Laboratory of Oenology and Alcoholic Beverages

Brief History

The laboratory of Oenology and Alcoholic Beverages was established in 2016 as a laboratory unit of the Department of Food Science & Technology, Faculty of Agriculture.

Fields of knowledge

  • Chemistry and Biochemistry of Wine and Alcoholic Beverages
  • Microbiology of Wine and Alcoholic Beverages
  • Fermentation Technology
  • Post-Fermentation Wine Treatments
  • Wine and Alcoholic Beverages Aging
  • Wine, Beer and Alcoholic Beverage Composition
  • Spirits and Distillation Techniques
  • Sensory Evaluation
  • Novel Products Development

Research fields

-Fermentation technology in wine, beer and alcoholic beverages (alcoholic, malolactic etc.)
-Isolation and characterization of indigenous yeasts and lactic acid bacteria for the development of products with improved characteristics
-Development of fruit-based alcoholic beverages (cider/apple, pear, pomegranate etc.)
-Development of low and reduced alcohol beverages
-Study of volatile compounds of alcoholic beverages
-Exploitation of by-products and wastes from wineries, breweries and distilleries
-Traditional alcoholic beverages
-Volatile aroma compounds in wine, beer and alcoholic beverages
-Modern wine-making techniques: Carbonic maceration, Thermovinification, Prefermentative cold maceration
-Toxic compounds in wines: Biogenic amines, ochratoxins etc.
-Improvement of traditional distillates
-Distillation profile
-Study on distillation systems


Head of Laboratory
Katsanidis Eugenios, Associate Professor

Teaching and Research
1. Soufleros Evangelos, Professor Emeritus, Oenology-Alcoholic Beverages

Laboratory Assistant Teaching Staff
1. Chatzikamari Magda, Agriculturist-Food Science & Technology, M.Sc., Ph.D.
2. Ambatzidis Pavlos, Agriculturist-Food Science & Technology

Administrative and Technical personnel