Characterizing Prokupac red wines: Consensus vocabulary development and descriptive sensory profiling

Bonello, Federica and Jakšić, Darko and Ragkousi, Vasiliki and Petrozziello, Maurizio and Urbancl, Stefana and Savić, Saša and Bradić, Ivan (2026) Characterizing Prokupac red wines: Consensus vocabulary development and descriptive sensory profiling. In: Book of Abstracts, 15th International Symposium on Agricultural Sciences "AgroReS 2026", 25-28 May 2026. University of Banja Luka, Faculty of Agriculture, Trebinje, Bosnia and Herzegovina, p. 87. ISBN 978-99976-84-08-0

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Abstract

Prokupac is an autochthonous Serbian red wine variety traditionally cultivated in Serbia and increasingly valued for quality-oriented winemaking. Building on recent work highlighting Prokupac’s stable performance and oenological potential, this study aimed to define a sensory profile for Prokupac wines and to identify the main sensory attributes that differentiate wines obtained through diverse vinification trials. Ten Prokupac wines produced in distinct winemaking trials were evaluated by a panel of twelve trained assessors (CREA-VE, Asti, Italy). Descriptor generation was conducted in a guided session using the Noble aroma wheel adapted to product-specific traits, followed by consensus to establish a shared vocabulary. Descriptors mentioned by at least 50% of assessors were retained as core terms, while those mentioned by at least 25% were retained as secondary terms. Descriptive sensory profiling was then performed for all wines, with assessors rating attribute intensity using structured numerical scales. Mean intensity values were used to generate radar plots as sensory “fingerprints” for each sample. Across wines, a consistent Prokupac profile emerged, characterized by deep rubyred colour with violet highlights, predominant red fruit notes (raspberry, pomegranate, plum), violet floral nuances, and pronounced acidity, with generally low bitterness and persistence. Despite this shared signature, clear differences were observed among trials: some wines expressed greater fruit and floral intensity, others exhibited higher structure, persistence and tactile sensations, while several were distinguished by fresher, herbaceous notes and lighter body. These findings confirm a recognizable sensory identity for Prokupac while demonstrating that vinification choices substantially modulate its expression. The results provide a basis for tailoring winemaking strategies to enhance varietal typicity and diversify stylistic outcomes for Prokupac wines.

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