Κατεύθυνση Βιομηχανική Χημεία
Library of the School of Science

2017-07-11

2017

Tatari Thalia

Δρ. Λιούνη Μαρία, Αναπληρώτρια Καθηγήτρια, ΕΚΠΑ
Δρ. Παρασκευόπουλος Ιωάννης, Καθηγητής ΑΤΕΙ Αθήνας
Δρ. Χατζηλαζάρου Αρχοντούλα, Αναπληρώτρια Καθηγήτρια ΑΤΕΙ Αθήνας

Επίδραση του τρόπου οινοποίησης στο πολυφαινολικό δυναμικό του οίνου Ασύρτικου

Greek

The effect of winemaking technique in the polyphenolic potential of Assyrtiko wine

In this dissertation, we study the effect of vinification on the polyphenolic potential of Assyrtiko variety in Santorini, applying the method of classical winemaking, pre-fermentation extraction and fermentation with the grape marc (maceration), evaluating relatively the results. In order to highlight the diverse variations on the polyphenolic potential of Assyrtiko variety, grapes for vinification from different areas of Thira were collected, the soil characteristics of each area were studied, the Santorini soil map was drawn up and three different vinification methods were applied. The diversal vinification methods which were followed to conduct conclusions were extensively analyzed, highlighting the inextricable linking of vinification with the total concentration of polyphenols at the end. The Assyrtiko variety is vinified separately and each vinification method gives distinctive differences in the natural outcome.

Science

winemaking in Assyrtiko variety, pedological map of Thira, skin contact, polyphenols biosynthesis, HPLC method

No

0

Yes

51

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https://pergamos.lib.uoa.gr/uoa/dl/object/1712552