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Wines produced from autochthonous Vitis vinifera varieties have an essential financial impact on the national economy of Greece. However, scientific data regarding characteristics and quality aspects of these wines is extremely limited. The aim of the current study is to define the molecular profile and to describe chemical and sensory characteristics of the wines produced by two autochthonous red grapevine varieties—“Karnachalades” and “Bogialamades”—grown in the wider area of Soufli (Thrace, Greece). We used seven microsatellites to define the molecular profile of the two varieties, and then we compared their profile to similar molecular data from other autochthonous as well as international varieties. Grape berries were harvested at optimum technological maturity from a commercial vineyard for two consecutive vintages (2017–2018) and vilification was performed using a common vinification protocol: the 2017 vintage provided wines, from both varieties, with greater rates of phenolics and anthocyanins than 2018, whereas regarding the sensory analysis, “Bogialamades” wine provided a richer profile than “Karnachalades”. To our knowledge, this is the first study that couples both molecular profiling and exploration of the enological potential of the rare Greek varieties “Karnachalades” and “Bogialamades”; they represent two promising varieties for the production of red wines in the historic region of Thrace.
Dimitrios Miliordos; Georgios Merkouropoulos; Charikleia Kogkou; Spyridon Arseniou; Anastasios Alatzas; Niki Proxenia; Polydefkis Hatzopoulos; Yorgos Kotseridis. Explore the Rare—Molecular Identification and Wine Evaluation of Two Autochthonous Greek Varieties: “Karnachalades” and “Bogialamades”. Plants 2021, 10, 1556 .
AMA StyleDimitrios Miliordos, Georgios Merkouropoulos, Charikleia Kogkou, Spyridon Arseniou, Anastasios Alatzas, Niki Proxenia, Polydefkis Hatzopoulos, Yorgos Kotseridis. Explore the Rare—Molecular Identification and Wine Evaluation of Two Autochthonous Greek Varieties: “Karnachalades” and “Bogialamades”. Plants. 2021; 10 (8):1556.
Chicago/Turabian StyleDimitrios Miliordos; Georgios Merkouropoulos; Charikleia Kogkou; Spyridon Arseniou; Anastasios Alatzas; Niki Proxenia; Polydefkis Hatzopoulos; Yorgos Kotseridis. 2021. "Explore the Rare—Molecular Identification and Wine Evaluation of Two Autochthonous Greek Varieties: “Karnachalades” and “Bogialamades”." Plants 10, no. 8: 1556.
Wine is an alcoholic beverage of complex composition obtained through the fermentation of grape must. The consumption of wine has already been associated with a multitude of beneficial effects due to its high polyphenolic content. In this study, four Greek emblematic wines from two red (i.e., Xinomavro and Agiorgitiko) and two white (i.e., Assyrtiko and Malagouzia) varieties were analyzed for the estimation of their antioxidant profiles. To address this question, we assessed their ability to scavenge both synthetic and endogenous free radicals, such as DPPH•, ABTS+•, OH•, O2−, their potential reducing power, and their antimutagenic and antigenotoxic properties. All varieties exhibited potent antioxidant activity, as indicated by the results of methods above, with the red wines appearing more effective than the white ones regarding antioxidant capacity. Our small-scale study is the first to reveal that these wine varieties may have the ability to scavenge the most reactive endogenous radicals. In the future, this finding must be accompanied by larger studies to fill a knowledge gap in the scientific literature concerning a holistic approach of the in vitro antioxidant action of plant polyphenolic compounds. Conclusively, we believe that wines possess high bioactivity that allow them to settle in the industry of food additives and medicinal products.
Fotios Tekos; Sotiria Makri; Zoi-Vasiliki Skaperda; Anastasia Patouna; Kallirroi Terizi; Ioannis Kyriazis; Yorgos Kotseridis; Eleni Mikropoulou; Georgios Papaefstathiou; Maria Halabalaki; Kouretas Demetrios. Assessment of Antioxidant and Antimutagenic Properties of Red and White Wine Extracts In Vitro. Metabolites 2021, 11, 436 .
AMA StyleFotios Tekos, Sotiria Makri, Zoi-Vasiliki Skaperda, Anastasia Patouna, Kallirroi Terizi, Ioannis Kyriazis, Yorgos Kotseridis, Eleni Mikropoulou, Georgios Papaefstathiou, Maria Halabalaki, Kouretas Demetrios. Assessment of Antioxidant and Antimutagenic Properties of Red and White Wine Extracts In Vitro. Metabolites. 2021; 11 (7):436.
Chicago/Turabian StyleFotios Tekos; Sotiria Makri; Zoi-Vasiliki Skaperda; Anastasia Patouna; Kallirroi Terizi; Ioannis Kyriazis; Yorgos Kotseridis; Eleni Mikropoulou; Georgios Papaefstathiou; Maria Halabalaki; Kouretas Demetrios. 2021. "Assessment of Antioxidant and Antimutagenic Properties of Red and White Wine Extracts In Vitro." Metabolites 11, no. 7: 436.
Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.
Dimitrios Kontogiannatos; Vicky Troianou; Maria Dimopoulou; Polydefkis Hatzopoulos; Yorgos Kotseridis. Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero. Beverages 2021, 7, 27 .
AMA StyleDimitrios Kontogiannatos, Vicky Troianou, Maria Dimopoulou, Polydefkis Hatzopoulos, Yorgos Kotseridis. Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero. Beverages. 2021; 7 (2):27.
Chicago/Turabian StyleDimitrios Kontogiannatos; Vicky Troianou; Maria Dimopoulou; Polydefkis Hatzopoulos; Yorgos Kotseridis. 2021. "Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero." Beverages 7, no. 2: 27.
The phenolic profile of the grape berries is a key quality factor for the red grapevine varieties and several techniques have been applied to improve it. An innovative technique is the application of resistance elicitors and phytohormones. In the present study, leaves and berries of a Greek red indigenous variety (Mouhtaro) sprayed with two elicitors, benzothiadiazole and chitosan and a plant hormone abscisic acid, during veraison. Physicochemical and phenolic characteristics of the berries and microbial communities of rhizosphere, phyllosphere and carposphere were analyzed at harvest. Differences in the microbial communities on different plant compartments were observed after the application of the plant activators. Chitosan treatment increased the abundance of the beneficial lactic acid bacteria, while the abscisic acid treatment decreased the presence of spoilage fungi on the carposphere. Treatments differentiate total phenolics, anthocyanins and in the chemical characteristics of grape must with chitosan treated grapes had increased anthocyanins and skin-derived phenolics that correlated positively with the microbial taxa that was discriminant by LefSe analysis. This research provides an overview of the effect of plant activators on the microbial ecology and grape quality of the Greek variety Mouhtaro and presents the potential of new and innovative approaches in the field of sustainable viticulture.
Dimitrios-Evangelos Miliordos; Myrto Tsiknia; Nikolaos Kontoudakis; Maria Dimopoulou; Costas Bouyioukos; Yorgos Kotseridis. Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants. Sustainability 2021, 13, 5802 .
AMA StyleDimitrios-Evangelos Miliordos, Myrto Tsiknia, Nikolaos Kontoudakis, Maria Dimopoulou, Costas Bouyioukos, Yorgos Kotseridis. Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants. Sustainability. 2021; 13 (11):5802.
Chicago/Turabian StyleDimitrios-Evangelos Miliordos; Myrto Tsiknia; Nikolaos Kontoudakis; Maria Dimopoulou; Costas Bouyioukos; Yorgos Kotseridis. 2021. "Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants." Sustainability 13, no. 11: 5802.
Enhancing the sensory profile of wine using different microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of three different Saccharomyces species at classic and cold inoculation temperatures on wine chemical composition and sensory profile. All the produced wines were analysed for the main oenological parameters (total acidity, volatile acidity, residual sugars, alcohol, and malic acid), as well as for volatile aromatic compounds, such as higher alcohols, acetate esters, ethyl esters and varietal thiols. In addition, implantation monitoring at the strain level and sensory analyses were performed in all fermentation trials. The wines fermented with S. pastorianus strains were characterised by significant lower acetic acid production and greater malic acid degradation compared to the wines fermented with S. cerevisiae strains. Interestingly, when the inoculation process for all trials was performed at a cold temperature (13 °C), the typical aromas of Sauvignon blanc were stronger than those in the classic inoculation temperature (18 °C) trials. Furthermore, the co-inoculation of S. pastorianus and S. bayanus resulted in wines exhibiting a higher intensity of citrus fruit notes than the wines fermented with the commercial S. cerevisiae strains. These results show that some strains from different Saccharomyces species other than S. cerevisiae, such as S. pastorianus and S. bayanus, could be promising starters for Sauvignon blanc wines and their performance can be modulated by the inoculation conditions.
Maria Dimopoulou; Vicky Troianou; Chrisavgi Toumpeki; Yves Gosselin; Étienne Dorignac; Yorgos Kotseridis. Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine. OENO One 2020, 54, 745 -759.
AMA StyleMaria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Yves Gosselin, Étienne Dorignac, Yorgos Kotseridis. Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine. OENO One. 2020; 54 (4):745-759.
Chicago/Turabian StyleMaria Dimopoulou; Vicky Troianou; Chrisavgi Toumpeki; Yves Gosselin; Étienne Dorignac; Yorgos Kotseridis. 2020. "Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine." OENO One 54, no. 4: 745-759.
The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties using the frequency of attribute citation method. Three indices were calculated to assess panel performance in terms of reproducibility. Correspondence analysis and cluster analysis were employed to investigate the sensory space of the wines. Samples of the Roditis variety were characterized mainly by Banana and Vanilla odors; Assyrtiko samples had Earthy, Mushroom, and Nutty odors, as well as Lemon and Honey for some of the samples. Malagousia wines were described as having Lemon, Grapefruit, and Citrus blossom character, and they shared some descriptors with Assyrtiko wines, such as Mushroom and Earthy, and some with Moschofilero samples, i.e., floral and citrus notes. All Moschofilero wines exhibited a floral odor profile: specifically, Rose, Jasmine, or more Citrus blossom-like. Moreover, some Moschofilero samples also revealed a Grapefruit, Lemon, and/or Earthy character, while others expressed Honey notes. In conclusion, despite common characteristics found within varieties, some samples of different varieties exhibited overlapping profiles, and in some cases, samples of the same variety were quite different from each other.
Evangelia Nanou; Emorfili Mavridou; Fotios S. Milienos; Georgios Papadopoulos; Sophie Tempère; Yorgos Kotseridis. Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors. Foods 2020, 9, 1396 .
AMA StyleEvangelia Nanou, Emorfili Mavridou, Fotios S. Milienos, Georgios Papadopoulos, Sophie Tempère, Yorgos Kotseridis. Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors. Foods. 2020; 9 (10):1396.
Chicago/Turabian StyleEvangelia Nanou; Emorfili Mavridou; Fotios S. Milienos; Georgios Papadopoulos; Sophie Tempère; Yorgos Kotseridis. 2020. "Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors." Foods 9, no. 10: 1396.
Vineyard row orientation and canopy side exert a significant role in determining grape microclimate. The latter can be further manipulated by selective defoliation in the bunch zone. The aim of this study was to investigate the combined effects of row orientation and basal leaf removal on grape ripening of Vitis vinifera L. cv. Agiorgitiko in Nemea, Southern Greece. The experiment was conducted in 2017, on two adjacent vineyard blocks planted in 1990 on a flat site with two row orientations, North-South and East-West. Both blocks were grafted onto 41B rootstock and trained on a double cordon vertical trellis with uniform vineyard operations. Defoliation treatments included full leaf removal in the bunch zone performed at berry set and a non defoliated control, replicated three times in both blocks. Grapes were sampled at three time points from veraison to harvest from all canopy sides (i.e. E and W on North-South oriented rows and N and S on East-West oriented rows) and defoliation treatments and were analyzed for yield components and berry chemical composition. In addition, approximately 5 kg of grapes were collected from all plots and processed according to a standard winemaking protocol. Total yield and berry mass were lowest in the W-exposed and in the defoliated grapes. Must sugar and acid content, as well as wine alcohol and acidity did not depend on either factor. Skin anthocyanins and phenolics generally increased with defoliation. Skin anthocyanins and total berry phenolics were highest for north-south oriented rows, in the grapes of the cooler canopy side (E). Wines made from grapes of the E and W canopy sides showed the highest wine color, phenolic richness and the lowest pH. No interaction between row orientation and defoliation was detected for any of the measured parameters. According to the results, the E-facing grapes on the north-south oriented rows showed generally a superior grape and wine composition for Agiorgitiko variety, under the semiarid conditions of the Nemea area.
Evangelia Chorti; Serafeim Theocharis; Konstantinos Boulokostas; Stamatina Kallithraka; Yorgos Kotseridis; Stefanos Koundouras. Row Orientation and Defoliation Effects on Grape Composition of Vitis vinifera L. Agiorgitiko in Nemea (Greece). E3S Web of Conferences 2018, 50, 01039 .
AMA StyleEvangelia Chorti, Serafeim Theocharis, Konstantinos Boulokostas, Stamatina Kallithraka, Yorgos Kotseridis, Stefanos Koundouras. Row Orientation and Defoliation Effects on Grape Composition of Vitis vinifera L. Agiorgitiko in Nemea (Greece). E3S Web of Conferences. 2018; 50 ():01039.
Chicago/Turabian StyleEvangelia Chorti; Serafeim Theocharis; Konstantinos Boulokostas; Stamatina Kallithraka; Yorgos Kotseridis; Stefanos Koundouras. 2018. "Row Orientation and Defoliation Effects on Grape Composition of Vitis vinifera L. Agiorgitiko in Nemea (Greece)." E3S Web of Conferences 50, no. : 01039.
