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Articles by I. Provolisianou-Gerogiannaki
Total Records ( 2 ) for I. Provolisianou-Gerogiannaki
  Gerogiannaki-Christopoulou Maria , T. Masouras , I. Provolisianou-Gerogiannaki and M. Polissiou
  The volatile compounds are very important for the quality and acceptability of monovarietal wines and its distillates. The professional wine industries in the most areas are relatively young and little is known about those wines and its distillates volatile concentration. Those aromatic volatiles depend on many factors such as grape variety, alcoholic fermentation of must, microclima of cultivated area, vinification procedures employed, wine distillation etc. In this research the volatile constituents of two different Appellation of Origin Controlled (AOC) from Peloponissos (Island of The Ancient Kind Pelopos), Agiorgitiko and Morchofilero (Hellenic native grape varieties (Vitis vinifera L.) wines and its distillates were determined by head space GC-MS. The distillates are characterized by a high content of alcohols, acetates, ethyl esters and fatty acids whereas terpenes and norisoprenoids, alcohols, ethyl esters, acetates, fatty acids were the main constituents present in monovarietal wines(5µg L 1 for a-ionone to 268.4 mg L 1 for methanol). The results shows that the concentration and the complicity of terpenes, norisoprenoids, alcohols, ethyl esters and other volatiles in wine and distillate samples gives the unique character of those Hellenic alcoholic drinks and the complicity of compositional characteristics gives the profile of those native Hellenic varieties.
  M. Gerogiannaki-Christopoulou , M. Polissiou , P. Tarantilis , I. Provolisianou-Gerogiannaki and E. Anagnostaras
  Twenty red and white grape varieties (Vitis vinifera L.) were studied for pectin methyesterase activity during alcoholic fermentation of grape must. Methanol production in final wines from those grape samples was quantified. For the concentration of pectin methyl esterase activity a titrimetric method was used. Methanol concentration in final monovarietal wines quantified by Gas Chromatography Flame Ionization Detector (GC-FID). Methanol levels ranged from 30.5-121.4 mg L 1 in white wines and 61-207 mg L 1 in red wines. The highest level was found in Agiorgitiko from Nemea. Methanol content of red wines increased with fermentation time because pectinesterase activity grows with the microorganism’s activity of must. All the results show that methanol levels of monovarietal red and white wines are under the maximum acceptable limits of International Office of Vine and wine (O.I.V.) and do not represent a risk to consumer health.
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