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Alcoholic drinks from Greece
Retsina is a dry white or rosé Greek wine. Aleppo pine resin goes into the grape must before or early in fermentation and comes out once the wine is made, leaving a pine aroma. EU law allows the resin only for retsina made in Greece.
| Savatiano grape must | For the PGI, mainly Savatiano, or Savatiano and Roditis at 10 to 1, making up at least 85 % of the grapes[natskoulis2024] |
| Aleppo pine resin1000 g per hectolitre or less | Legal maximum; the study used 0.5 g/L and 1 g/L in a gauze bag[eu2019-934][natskoulis2024] |
| Wine yeast (Saccharomyces cerevisiae) | Commercial dry yeast in the study[natskoulis2024] |
| Sulphur dioxide10 mg/L at crushing, then 30 mg/L | As used in the study[natskoulis2024] |
| Starter | defined-culture (wine yeast) |
Total time across the recorded steps: 15 days
What changes: The press squeezes juice out of the crushed Savatiano grapes
Output: white grape must.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Retsina is a dry white or rosé Greek wine. Aleppo pine resin goes into the grape must before or early in fermentation and comes out once the wine is made, leaving a pine aroma. EU law allows the resin only for retsina made in Greece. Made in 5 steps over 15 days. The longest step, ferment with the resin in, takes 13 days (Natskoulis P.I 2024) and runs at 18–20 °C (Natskoulis P.I 2024). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 13 daysReported[natskoulis2024] | Ferment with the resin in |
|---|---|---|
| Temperature | 18–20 °CReported[natskoulis2024] | Ferment with the resin in |
| Acidity | pH 3.4–3.4Measured[natskoulis2024] | Take out the resin and rack |
The method is a normal dry white wine, plus one step. Aleppo pine resin is added to the must and taken out after fermentation. EU law allows the resin only for retsina made in Greece, and caps it at 1000 g per hectolitre. In the study, resin raised alpha-pinene, a marker of resin aroma, and lowered the esters linked to fruity and floral notes.
The resin dose is fixed by EU law.
Every number is labelled with how it is known. How this atlas is made
Natskoulis et al. (2024) cite McGovern and colleagues for terebinth resin residues in a Neolithic wine jar from north-west Iran (about 5400–5000 BC), and for pine resin used to preserve wine in jars from shipwrecks in the Aegean Sea and off western Anatolia and Corfu (5th to 3rd centuries BC). Wikipedia says retsina has been made for at least 2,000 years, and that the Roman writer Columella (1st century) gave the earliest recorded mention of resin used with wine in amphorae.
