Green, vegetal flavors in wine are typically associated with fruit that has not achieved the
desired level of ripeness. Often such wines suffer from other quality issues linked to grape …

Green, vegetal flavors in wine are typically associated with fruit that has not achieved the
desired level of ripeness. Often such wines suffer from other quality issues linked to grape …

In order to exploit efficiently very high resolution satellite multispectral data for precision
agriculture applications, validated methodologies should be established which link the observed …

… George Kotseridis, they developed and evolved the best possible clones and varieties,
making the best wine possible. Another important and innovative factor is that since 2000, the …

The syntheses of four isotopically labelled aroma compounds, [ 2 H 4 ]β-damascenone, [ 2
H 2 ]2-methoxy-3-isobutylpyrazine, [ 2 H 3 ]α-ionone, and [ 2 H 3 ]β-ionone, whose natural …

Quantitative analysis of free and hydrolytically liberated β-damascenone in grapes and wines
was developed, using a stable isotope dilution assay. Free β-damascenone was isolated …

The influence of site on grape and wine composition was investigated for Vitis vinifera L. cv.
Agiorgitiko in the Nemea appellation area in southern Greece. Three nonirrigated plots were …

Quantitative analysis of β-ionone has been developed, using a stable isotope dilution assay.
This was applied to red wines from different cultivars and regions. The Burgundy Pinot noir …

Quantitative analysis of 2-methoxy-3-isobutylpyrazine (MIBP) in grapes and wines was
developed, using a stable isotope dilution assay. This was applied to red grapes and wines from …

Wines produced from autochthonous Vitis vinifera varieties have an essential financial impact
on the national economy of Greece. However, scientific data regarding characteristics and …