Agiorgitiko (Vitis vinifera L. cv.) is the most widely cultivated indigenous red grape variety in Greece, known for the production of Protected Designation of Origin Nemea wines.
The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011).
Hanseniaspora spp. are one of the most common yeast isolates in vineyards and wineries and play an important role in wine-making.
The wine sector is undergoing considerable transformation, particularly as a result of climate change and increasing consumer expectations for quality products, in a globalised and increasingly competitive market.
Depending on the variety, grapes contain several chemical classes of aromatic compounds (i.e., terpenols, norisoprenoids, benzenoids) mainly stored as glycosides in berry skin.