EVALUATION AND OPTIMIZATION OF THE QUALITY FACTORS DURING WINE MATURATION PRODUCED FROM CRETAN RED AND WHITE GRAPE VARIETIES. PRODUCTION OF HIGH QUALITY WINES

Abstract: 

The first objective of this research proposal is the amelioration of the wine quality obtained from Cretan grape varieties upon maturation in barrels made from different type of wood. Various factors affecting the composition and sensorial properties of wines during maturation will be studied, assessed and optimized in order to produce high quality products. These parameters are the type of wood barrel, the grape variety and the duration of maturation.

The second objective is the development and testing of an alternative wine maturation process, the so called technological maturation. This method combines the effect of wooden chips immersed in wines kept in stainless steel barrels and micro-oxygenation. The accelerated maturation to obtain more "œeconomic" wines will be compared with that achieved with wines aged in wood barrels for several months.

The third objective is the wine bottling and the monitoring of the ageing process during bottle storage in order to appraise the persistence of wine quality obtained during wood maturation.

The fourth objective is the correlation of the data obtained by expensive analytical methods (e.g. NMR) with those of less expensive methods (UV-Vis, FTIR), facilitating thus the implementation of the latter methods in an industrial scale.

Apart from classical oenological measurements, and sensory evaluation by a panel of experienced judges, this research will be carried out by exploiting the current know-how of the research institutions of Crete, namely the University of Crete (UOC), the Foundation of Research and Technology (FORTH), and the Technological Educational Institute of Crete (TEI-C) in modern analytical techniques, such as GC-MS, NMR, ATR/FTIR, UV-Vis, and Fluorescence spectroscopy. In addition, application of metabonomic approaches and multivariate statistical methods will be used to interpret the spectral data and to develop calibration models for prediction of the optimum quality characteristics of the matured wines.

Project info

Acronym:
OLDWINE
Coordinating Institution:
University of Crete
Scientific Coordinator:
Dais Photis
Research Team 2 Leader:
Velegrakis Michalis
Research Team 3 Leader:
Fisarakis Ioannis

Stats

I.D.:
719
Mis:
377213
Duration (months):
42
Budget:
600 000.00
Diavgeia:
ΑΔΑ: Β4ΛΔ9-ΡΘΑ

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