# Exploring Red Wines from the Drama Region: A Chemical, Sensory, and Terroir Insight
## 3 Results and Discussion
### Physicochemical Parameters of Grapes and Wines
Smaller berries with thicker skins and higher levels of constituents are the result of cold temperatures and a high range of diurnal temperaturesthat characterize higher altitudes [26]. In addition, smaller berries might be produced when there is less water retention, as in sandy or well-drained soils [27]. Must pH values seem to be affected by location only in the case of Merlot, whereas those of YAN are affected in the cases of Merlot and Agiorgitiko. [PERSON] et al. [28] reported that berry weight gradually decreased with the increasing altitude, but in our case, this is not valid for all three studied cultivars. No significant correlation was found between the altitude and berry weight (\(-0.107\), \(p=0.508\)). The literature reports that berry weight is affected by air temperature and light that, in turn, are altitude-dependent [29], but it was suggested that temperature has a greater direct effect than light [28]. The accumulation of sugar in the berry is of great importance to wine quality. The concentration of sugars in Merlot is significantly higher than that of Cabernet Sauvignon  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline  & & \begin{tabular}{c} **Days to** \\ **Harvest** \\ \end{tabular}  & \begin{tabular}{c} **Weight of 100** \\ **Grapes (g)** \\ \end{tabular}  & \begin{tabular}{c} **Must Sugar** \\ **Content (Be)** \\ \end{tabular}  & \begin{tabular}{c} **Must Aciid** \\ **Acid** \\ \end{tabular}  & \ \begin{tabular}{c} **Must pH** \\ **Acid** \\ \end{tabular}  & \begin{tabular}{c} **YAN (mg/L)** \\ \end{tabular}  \\ \hline \hline
**Variety** & **Location** Mean \(\pm\) SD & Mean \(\pm\) SD & Mean \(\pm\) SD & Mean \(\pm\) SD & Mean \(\pm\) SD & Mean \(\pm\) SD & Mean \(\pm\) SD & Mean \(\pm\) SD \\ \hline \multirow{4}{*}{Merlot} & Ne & 266.00 \(\pm\) 3.46 & b  & 161.05 \(\pm\) 3.16 & a  & 14.25 \(\pm\) 0.24 & d  & 7.15 \(\pm\) 1.56 & c  & 3.42 \(\pm\) 0.12 & a  & 217.50 \(\pm\) 14.55 & b  \\ \cline{2-10}  & Kv & 266.50 \(\pm\) 4.04 & a  & 164.91 \(\pm\) 0.60 & b  & 13.65 \(\pm\) 0.24 & c  & 4.23 \(\pm\) 1.12 & a  & 3.57 \(\pm\) 0.05 & ab  & 192.50 \(\pm\) 14.73 & ab  \\ \cline{2-10}  & Ad & 250.00 \(\pm\) 15.01 & a  & 167.50 \(\pm\) 0.62 & d  & 13.20 \(\pm\) 0.18 & b  & 5.55 \(\pm\) 0.06 & b  & 3.61 \(\pm\) 0.01 & b  & 178.00 \(\pm\) 23.38 & a  \\ \cline{2-10}  & Ag & 242.50 \(\pm\) 0.58 & a  & 166.18 \(\pm\) 0.68 & c  & 12.75 \(\pm\) 0.24 & a  & 5.70 \(\pm\) 0.12 & b  & 3.57 \(\pm\) 0.03 & ab  & 172.00 \(\pm\) 9.59 & a  \\ \hline \multirow{4}{*}{Agiorgitiko} & Kv & 264.00 \(\pm\) 0.00 & b  & 210.03 \(\pm\) 5.82 & a  & 119.95 \(\pm\) 0.13 & a  & 4.22 \(\pm\) 0.10 & a  & 3.60 \(\pm\) 0.01 & a  & 208.75 \(\pm\) 9.07 & b  \\ \cline{2-10}  & Mi & 262.50 \(\pm\) 8.66 & b  & 201.13 \(\pm\) 10.55 & a  & 11.60 \(\pm\) 0.87 & a  & 6.78 \(\pm\) 0.84 & b  & 3.53 \(\pm\) 0.06 & a  & 142.50 \(\pm\) 37.57 & a  \\ \cline{2-10}  & Po & 253.50 \(\pm\) 2.89 & a  & 200.53 \(\pm\) 2.95 & a  & 13.05 \(\pm\) 0.70 & b  & 6.00 \(\pm\) 0.58 & b  & 3.61 \(\pm\) 0.08 & a  & 185.00 \(\pm\) 28.34 & ab  \\ \hline \multirow{4}{*}{Cabernet Sauvignon} & Kv & 274.50 \(\pm\) 13.28 & b  & 135.04 \(\pm\) 2.97 & b  & 12.88 \(\pm\) 1.59 & b  & 5.15 \(\pm\) 0.41 & a  & 3.71 \(\pm\) 0.16 & a  & 210.25 \(\pm\) 29.27 & a  \\ \cline{1-1} \cline{2-10}  & Ag & 246.50 \(\pm\) 5.20 & a  & 81.50 \(\pm\) 10.99 & a  & 12.59 \(\pm\) 0.14 & b  & 5.37 \(\pm\) 0.16 & a  & 3.66 \(\pm\) 0.02 & a  & 167.50 \(\pm\) 37.60 & a  \\ \cline{1-1} \cline{2-10}  & Mi & 259.50 \(\pm\) 5.20 & a  & 137.30 \(\pm\) 8.96 & b  & 10.86 \(\pm\) 0.21 & a  & 7.28 \(\pm\) 0.27 & b  & 3.66 \(\pm\) 0.18 & a [FOOTNOTE:a]Footnote a: footnotand Agiorgitiko, which do not differ significantly. Among the three cultivars, Agiorgitiko showed a significantly higher sugar content during 2023 compared to 2022, while the two other cultivars showed similar levels. Must sugar content was significantly positively correlated with altitude (0.567, \(p\) = 0.000) (Table 4).