V. A. Vlachos, A macroeconomic estimation of wine production in Greece, Wine Economics and Policy, vol.6, issue.1, pp.3-13, 2017.

T. N. Smekalova, B. W. Bevan, A. V. Chudin, and A. S. Garipov, The Discovery of an Ancient Greek Vineyard, Archaeological Prospection, vol.23, issue.1, pp.15-26, 2015.

, The Greek Alphabet, Varieties of Post-classical and Byzantine Greek, pp.XV-XVI, 2020.

J. Robinson, J. Harding, and J. Vouillamoz, Wine Grapes: A Complete Guide to 1368 Vine Varieties, Including Their Origins and Flavours; Penguin: London, 2012.

A. W. Folly, , p.31, 2020.

K. Lazarakis, The Wines of Greece, 2018.

. W. Moschofilero and . Folly, , p.31, 2020.

. Roditis, . Wines, and . Greece, Childhood Obesity in Greece: How Social and Historical Factors Differentially Affect Rates of Overweight and Obesity in Four Populations, p.31, 2010.

E. H. Soufleros, K. Stavridou, and V. Dagkli, The effect of cluster thinning on phenolic maturity of <em>Vitis vinifera</em> cv. Xinomavro grapes, OENO One, vol.45, issue.3, p.171, 2011.

E. Koussissi, A. Paterson, and E. Cristovam, Sensory Discrimination of Dry Red Wines from Greece, Journal of Wine Research, vol.13, issue.2, pp.165-179, 2002.

E. Koussissi, A. Paterson, and J. R. Piggott, Sensory flavour discrimination of Greek dry red wines, Journal of the Science of Food and Agriculture, vol.83, issue.8, pp.797-808, 2003.

E. Koussissi, A. Paterson, and Y. Paraskevopoulos, Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea, European Food Research and Technology, vol.226, issue.4, pp.745-753, 2007.

E. Koussissi, V. G. Dourtoglou, G. Ageloussis, Y. Paraskevopoulos, T. G. Dourtoglou et al., Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis, Food Chemistry, vol.114, issue.4, pp.1503-1509, 2009.

M. Kyraleou, S. Kallithraka, K. Chira, E. Tzanakouli, I. Ligas et al., Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters, Journal of Food Science, vol.80, issue.12, pp.C2701-C2710, 2015.

S. Kallithraka, Y. Kotseridis, M. Kyraleou, N. Proxenia, A. Tsakiris et al., Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing, Journal of the Science of Food and Agriculture, vol.95, issue.8, pp.1638-1647, 2014.

S. Kallithraka, I. S. Arvanitoyannis, P. Kefalas, A. El-zajouli, E. Soufleros et al., Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin, Food Chemistry, vol.73, issue.4, pp.501-514, 2001.

M. Basalekou, M. Kyraleou, C. Pappas, P. Tarantilis, Y. Kotseridis et al., Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology, Food Chemistry, vol.299, p.125135, 2019.

A. Nisiotou, A. Mallouchos, C. Tassou, and G. Banilas, Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine, Frontiers in Microbiology, vol.10, p.1712, 2019.

D. Kechagia, Y. Paraskevopoulos, E. Symeou, M. Galiotou-panayotou, and Y. Kotseridis, Influence of Prefermentative Treatments to the Major Volatile Compounds of Assyrtiko Wines, Journal of Agricultural and Food Chemistry, vol.56, issue.12, pp.4555-4563, 2008.

H. Heymann and S. E. Ebeler, Instrumental analyses for alcoholic beverages, Sensory and Instrumental Evaluation of Alcoholic Beverages, pp.106-132, 2017.

D. G. Laing and A. Glemarec, Selective attention and the perceptual analysis of odor mixtures, Physiology & Behavior, vol.52, issue.6, pp.1047-1053, 1992.

D. G. Laing, Characteristics of the Human Sense of Smell when Processing Odor Mixtures, The Human Sense of Smell, pp.241-259, 1991.

D. G. Laing, R. L. Doty, and W. Breipohl, , pp.241-259, 1991.

H. T. Lawless, Descriptive analysis of complex odors: reality, model or illusion?, Food Quality and Preference, vol.10, issue.4-5, pp.325-332, 1999.

E. Campo, J. Ballester, J. Langlois, C. Dacremont, and D. Valentin, Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines, Food Quality and Preference, vol.21, issue.1, pp.44-55, 2010.
URL : https://hal.archives-ouvertes.fr/hal-00758509

E. Campo, B. V. Do, V. Ferreira, and D. Valentin, Aroma properties of young Spanish monovarietal white wines: a study using sorting task, list of terms and frequency of citation, Australian Journal of Grape and Wine Research, vol.14, issue.2, pp.104-115, 2008.