Tannin accumulation and composition were determined in skins and seeds isolated from Vitis vinifera cv. Syrah grapes submitted to contrasting water regimes under semiarid climatic conditions. Three irrigation treatments were conducted, starting at berry set through harvest of two growing seasons, 2011 and 2012: irrigation at 100% of crop evapotranspiration ETc (FI), irrigation at 50% of ETc (DI) and non-irrigated (NI). Seed total tannins did not vary with maturity but those of skins underwent a progressive decline (especially in 2011), expressed both on a fresh weight and on a per berry basis. Skin total tannin concentration and content per berry were increased under NI and DI conditions, mainly in 2012. In contrast, seed total tannins (in 2012) and flavan-3-ol monomers and tannin oligomers (both years) were higher in the fully irrigated vines (FI). Skin polymer size increased during ripening, NI and DI skins showing higher mean degree of polymerization (mDP) compared to FI at harvest. NI was also associated with a lower percentage of galloylation (%G) in skin oligomeric fraction (in 2012) and a lower percentage of prodelphinidins in the skin polymeric fraction (both years) at harvest. The mDP and %G of seed extracts did not vary during ripening and were higher in NI but only in 2012. According to the results, management of vine water status was shown to influence tannin amount and composition of Syrah grapes grown under semiarid conditions.
Maria Kyraleou; Stamatina Kallithraka; Nikolaos Theodorou; Pierre-Louis Teissedre; Yorgos Kotseridis; Stefanos Koundouras. Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions. Molecules 2017, 22, 1453 .
AMA StyleMaria Kyraleou, Stamatina Kallithraka, Nikolaos Theodorou, Pierre-Louis Teissedre, Yorgos Kotseridis, Stefanos Koundouras. Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions. Molecules. 2017; 22 (9):1453.
Chicago/Turabian StyleMaria Kyraleou; Stamatina Kallithraka; Nikolaos Theodorou; Pierre-Louis Teissedre; Yorgos Kotseridis; Stefanos Koundouras. 2017. "Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions." Molecules 22, no. 9: 1453.
Refining of renewable resources for the production of various end-products should be applied in order to develop sustainable processes and ensure the transition to the bio-economy era. With this principle in mind, a novel integrated biorefinery has been developed based on cheese whey and wine lees valorization. Polyphenols, tartrate salts and ethanol were extracted from wine lees, while the remaining solids enriched in yeast cells were converted into nutrient-rich fermentation supplements. The composition of phenolics varied between solid and liquid fractions of wine lees. Protein concentrate was separated from cheese whey via ultrafiltration, while the concentrated lactose-rich permeate stream was supplemented with wine lees derived hydrolysates to form fermentation media for microbial oil production by Cryptococcus curvatus and Mortierella ramanniana. Functional oil containing 4.5% (w/w) of the omega-6 fatty acid γ-linolenic acid was produced in shake flask cultures by Mortierella ramanniana with total dry weight of 25.8 g L−1 and 30.6% (w/w) lipid content. Fed-batch bioreactor cultures with Cryptococcus curvatus using only crude resources led to one of the highest lipid concentrations (33.1 g L−1) reported in literature-cited publications using cheese whey. This is the first study proposing the integrated refining of cheese whey and wine lees for the production of both commodity and speciality products, namely whey protein concentrate, antioxidants, ethanol, tartrate salts and microbial oil. © 2017 Society of Chemical Industry
Nikolaos Kopsahelis; Charalampia Dimou; Aikaterini Papadaki; Evangelos Xenopoulos; Maria Kyraleou; Stamatina Kallithraka; Yorgos Kotseridis; Seraphim Papanikolaou; Apostolis A Koutinas. Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products. Journal of Chemical Technology & Biotechnology 2017, 93, 257 -268.
AMA StyleNikolaos Kopsahelis, Charalampia Dimou, Aikaterini Papadaki, Evangelos Xenopoulos, Maria Kyraleou, Stamatina Kallithraka, Yorgos Kotseridis, Seraphim Papanikolaou, Apostolis A Koutinas. Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products. Journal of Chemical Technology & Biotechnology. 2017; 93 (1):257-268.
Chicago/Turabian StyleNikolaos Kopsahelis; Charalampia Dimou; Aikaterini Papadaki; Evangelos Xenopoulos; Maria Kyraleou; Stamatina Kallithraka; Yorgos Kotseridis; Seraphim Papanikolaou; Apostolis A Koutinas. 2017. "Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products." Journal of Chemical Technology & Biotechnology 93, no. 1: 257-268.
Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels Charikleia Kogkou,1 Evangelia Chorti,2 Maria Kyraleou,1 Stamatina Kallithraka,1 Stefanos Koundouras,3 Gerard Logan,1 Ioannis Kanakis,4 Yorgos Kotseridis1 1Laboratory of Enology, Department of Food Science and Technology, Agricultural University of Athens, Athens, Greece; 2Cooperative Winery of Nemea, Nemea, Greece; 3Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece; 4Fassoulis Grapevine Nurseries, Nemea, Greece Recent climate changes have caused the rising of average growing season temperatures leading to the advancement of vine phenological stages and to earlier harvests. This could result in the production of grapes with advanced berry sugar accumulation, but incomplete phenolic ripeness, thereby jeopardizing wine quality. This study aims to evaluate the effects of the application of a new product consisting of yeast derivatives on the phenolic maturity and composition of Agiorgitiko grapes and wines, under contrasting water conditions. The experiment was arranged as a 2×2 factorial design in a commercial vineyard situated in southern Greece, combining foliar spraying with LalVigne® Mature (two applications after veraison and an untreated control) and water conditions (deficit irrigation and nonirrigated). Irrigation accelerated berry sugar accumulation, increased berry weight and anthocyanin content, and decreased skin tannin concentration. Spraying with yeast derivatives did not affect phenolic content of berry components, and it had no effect on must attributes. Foliar application of yeast derivatives resulted in a higher phenolic potential of the produced wines, only when combined with irrigation. Keywords: foliar spray, deficit irrigation, phenolic maturity, anthocyanins, tannins
Charikleia Kogkou; Evangelia Chorti; Maria Kyraleou; Stamatina Kallithraka; Stefanos Koundouras; Gerard Logan; Ioannis Kanakis; Yorgos Kotseridis. Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels. International Journal of Wine Research 2017, ume 9, 23 -33.
AMA StyleCharikleia Kogkou, Evangelia Chorti, Maria Kyraleou, Stamatina Kallithraka, Stefanos Koundouras, Gerard Logan, Ioannis Kanakis, Yorgos Kotseridis. Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels. International Journal of Wine Research. 2017; ume 9 ():23-33.
Chicago/Turabian StyleCharikleia Kogkou; Evangelia Chorti; Maria Kyraleou; Stamatina Kallithraka; Stefanos Koundouras; Gerard Logan; Ioannis Kanakis; Yorgos Kotseridis. 2017. "Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels." International Journal of Wine Research ume 9, no. : 23-33.
Wine aging in wooden barrels improves the final products’ sensory profile and increases the price. Among the different types of woods, the International Enological Codex of the International Organisation of Vine and Wine (OIV) approves only the use of Oak and Chestnut, thus producing a need for fast and cost-effective authentication methods. In this study Fourier Transform (FT)-mid-infrared (IR) spectroscopy combined with chemometrics was employed to analyze and discriminate wines aged in barrels made from different type of wood species and in stainless steel tanks, over a period of 12 months. The wines used were made from four indigenous Greek grape varieties, two white and two red. A complete differentiation of the samples was achieved according to grape variety, the container type and the aging time based on two spectral regions (from 1800 to 1500 cm−1 and from 1300 to 900 cm−1) of their FT-IR spectra.
Marianthi Basalekou; Christos Pappas; Petros Tarantilis; Yorgos Kotseridis; Stamatina Kallithraka. Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification. International Journal of Food Science & Technology 2017, 52, 1307 -1313.
AMA StyleMarianthi Basalekou, Christos Pappas, Petros Tarantilis, Yorgos Kotseridis, Stamatina Kallithraka. Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification. International Journal of Food Science & Technology. 2017; 52 (6):1307-1313.
Chicago/Turabian StyleMarianthi Basalekou; Christos Pappas; Petros Tarantilis; Yorgos Kotseridis; Stamatina Kallithraka. 2017. "Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification." International Journal of Food Science & Technology 52, no. 6: 1307-1313.
The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines.
Maria Kyraleou; Eleni Tzanakouli; Yorgos Kotseridis; Kleopatra Chira; Ioannis Ligas; Stamatina Kallithraka; Pierre-Louis Teissedre. Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition. OENO One 2016, 50, 1 .
AMA StyleMaria Kyraleou, Eleni Tzanakouli, Yorgos Kotseridis, Kleopatra Chira, Ioannis Ligas, Stamatina Kallithraka, Pierre-Louis Teissedre. Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition. OENO One. 2016; 50 (4):1.
Chicago/Turabian StyleMaria Kyraleou; Eleni Tzanakouli; Yorgos Kotseridis; Kleopatra Chira; Ioannis Ligas; Stamatina Kallithraka; Pierre-Louis Teissedre. 2016. "Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition." OENO One 50, no. 4: 1.
In this work, the effect of water availability on astringency of seed and skin extracts of Vitis vinifera cv. Syrah berries under the typical semiarid conditions of Greece was investigated. Moreover, astringency was assessed in relation to proanthocyanidin composition. For this purpose, three irrigation treatments were applied starting at berry set through harvest of 2011 and 2012: full irrigation (FI) at 100% of crop evapotranspiration, deficit irrigation (DI) at 50% and non-irrigated (NI). FI skin and seed extracts were perceived significantly more astringent than NI. Total phenol, total tannin, (+)-catechin, (−)-epicatechin and procyanidin C1 concentrations were positively correlated with astringency. Positive correlations were also obtained among astringency and average degree of polymerization and proportion of the extension units of shorter tannins while astringency of larger tannins was correlated with the proportion of terminal units. On the contrary, total anthocyanin and epigallocatechin contents were negatively correlated with astringency.
