Κατεύθυνση Χημεία Τροφίμων
Library of the School of Science

2019-07-03

2019

Zygiotis Panagiotis

Παναγιώτα Μαρκάκη, Καθηγήτρια ΕΚΠΑ
Κωνσταντίνος Μεθενίτης, Αναπληρωτής Καθηγητής ΕΚΠΑ
Χαράλαμπος Προεστός, Επίκουρος Καθηγητής ΕΚΠΑ

Ανάπτυξη μεθοδολογίας παραγωγής οίνων, παρακολούθηση ωρίμανσης και μελέτη της αντιοξειδωτικής τους δράσης.

Greek

Development of wine production methodology, monitoring of ripening and study of their antioxidant action.

In this work, we study the vinification methodology of grapes belonging to Moschofilero and Chardonnay varieties while afterwards we monitor the maturation of the wines till bottling. Initially via grape sampling we monitored the maturation phase of the grapes with Chardonnay maturing 30 days earlier than Moschofilero. After the harvest the grapes were destemmed, crushed and afterwards pressed in pneumatic press. Main must characteristics were determined and afterwards the must was cold settled and inoculated with selected yeast strains for the onset of the alcoholic fermentation. The alcoholic fermentation was monitored via the decrease of density and everyday measurement of temperature. The fermentations were carried out in a normal manner. At the end of the alcoholic fermentation the main wine attributes were determined and those were the ethanol content, total and volatile acidity, ph, density and colour intensity at 420 nm. Antioxidant capacity was also determined via the DPPH assay as well as the total phenol index. The Chardonnay wine had a higher alcohol content and colour intensity but lower total acidity than Moschofilero while the latter exhibited slightly higher total phenol Index and greater radical scavenging ability as measured by the DPPH assay. Both wines were very well preserved during the time of the study.

Science

White Vinification, Moschofilero, Chardonnay, Wine maturation, antioxidant activity

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https://pergamos.lib.uoa.gr/uoa/dl/object/2877200