J. Brand, D. Valentin, M. Kidd, M. A. Vivier, T. Næs et al., Comparison of pivot profile© to frequency of attribute citation: Analysis of complex products with trained assessors, Food Quality and Preference, vol.84, p.103921, 2020.
URL : https://hal.archives-ouvertes.fr/hal-02879777

A. C. Noble, R. A. Arnold, J. Buechsenstein, E. J. Leach, J. O. Schmidt et al., Modification of a standardized system of wine aroma erminology, Am. J. Enol. Vitic, vol.38, pp.143-146, 1987.

. Iso and . Norm, Sensory analysis apparatus

L. Komsta and . Outliers, Tests for Outliers. R Package Version 0.14, 2011.

D. B. Rorabacher, Statistical treatment for rejection of deviant values: critical values of Dixon's "Q" parameter and related subrange ratios at the 95% confidence level, Analytical Chemistry, vol.63, issue.2, pp.139-146, 1991.

W. J. Dixon, Analysis of Extreme Values, The Annals of Mathematical Statistics, vol.21, issue.4, pp.488-506, 1950.

F. E. Grubbs, Sample Criteria for Testing Outlying Observations, The Annals of Mathematical Statistics, vol.21, issue.1, pp.27-58, 1950.

W. J. Conover, Practical Nonparametric Statistics, vol.0471160687, 1999.

J. Sammon, A Nonlinear Mapping for Data Structure Analysis, IEEE Transactions on Computers, vol.C-18, issue.5, pp.401-409, 1969.

B. S. Everitt, Looking at Multivariate Data, Springer Texts in Statistics, pp.16-40, 2005.

M. Charrad, N. Ghazzali, V. Boiteau, and A. Niknafs, NbClust: AnRPackage for Determining the Relevant Number of Clusters in a Data Set, Journal of Statistical Software, vol.61, issue.6, pp.1-36, 2014.

. R-core-team, R: A Language and Environment for Statistical Computing; R Foundation for Statistical Computing, 2019.

P. Varela and G. Ares, Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization, Food Research International, vol.48, issue.2, pp.893-908, 2012.

M. Meyners, J. C. Castura, and B. T. Carr, Existing and new approaches for the analysis of CATA data, Food Quality and Preference, vol.30, issue.2, pp.309-319, 2013.

J. Ballester, C. Dacremont, Y. L. Fur, and P. Etiévant, The role of olfaction in the elaboration and use of the Chardonnay wine concept, Food Quality and Preference, vol.16, issue.4, pp.351-359, 2005.
URL : https://hal.archives-ouvertes.fr/hal-02681815

E. Rosch and C. B. Mervis, Family resemblances: Studies in the internal structure of categories, Cognitive Psychology, vol.7, issue.4, pp.573-605, 1975.

C. B. Mervis and E. Rosch, Categorization of Natural Objects, Annual Review of Psychology, vol.32, issue.1, pp.89-115, 1981.

V. Dourtoglou, A. Antonopoulos, T. Dourtoglou, and S. Lalas, Discrimination of varietal wines according to their volatiles, Food Chemistry, vol.159, pp.181-187, 2014.

C. Y. Zhao, J. Xue, X. D. Cai, J. Guo, B. Li et al., Assessment of the key aroma compounds in rose-based products, Journal of Food and Drug Analysis, vol.24, issue.3, pp.471-476, 2016.

C. Tourtoglou, N. Nenadis, and A. Paraskevopoulou, Phenolic composition and radical scavenging activity of commercial Greek white wines from Vitis vinifera L. cv. Malagousia, Journal of Food Composition and Analysis, vol.33, issue.2, pp.166-174, 2014.

E. Soufleros, Nanotechnology in Oenology, Journal of Food Processing & Beverages, vol.6, issue.1, pp.01-04, 2018.

E. Soufleros, .. Ed, and . Soufleros, , pp.194-195, 2015.

. Roditis and G. Greece, HUG 31, ff. 017r-v, inc. CF ad CE = CF ad CV, vol.4, p.13

A. , N. Nanou, E. Lazo, O. Guerrero, L. Grigorakis et al., Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?, Food Qual. Prefer, vol.64, pp.11-20, 2018.

M. Meyners, J. C. Castura, and T. Worch, Statistical evaluation of panel repeatability in Check-All-That-Apply questions, Food Quality and Preference, vol.49, pp.197-204, 2016.

S. R. Jaeger, S. L. Chheang, J. Yin, C. M. Bava, A. Gimenez et al., Check-all-that-apply (CATA) responses elicited by consumers: Within-assessor reproducibility and stability of sensory product characterizations, Food Quality and Preference, vol.30, issue.1, pp.56-67, 2013.