Maria Kyraleou; Yorgos Kotseridis; Stefanos Koundouras; Kleopatra Chira; Pierre-Louis Teissedre; Stamatina Kallithraka. Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Food Chemistry 2016, 203, 292 -300.
AMA StyleMaria Kyraleou, Yorgos Kotseridis, Stefanos Koundouras, Kleopatra Chira, Pierre-Louis Teissedre, Stamatina Kallithraka. Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Food Chemistry. 2016; 203 ():292-300.
Chicago/Turabian StyleMaria Kyraleou; Yorgos Kotseridis; Stefanos Koundouras; Kleopatra Chira; Pierre-Louis Teissedre; Stamatina Kallithraka. 2016. "Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions." Food Chemistry 203, no. : 292-300.
Vitis vinifera L. cv. ‘Agiorgitiko’ is one of the most important red grape varieties of Greece, cultivated almost exclusively in the region of Nemea in north-eastern Peloponnese. This work aimed to study the influence of some commonly applied viticultural practices on the polyphenolic composition of ‘Agiorgitiko’. Leaf removal at veraison, irrigation, and a combination of both, were applied and the phenolic content of the grapes and of the produced wines was compared. The results showed that leaf removal decreased berry size, enhanced total anthocyanin, total phenol and malvidin 3-O-monoglucoside accumulation in skins and increased the amount of extractable anthocyanins in the juice. The combination of irrigation and leaf removal caused a significant increase in total phenols in the skin and in the amount of extractable anthocyanins in juice. As far as the produced wines were concerned, color intensity, tannin content and total polyphenols were increased due to leaf removal. Both irrigation and leaf removal resulted in wines with the highest concentration of malvidin 3-O-monoglucoside, although neither practice resulted in any significant difference in anthocyanin concentration of the wines. Vines where only irrigation was applied produced berries with reduced extractable anthocyanins, increased seed total phenols and lower wine total tannins. The study showed that increasing cluster sun exposure of ‘Agiorgitiko’ vines may be, overall, beneficial to the quality of the produced wine.
Evangelia Horti; Maria Kyraleou; Stamatina Kallithraka; Manolis Pavlidis; Stefanos Koundouras; Yorgos Kotseridis. Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and Wines Produced from cv. ‘Agiorgitiko’ (Vitis vinifera L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2016, 44, 133-139 .
AMA StyleEvangelia Horti, Maria Kyraleou, Stamatina Kallithraka, Manolis Pavlidis, Stefanos Koundouras, Yorgos Kotseridis. Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and Wines Produced from cv. ‘Agiorgitiko’ (Vitis vinifera L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2016; 44 (1):133-139.
Chicago/Turabian StyleEvangelia Horti; Maria Kyraleou; Stamatina Kallithraka; Manolis Pavlidis; Stefanos Koundouras; Yorgos Kotseridis. 2016. "Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and Wines Produced from cv. ‘Agiorgitiko’ (Vitis vinifera L.)." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 1: 133-139.
The effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated. In an attempt to categorize wine samples, various chemical parameters of wines and sensory parameters were studied after 1, 2, and 3 mo of contact time with chips. The results showed that regardless of the type of wood chips added in the wines, it was possible to differentiate the samples according to the contact time based on their phenolic composition and color parameters. In addition, wood-extracted volatile compounds seem to be the critical parameter that could separate the samples according to the wood type. The wines that were in contact with Acacia and Slavonia chips could be separated from the rest mainly due to their distinct sensory characters.
Maria Kyraleou; Stamatina Kallithraka; Kleopatra Chira; Eleni Tzanakouli; Ioannis Ligas; Yorgos Kotseridis. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters. Journal of Food Science 2015, 80, C2701 -C2710.
AMA StyleMaria Kyraleou, Stamatina Kallithraka, Kleopatra Chira, Eleni Tzanakouli, Ioannis Ligas, Yorgos Kotseridis. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters. Journal of Food Science. 2015; 80 (12):C2701-C2710.
Chicago/Turabian StyleMaria Kyraleou; Stamatina Kallithraka; Kleopatra Chira; Eleni Tzanakouli; Ioannis Ligas; Yorgos Kotseridis. 2015. "Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters." Journal of Food Science 80, no. 12: C2701-C2710.
Marianthi Basalekou; Christos Pappas; Yorgos Kotseridis; Argiro Strataridaki; Efthimios Geniatakis; Petros A Tarantilis; Stamatina Kallithraka. Monitoring wine aging with Fourier transform infrared spectroscopy (FT-IR). BIO Web of Conferences 2015, 5, 1 .
AMA StyleMarianthi Basalekou, Christos Pappas, Yorgos Kotseridis, Argiro Strataridaki, Efthimios Geniatakis, Petros A Tarantilis, Stamatina Kallithraka. Monitoring wine aging with Fourier transform infrared spectroscopy (FT-IR). BIO Web of Conferences. 2015; 5 ():1.
Chicago/Turabian StyleMarianthi Basalekou; Christos Pappas; Yorgos Kotseridis; Argiro Strataridaki; Efthimios Geniatakis; Petros A Tarantilis; Stamatina Kallithraka. 2015. "Monitoring wine aging with Fourier transform infrared spectroscopy (FT-IR)." BIO Web of Conferences 5, no. : 1.
Irrigation management is a powerful technique to control grape and wine colour. However, water deficit effects on anthocyanins are often contrasting depending on the severity of water restriction. In addition, the effect of irrigation on the antiradical capacity of grapes has not been extensively studied. In this work, the effect of water availability on anthocyanin profile and content, as well as on the antioxidant activity of Syrah grapes was investigated in an irrigation trial under semiarid climate conditions. Three irrigation treatments were applied in a 15 year‐old Vitis vinifera cv. Syrah vineyard, starting at berry set through harvest of 2011 and 2012: full irrigation (FI) at 100% of crop evapotranspiration (ETc), deficit irrigation (DI) at 50% of ETc and non‐irrigated (NI). NI grapes were characterized by increased individual anthocyanin content. However, differences among irrigation treatments were significant only around 18–24 days after veraison, when anthocyanin accumulation was maximum. The antioxidant activity of the skin extracts was not affected by irrigation. Irrigation proved to be an effective technique to control anthocyanin content in Syrah grapes, under semiarid conditions. However, anthocyanin accumulation pattern should be considered by winemakers to appropriately select harvest time for improved wine color.
Maria Kyraleou; Stefanos Koundouras; Stamatina Kallithraka; Nikolaos Theodorou; Niki Proxenia; Yorgos Kotseridis. Effect of irrigation regime on anthocyanin content and antioxidant activity of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Journal of the Science of Food and Agriculture 2015, 96, 988 -996.
AMA StyleMaria Kyraleou, Stefanos Koundouras, Stamatina Kallithraka, Nikolaos Theodorou, Niki Proxenia, Yorgos Kotseridis. Effect of irrigation regime on anthocyanin content and antioxidant activity of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Journal of the Science of Food and Agriculture. 2015; 96 (3):988-996.
Chicago/Turabian StyleMaria Kyraleou; Stefanos Koundouras; Stamatina Kallithraka; Nikolaos Theodorou; Niki Proxenia; Yorgos Kotseridis. 2015. "Effect of irrigation regime on anthocyanin content and antioxidant activity of Vitis vinifera L. cv. Syrah grapes under semiarid conditions." Journal of the Science of Food and Agriculture 96, no. 3: 988-996.
Aims: In order to investigate the effect of vine training system on grape phenolic composition, a divided canopy system (Lyre) and a vertical shoot positioned trellis with two different pruning systems (Royat and Guyot) were applied in a commercial vineyard of cv. Xinomavro (Vitis vinifera L.). The quality of the produced grapes was determined with respect to three analytical parameters: anthocyanin content, tannin composition and proanthocyanidin structure.Methods and results: Monomeric anthocyanins, flavan-3-ol monomers and oligomers, tannin mean degree of polymerization (mDP), galloylation percentage (%G), and extension and terminal subunit structure were determined in seeds and skins by HPLC and LC/MS. Total phenolics, anthocyanin content, tannin concentration and antioxidant activity were measured in whole berries. Grapes and wines of the Lyre system were characterized by increased concentration of total and individual anthocyanins and total phenols. Individual flavan-3-ol monomers and oligomers were highest in Royat grape skins and Guyot seeds. Concerning proanthocyanidin structure, Royat grapes had significantly higher mDP and lower %G in skin and seed polymeric tannin fractions, compared to the other two systems, possibly leading to a lower grape astringency potential.Conclusion: Training system may affect grape anthocyanin concentration, total flavan-3-ol content as well as skin and seed proanthocyanidin structure (mDP, %G, extension and terminal subunits).Significance and impact of the study: The results of the present study could be of high importance to both grape growers and winemakers. Xinomavro grapes are rather poor in anthocyanins while being characterized by dry and astringent tannins. By adopting Lyre as a training system, higher anthocyanin contents could be achieved in grapes, resulting in wines with more attractive colour when adopting a longer pre-fermentation skin contact process. On the contrary, grapes of the Royat system might be more appropriate to produce full-bodied wines with higher ageing potential, due to their more appropriate tannin structure, by using longer maceration periods.
Maria Kyraleou; Stamatina Kallithraka; Stefanos Koundouras; Kleopatra Chira; Serkos Haroutounian; Hariklia Spinthiropoulou; Yorgos Kotseridis. Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. cv. Xinomavro). OENO One 2015, 49, 71 -84.
