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
Personnel
Head of Laboratory
Katsanidis Eugenios, Associate Professor
Teaching and Research
1. Soufleros Evangelos, Professor Emeritus, Oenology-Alcoholic Beverages
School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment
