Volatile Profile in Greek Grape Marc Spirits with HS-SPME-GC-MS and Chemometrics: Evaluation of Terroir Impact.

Greek grape marc spirits, although being traditional products, have lately attracted increasing attention as a revisited spirit product category. A headspace solid-phase microextraction coupled to the gas chromatography-mass spectrometry method was optimized in order to determine the volatile composition of 39 samples of grape marc spirits from eight major geographical regions of Greece and 4 protected designations of origin (PDOs). This untargeted analysis approach yielded the identification and quantification of 200 volatiles characterizing those products.

Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds.

To fine tune the production of phenolic aromas in beer, a pulsed electric field (PEF) was applied to beer wort, which was enriched with flax seeds. The choice of flax seeds as a source of FA is based on its high content of ferulic precursors and their intrinsic nutritional value. PEF was applied to ground flax seeds, with and without beta glycosidase.

Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period.

Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture.

Discrimination of varietal wines according to their volatiles.

A method is being proposed in order to discriminate bottled wines of different varieties when no other information is known. The advantages of the method consist in the fact that anyone who wants to certify the variety, which is written on the label or the area of origin, can use such a technique to achieve the conformity. Additionally, the method can be easily applied by laboratories equipped with a GC.