Managing the ripening of the grapes of the varieties Mouchtaro and Savatiano using phytohormones for the production of high quality products. MOU-SA

• Post by: enologyadm
• 4 Μαρτίου 2019
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Co-ordinator : Kotseridis Georgios

MOU-SA focuses on the chemical, biochemical and transcriptional analysis of grape berries during the distinct stages of ripening, aiming to determine the optimum ripening time for the production of specific types of wine. The ultimate goal is to determine the optimum harvest time according to the desired type of wine based on the presence and evolution of particular chemical flavour compounds in both grapes and produced wines. Linking the chemical composition to the organoleptic characteristics of the particular types of wine will provide producers with an objective management method and a tool for determining the harvest time.

The Laboratory of Oenology and Alcoholic Beverages is responsible for the cultivation interventions and plant hormone applications during the grape ripening, for the laboratory analysis and prepossessing of grapes for precursor and phenolic compounds as well as gene expression analysis (RNA level). The laboratory will also conduct winemaking of Savatiano and Mouhtaro grapes for each ripening stage and analysis on the produced wines. Sparkling wine from Savatiano and oak aged wine from Mouhatro grapes will be produced.

Partners

• Laboratory of Oenology and Alcoholic Beverages – Agricultural University of Athens
• Muses Estate