A5041578325- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Wine Industry and Tourism
- Analytical chemistry methods development
- Biochemical Analysis and Sensing Techniques
- Plant biochemistry and biosynthesis
- Advanced Chemical Sensor Technologies
- Tea Polyphenols and Effects
- Cultural Heritage Materials Analysis
- Forensic Toxicology and Drug Analysis
- Meat and Animal Product Quality
- Electrochemical sensors and biosensors
- Analytical Chemistry and Chromatography
- Electrochemical Analysis and Applications
- Heavy metals in environment
- Identification and Quantification in Food
- Bone Tissue Engineering Materials
- Banana Cultivation and Research
- Postharvest Quality and Shelf Life Management
- Endodontics and Root Canal Treatments
- Cardiac Ischemia and Reperfusion
- Antioxidant Activity and Oxidative Stress
- Biochemical and biochemical processes
- Plant Physiology and Cultivation Studies
Democritus University of Thrace
2024-2025
International Hellenic University
2022-2024
Agricultural University of Athens
2019-2023
Charles Sturt University
2016-2021
Wine Australia
2016-2021
National and Kapodistrian University of Athens
2020
Universitat Rovira i Virgili
2008-2017
The aim of this paper was to study how maturity and maceration length affect color, phenolic compounds, polysaccharides, sensorial quality Cabernet Sauvignon Tempranillo wines at three stages grape ripening. Ripeness increased color extractability, polysaccharide concentrations. Moreover, the proanthocyanidin mean degree polymerization (mDP) percentage prodelphinidins also with maturity, whereas galloylation decreased. In general, from riper grapes contain higher proportions skin...
Background and Aims: Deep red full-bodied wines can only be obtained from grapes with complete phenolic maturity, which frequently produce high pH alcohol content. The present study focuses on a new procedure for simultaneously reducing ethanol Methods Results: Grapes cluster thinning were used to very acidic low-alcohol wine. wine was treated doses of charcoal bentonite. This odourless colourless reduce content produced grapes, had reached maturity. anthocyanin proanthocyanidin...
The influence of two treatments for reducing grape yield, cluster thinning and berry thinning, on red wine composition quality were studied in a Vitis vinifera cv Syrah vineyard AOC Penedès (Spain). Cluster reduced yield per vine by around 40% whereas only it 20%. grapes had higher soluble solids content than control grapes, their resultant wines have greater anthocyanin polysaccharide concentrations the wine. Wine obtained from total phenolic index, flavonol, proanthocyanidin,...
The presence of oxygen in red wine leads to the transformation ethanol into ethanal, which after capturing a proton will react with flavanols start process forming ethyl bridges between and anthocyanins. Wine pH also conditions equilibrium different anthocyanin structures may thus affect reactivity. Consequently, aim this paper was study how can changes induced by micro-oxygenation two wines phenolic composition. differences micro-oxygenated their controls were, general, greater when more...
The timing of grape harvest is critical in the winemaking process sparkling wines. It essential for grapes to have right amount sugars and optimum level acidity perfect as they ripen. This crucial not just achieving desired alcohol content wine but also ensuring production aromatic precursors. chemical composition wines closely linked quality their foam. goal this study was determine how different levels maturity impact sensory properties Savvatiano after 15 months maturation bottle. Grape...
Sustainable viticulture practices could be useful tools for ensuring grape and wine quality, especially in the context of climate change. A promising innovating approach is use bioelicitors order to stimulate productivity metabolite biosynthesis an environmentally friendly way. However, result depends on variety, phenological stage, concentration biomolecule applied, conditions. The present study examined impact plant hormone abscisic acid phenolic compound accumulation autochthonous,...
Abstract BACKGROUND The aim of this paper is to determine the main factors that influence foaming properties base wines and sparkling and, in particular, role played by maturity grapes controlled designation origin ( CDO ) Cava. Macabeo, Xarel.lo, Parellada Chardonnay were harvested at two different levels vintages. first harvest was selected because its desirable titratable acidity second optimal sugar concentration. mono‐varietal standard blends transformed into aged for 14 months. RESULTS...
Abstract BACKGROUND Nowadays supplementing red wines with commercial inactive dry yeasts is a widespread practice in winemaking because it leads to better balanced through increased mouthfeel and smooth astringency. The aim of this article study, wine model solution, how supplementation three affects chemical composition This will give us understanding the action mechanism involved. RESULTS results suggest that related two different phenomena. first release polysaccharides oligosaccharides...
Abstract Introduction Winegrape varieties Kotsifali, Limnio, and Vradiano Objective The aim of this study was to develop a liquid chromatographic quadrupole time‐of‐flight tandem mass spectrometric (LC‐QTOF‐MS/MS) method for the investigation anthocyanin proanthocyanidin content Greek grape employing target suspect screening strategies. Methodology A novel LC‐QTOF‐MS/MS developed validated assess varieties. Sixteen samples were collected from main growing areas each variety in Greece....