link":"https:\/\/wineinnovators.eu\/en\/pikilies-tis-thrakis\/","title":{"rendered":"Varieties of Thrace produce wonderful wine"},"content":{"rendered":"

It is time to harness the untapped wealth that exists in our border region.<\/strong><\/strong>
The importance of local and indigenous varieties of our country, as well as their contribution to primary production, were presented at the 4th scientific meeting on local and indigenous varieties "Local varieties-local cultures-local economies: In times of crisis".<\/p>\n\n\n\n

Mr. Dimitris Ch. Kyritsis, agronomist-oenologist-viticulture expert, spoke about the potential for producing quality wines in Thrace and said the following:<\/p>\n\n\n\n

The research aims to study five local varieties, originating from different regions of Thrace, in order to assess the ability or not of these varieties to produce high quality wines. These are the varieties Zoumiatiko (white), Pamidi (red), Mavroudi (two variants, probably two clones), Karnachalas and Bougialamas (reds). Each variety was vinified using two different methods, classical and cold pre-fermentation extraction. In the Pamidi variety, the white vinification process was applied. Measurements and analyses of various parameters were carried out on both the must and the final wines.<\/p>\n\n\n\n

The results of this study concluded that, mainly, the red varieties are capable of producing high quality wines. In particular, Bougialamas and Mavroudi seem to have exceptional potential, as, in addition to some particular organoleptic characteristics, they displayed a very high Total Phenolic Index, as well as very high anthocyanin concentrations, which are higher than those of many Greek red varieties. More specifically, Mavroudi (Iasmos region of Rhodope) displayed anthocyanin concentrations comparable to the wines of the Limnionas, Avgoustiati, Agiorgitiko, Mandilaria and Syrah varieties. Mavroudi (Pentalofos of Evros) and Bougialamas displayed a higher anthocyanin concentration, even than the foreign variety Cabernet Sauvignon. We therefore concluded that these two varieties could also be used as improvers in the winemaking of other red varieties, which do not exhibit a high content of total anthocyanins.<\/p>\n\n\n\n

On the contrary, both Zoumiatiko and Karnachalas seem to lack the potential to produce high quality wines. They could, however, produce lower quality wines, white or red respectively. Regarding the Pamidi variety, it was not possible to draw any firm conclusions, which is due to the poor health of the grapes during the harvest due to the adverse weather conditions prevailing in the area at that time.<\/p>\n\n\n\n

In addition, each variety was investigated separately, in order to determine the appropriate cultivation and oenological techniques. From this process it emerged that a study on the ability of the "grey" Pamidi variety to produce high-quality single-varietal ros\u00e9 wines, as well as a study on the identification of the Mavroudi variety, would be extremely interesting.<\/p>\n\n\n\n

Victoria Apostolopoulou<\/p>\n\n\n\n

Source: https:\/\/elthraki.gr\/2017\/04<\/a><\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

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