Amyndeon‐naoussa: the two faces of Xinomavro

Enhancing the sensory profile of wine by the use of different microorganism has been always a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile.

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

According to the vintage, it may be difficult for vine growers to make a decision regarding the type of wine in relation with the soils.

Wine aroma is a complex gaseous mixture composed of various compounds; some of these molecules derive directly from the grapes while most of them are released and synthetized during fermentation or are due to ageing reactions

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.