Amyndeon‐naoussa: the two faces of Xinomavro

There are yet many gaps in our knowledge about the aroma potential of winemaking grapes and its measurement. Trying to bring some light into this question, a new general strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes has been developed

Grape seeds account for around 5% of the weight of the whole grape berry, representing approximately 40%-50% of the solid by-products that the different wine industries generate during the winemaking process.

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.

It is often said that wine is a complex matrix and the chemical analysis of wine with the thousands of compounds detected and often measured is proof. New technologies can assist not only in separating and identifying wine compounds, but also in providing information about the sample as a whole. Information-rich techniques can offer a fingerprint of a sample (untargeted analysis), a comprehensive view of its chemical composition. Applying statistical analysis directly to the raw data can significantly reduce the number of compounds to be identified to the ones relevant to a particular scientific question. More data can equal more information, but also more noise for the subsequent statistical handling.

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.