OINOFASMA
Application of innovative optical methods to improve the quality of Greek wine through monitoring and control of winemaking parameters.
Start Date: 25/07/2018,     End Date: 25/07/2021

The aim of this project is to bring together three winemaking enterprises (experienced in the production of particularly high quality products) and two research institutions (who possess the scientific knowledge) to apply the acquired know-how as an innovation to produce products with increased added value. In particular, the know-how of the Foundation for Research and Technology Hellas (FORTH) on optical analytical techniques and the experience of the Technological Educational Institution of Crete (TEI) in wine production handling and the analysis of physicochemical characteristics for wine production will be applied in the development of protocols and algorithms for recognition and monitoring of characteristic parameters of winemaking for selected varieties that lead to quality products. 

 

A large number of samples from different stages of the vinification process (from harvest to bottling) will be analyzed by classical (chemical) and organoleptic methods (tasting) as well as  by optical methods of analysis (eg UV-Vis, Raman, etc.) for different varieties and different winemaking operations. The results of chemical, organoleptic and optical analysis methods will be related using statistical methods. Thus, various organoleptic characteristics (e.g. color, sweetness, flavor, acidity, etc.) will be related to the chemical composition and spectral footprint of each wine by variety and wine-making operation, and algorithms will be established on how the particular parameters per vinification and variety affect the quality of the final product. Essentially, a "roadmap" for the production of quality wine will be created. By using these algorithms, the cooperating and other interested companies will be able to track the winemaking parameters that are of interest to them more easily and at a lower cost, to explore new winemaking protocols, to adapt the organoleptic characteristics of finished products to consumer requirements and generally to improve the quality of their products and thus increase their local and international market share.
In addition, natural antioxidants will be tested as part of the project instead of sulfides currently used in order to produce functional wines without chemical additives with increased added value for the producer as well as the consumer. Overall, the present proposal launches an industry and research partnership in the field of Agrofood, which will increase the added value of the wine sector in Greece and will improve its position as a winemaking country in Europe and internationally.
 

Principal Investigator

Dr. Velegrakis Michalis
Research Director

Research Associates

Dr. Filippidis Aggelos
PostDoctoral Fellow

Students

Ms. Kontzedaki Renate
M.Sc. student

Alumni

Dr. Zoumi Aikaterini
PostDoctoral Fellow
Ms. Symianaki Aikaterini
Undergraduate trainee
Mr. Orfanakis Emmanouil
M.Sc. student
Ms. Mavrakaki Styliani
Undergraduate trainee

Funding

Ereyno Dimiourgo Kainotomo