A5035548489- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Polysaccharides and Plant Cell Walls
- Tea Polyphenols and Effects
- Fungal and yeast genetics research
- Probiotics and Fermented Foods
- Biochemical and biochemical processes
- Wine Industry and Tourism
- Yeasts and Rust Fungi Studies
- Microbial Inactivation Methods
- Biochemical Analysis and Sensing Techniques
- Microbial Metabolic Engineering and Bioproduction
- Fatty Acid Research and Health
- Protein Hydrolysis and Bioactive Peptides
- Botanical Research and Applications
- Enzyme Production and Characterization
- Polyamine Metabolism and Applications
- Fungal Biology and Applications
- Gut microbiota and health
- Cholesterol and Lipid Metabolism
- Identification and Quantification in Food
- Advanced Cellulose Research Studies
- Plant biochemistry and biosynthesis
University of West Attica
2020-2025
Agricultural University of Athens
2003-2022
Unité de Recherche Œnologie
2012-2019
Aristotle University of Thessaloniki
2010-2019
Oenology Research Unit
2013-2019
Université de Bordeaux
2011-2019
Institut Polytechnique de Bordeaux
2011-2019
University of Milan
2019
Oenococcus oeni is the bacterial species which drives malolactic fermentation in wine. The analysis of 50 genomic sequences O. (14 already available and 36 newly sequenced ones) provided an inventory genes potentially involved exopolysaccharide (EPS) biosynthesis. loci identified are: two gene clusters named eps1 eps2, three isolated glycoside-hydrolase dsrO, dsrV levO, glycosyltransferase gtf, it3, it4. were present or absent depending on strain eps composition diverged from one to another....
Six wild-type non-Saccharomyces strains, belonging to the species Zygosaccharomyces bailii, Priceomyces carsonii, Trigonopsis californica, and Pichia manshurica, were evaluated for white wine production using Assyrtiko grapes from Santorini in Greece. Fermentation kinetics, terms of glucose fructose consumption sensory analysis, was first employed test enological potential yeast strains. Based on their performance, two strains Z. bailii (Zb-A19Y5 Zb-K29Y2) one strain T. californica (Tc-A9Y1)...
Assyrtiko is a rare ancient grape variety of Greece, which known to produce Protected Designation Origin (PDO) Santorini white wines. Besides the famous character volcanic terroir, also marked by low pH value and sharp acidity. The aim present study was apply new inoculation procedure that modulates fermentation process maintaining unique sensorial characteristics wines based on For this purpose, Lachancea thermotolerans species, for formation lactic acid, tested in sequential with three...
Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial strain was also studied comparison reasons. concentrations extract diammonium phosphate (DAP) added to the must (150 250 mg/L) in order evaluate effect nitrogen content on final quality. Analytical methods (HPLC, GC-MS) sensory analysis employed assess quality wines. Fermentation kinetics monitored throughout experiment. By second day...
There are two main fermentations associated with the vinification process. Alcoholic fermentation (AF), which is conducted by yeasts and malolactic (MLF), takes place as a result of metabolic activity lactic acid bacteria (LAB) genera Oenococcus, former-Lactobacillus, Pediococcus Leuconostoc. MLF defined biotransformation L-malic to L-lactic carbon dioxide in addition deacidification, contributes significantly microbial stability often improvement sensory profile wines. Therefore, abiotic...
Fermented beverages have been a constant companion of humans throughout their history. A wide range products developed with time, depending on the availability raw materials and ambient conditions. Their differentiation was based specific characteristics each product, resulting from cultivation different varieties variability environmental conditions agricultural practices, collectively described by term ‘terroir’ that in winemaking. The health benefits associated consumption, which include...
The concentration of nitrogen in must is critical to yeast fermentation efficiency and wine aroma profile. present work determined the effect amount assimilable (YAN) on kinetics, production, gene expression patterns Saccharomyces cerevisiae. Fermentations were performed under two different YAN concentrations must. Acetate esters, linalool, nerol appeared be clearly affected by levels. Real-time-PCR results revealed that genes involved ethyl acetate esters production recorded, general,...
Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though importance of MLF terms wine microbial stability and sensory improvement well established, it remains a winemaking step not so easy to control. O. displays many adaptation tools resist harsh conditions which explain its natural dominance at this stage winemaking. Previous findings showed capsular polysaccharides endogenous produced dextran increased survival rate conservation...
Brettanomyces bruxellensis is the main wine spoiler yeast all over world, yet structure of populations associated with winemaking remains elusive. In this work, we considered 1411 isolates from 21 countries that were genotyped using twelve microsatellite markers. We confirmed B. environments show high genetic diversity, 58 and 42% putative triploid diploid individuals respectively distributed in 5 groups. The distribution groups varied greatly depending on country and/or wine-producing...
The phenolic profile of the grape berries is a key quality factor for red grapevine varieties and several techniques have been applied to improve it. An innovative technique application resistance elicitors phytohormones. In present study, leaves Greek indigenous variety (Mouhtaro) sprayed with two elicitors, benzothiadiazole chitosan plant hormone abscisic acid, during veraison. Physicochemical characteristics microbial communities rhizosphere, phyllosphere carposphere were analyzed at...
The aim of the present study was to induce malolactic fermentation (MLF) after alcoholic (AF) must Moschofilero cultivar, only ‘gris’ native grape variety that is cultivated in Greece. For this purpose, Oenococcus oeni strains Viniflora® CH16, Oenos and CiNe were inoculated completion AF driven by Saccharomyces cerevisiae strain UCLM S325. Growth aforementioned starter cultures assessed during classical microbiological techniques, verification their dominance performed (GTG)5 fingerprinting....
Yeasts are able to act as biosorbents, their cell wall includes several components capable of binding organic xenobiotic compounds that can potentially be removed during various fermentation processes. In the present investigation, two novel Saccharomyces cerevisiae strains (LMBF-Y 16 and LMBF-Y-18), previously isolated from grapes, were studied regarding physiological behavior (dry weight—DCW production, substrate uptake, ethanol glycerol biosynthesis) fermentations grape must, in some...
The selection of native yeast for alcoholic fermentation in wine focuses on ensuring the success process and promoting quality final product. purpose this study was firstly to create a large collection new isolates categorize them based their oenological potential. Additionally, geographical distribution most dominant species, Saccharomyces cerevisiae , further explored. Towards direction, fourteen spontaneously fermented wines from different regions Greece were collected typing. subjected...
Enhancing the sensory profile of wine using different microorganisms has always been a challenge in winemaking. The aim our work was to evaluate impact fermentation schemes by mixed and pure cultures three Saccharomyces species at classic cold inoculation temperatures on chemical composition profile. All produced wines were analysed for main oenological parameters (total acidity, volatile residual sugars, alcohol, malic acid), as well aromatic compounds, such higher alcohols, acetate esters,...