AMA StyleMaria Kyraleou, Stamatina Kallithraka, Stefanos Koundouras, Kleopatra Chira, Serkos Haroutounian, Hariklia Spinthiropoulou, Yorgos Kotseridis. Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. cv. Xinomavro). OENO One. 2015; 49 (1):71-84.
Chicago/Turabian StyleMaria Kyraleou; Stamatina Kallithraka; Stefanos Koundouras; Kleopatra Chira; Serkos Haroutounian; Hariklia Spinthiropoulou; Yorgos Kotseridis. 2015. "Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. cv. Xinomavro)." OENO One 49, no. 1: 71-84.
The direct and simultaneous quantitative determination of the mean degree of polymerization (mDP) and the degree of galloylation (%G) in grape seeds were quantified using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares (PLS). The results were compared with those obtained using the conventional analysis employing phloroglucinolysis as pretreatment followed by high performance liquid chromatography‐UV and mass spectrometry detection. Infrared spectra were recorded in solid state samples after freeze drying. The 2nd derivative of the 1832 to 1416 and 918 to 739 cm−1 spectral regions for the quantification of mDP, the 2nd derivative of the 1813 to 607 cm−1 spectral region for the degree of %G determination and PLS regression were used. The determination coefficients (R2) of mDP and %G were 0.99 and 0.98, respectively. The corresponding values of the root‐mean‐square error of calibration were found 0.506 and 0.692, the root‐mean‐square error of cross validation 0.811 and 0.921, and the root‐mean‐square error of prediction 0.612 and 0.801. The proposed method in comparison with the conventional method is simpler, less time consuming, more economical, and requires reduced quantities of chemical reagents and fewer sample pretreatment steps. It could be a starting point for the design of more specific models according to the requirements of the wineries.
Christos Pappas; Maria Kyraleou; Eleni Voskidi; Yorgos Kotseridis; Petros A. Taranilis; Stamatina Kallithraka. Direct and Simultaneous Quantification of Tannin Mean Degree of Polymerization and Percentage of Galloylation in Grape Seeds Using Diffuse Reflectance Fourier Transform-Infrared Spectroscopy. Journal of Food Science 2015, 80, C298 -C306.
AMA StyleChristos Pappas, Maria Kyraleou, Eleni Voskidi, Yorgos Kotseridis, Petros A. Taranilis, Stamatina Kallithraka. Direct and Simultaneous Quantification of Tannin Mean Degree of Polymerization and Percentage of Galloylation in Grape Seeds Using Diffuse Reflectance Fourier Transform-Infrared Spectroscopy. Journal of Food Science. 2015; 80 (2):C298-C306.
Chicago/Turabian StyleChristos Pappas; Maria Kyraleou; Eleni Voskidi; Yorgos Kotseridis; Petros A. Taranilis; Stamatina Kallithraka. 2015. "Direct and Simultaneous Quantification of Tannin Mean Degree of Polymerization and Percentage of Galloylation in Grape Seeds Using Diffuse Reflectance Fourier Transform-Infrared Spectroscopy." Journal of Food Science 80, no. 2: C298-C306.
This study was undertaken with the aim of establishing a correlation between the extraction yield in total flavonoids from red grape pomace and the extraction temperature, using 0.5% (w/v) aqueous lactic acid as the solvent system. Extraction of flavonoids was found to obey second-order kinetics, and on such a basis, the yield in total flavonoids at saturation could be very effectively determined and correlated with temperature using non-linear regression. The results indicated that the extraction yield at saturation is highly correlated with temperature, following a quadratic function. The extract obtained at 40 °C had an optimal predicted total flavonoid yield of 13.27 mg rutin equivalents per gram of dry weight, and it was further analyzed by liquid chromatography-mass spectrometry to characterize its major constituents. The polyphenols detected were flavanols, flavonols and an anthocyanin. The outcome of this study outlined that temperatures above 40 °C are rather unfavorable for flavonoid extraction from red grape pomace, as suggested by the model established through kinetics.
Katerina Tzima; Stamatina Kallithraka; Yorgos Kotseridis; Dimitris P. Makris. Kinetic Modelling for Flavonoid Recovery from Red Grape (Vitis vinifera) Pomace with Aqueous Lactic Acid. Processes 2014, 2, 901 -911.
AMA StyleKaterina Tzima, Stamatina Kallithraka, Yorgos Kotseridis, Dimitris P. Makris. Kinetic Modelling for Flavonoid Recovery from Red Grape (Vitis vinifera) Pomace with Aqueous Lactic Acid. Processes. 2014; 2 (4):901-911.
Chicago/Turabian StyleKaterina Tzima; Stamatina Kallithraka; Yorgos Kotseridis; Dimitris P. Makris. 2014. "Kinetic Modelling for Flavonoid Recovery from Red Grape (Vitis vinifera) Pomace with Aqueous Lactic Acid." Processes 2, no. 4: 901-911.