Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece.

Despite Xinomavro ( L.) being a well-known noble red grape variety of northern Greece, little is known about its ''bouquet'' typicity. Volatile compounds of Xinomavro wines produced using a common vinification protocol were analyzed by gas chromatography-mass spectrometry and sensory descriptive analysis was carried out with a trained panel.

Impact of Assimilable Nitrogen Supplementation on Metabolic Response and Aromatic Profile of Moschofilero Wine.

The concentration of nitrogen in must is critical to yeast fermentation efficiency and wine aroma profile. The present work determined the effect of the amount of yeast assimilable nitrogen (YAN) on fermentation kinetics, aroma production, and gene expression patterns of the wine yeast . Fermentations were performed under two different YAN concentrations of must.

Occurrence of aflatoxin B1 and ochratoxin A in dried vine fruits from Greek market.

Twenty-six samples of dried vine fruits from Athens and Thebes (Central Greece) market were simultaneously extracted and cleaned up by immunoaffinity columns and analysed for aflatoxin B1 (AFB1) and ochratoxin A (OTA). A combination of ELISA and HPLC methods was applied for the determination of AFB1. Recovery was 97.