Department of Chemistry
Library of the School of Science

2021-11-03

2021

Tzachristas Alexandros

Χ. Προεστός, Αν. Καθηγητής, Τμήμα Χημείας, Εθνικό και Καποδιστριακό Πανεπιστήμιο Αθηνών
Π. Ζουμπουλάκης, Αν. Καθηγητής, Τμήμα Επιστήμης και Τεχν. Τροφίμων, Πανεπιστήμιο Δυτικής Αττικής
Π. Ταταρίδης, Επ. Καθηγητής, Τμήμα Επιστημών Οίνου Αμπέλου και Ποτών, Πανεπιστήμιο Δυτικής Αττικής
Ν. Θωμαΐδης, Καθηγητής, Τμήμα Χημείας, Εθνικό και Καποδιστριακό Πανεπιστήμιο Αθηνών
Γ. Κοτσερίδης, Καθηγητής, Τμήμα Επιστήμης Τροφίμων και Διατροφής του ανθρώπου, Γεωπονικό Πανεπιστήμιο Αθηνών
Α. Χατζηλαζάρου, Καθηγήτρια, Τμήμα Επιστημών Οίνου Αμπέλου και Ποτών, Πανεπιστήμιο Δυτικής Αττικής
Μ. Δασενάκη, Επ. Καθηγήτρια, Τμήμα Χημείας, Εθνικό και Καποδιστριακό Πανεπιστήμιο Αθηνών

Development of winemaking technologies without the addition of sulphites and study of wine authenticity by means of metabolomics

English

Development of winemaking technologies without the addition of sulphites and study of wine authenticity by means of metabolomics

In the competitive context of the global wine market, the research for modern winemaking methods and verified authentic wines is considered a prerequisite. The first objective of this thesis was to investigate different winemaking methods without the addition of sulphites. The second objective was the development of methods for the study of the metabolomic profile of wines with and without added sulphites with the use of ultra-high performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC/Q-ToF-MS/MS).
In the first part of the experimental section, vinifications with and without sulphites were conducted in different grape varieties. The main differences are presented regarding the main oenological properties, selected metabolites, total phenolic content and antioxidant activity. The effect of the treatment with Hippophae rhamnoides leaves on on selected indices and sensory profile of sulphited and unsulphited wines is also presented.
Modern analytical platforms provide a new perspective in wine authenticity assessment in comparison to the traditional sensory evaluation. In addition to the vinifications without sulphites, we investigated 97 and 46 samples of white and red wines respectively using UHPLC/Q-ToF-MS/MS. Methods were developed and verified for target and “suspect” screening of wine samples. Univariate statistical analysis was conducted to recognize similarities/differences between wines from different varieties in each variable. Supervised multivariate statistical analyses were conducted, with the use of the Random forest Machine learning algorithm for the white wines and Orthogonal Partial Least Squares Discriminant analysis for the reds. Reliable predictive models were constructed, with satisfying results, regarding sensitivity and selectivity for all classes. The main biomarkers were identified that contributed significantly to class discrimination.

Science

Greek Wine, Sulphite free vinifications, Wine Authentiticy, Metabolomics, Chemometrics

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https://pergamos.lib.uoa.gr/uoa/dl/object/2964597