Search Results - "KOTSERIDIS, Y."

Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine by Kotseridis, Yorgos, Baumes, Raymond

“…The aroma extract dilution analysis method was used to detect the impact odorants of Bordeaux Cabernet Sauvignon and Merlot wines extracts, as well as those of…”
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Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy by Tarantilis, P.A., Troianou, V.E., Pappas, C.S., Kotseridis, Y.S., Polissiou, M.G.

“…Mid-infrared spectroscopy combined with appropriate software was used in an attempt to differentiate Greek red wines of different varietals origin, including…”
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Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time by Kontaxakis, E., Tarantilis, P. A., Kotseridis, Y., Pappas, C., Basalekou, M., Kallithraka, S.

“…Color, phenolic content, and chemical age values of red wines made from Cretan grape varieties (Kotsifali, Mandilari) were evaluated over nine months of…”
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Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay by Kotseridis, Y.S., Spink, M., Brindle, I.D., Blake, A.J., Sears, M., Chen, X., Soleas, G., Inglis, D., Pickering, G.J.

“…A solid phase microextraction (HS-SPME)–GC–MS methodology was established for the analysis of 3-alkyl-2-methoxypyrazines (MPs) in wine using a stable isotope…”
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Effect of high hydrostatic pressure on selected red wine quality parameters by Christofi, S., Malliaris, D., Kotseridis, Y., Panagou, E., Proxenia, N., Kallithraka, S.

“…The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alternative method for wine preservation, which could also lead…”
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Evaluation of Saccharomyces pastorianus impact to Sauvignon blanc chemical & sensory profile compared to different strains of S. cerevisiae/bayanus by Troianou, V., Toumpeki, C., Dorignac, E., Kogkou, C., Kallithraka, S., Kotseridis, Y.

“…Enhancing flavors and/or improving fermentation parameters through the use of different species of yeast strains is nowadays a frequent challenge in winemaking…”
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Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing by Blake, A., Kotseridis, Y., Brindle, I.D., Inglis, D., Pickering, G.J.

“…3-Alkyl-2-methoxypyrazines (MPs) are grape- and insect-derived odour-active compounds responsible for green and vegetative perceptions in wine, and at elevated…”
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Yeast strain affects 3-isopropyl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine by PICKERING, G.J., SPINK, M., KOTSERIDIS, Y., INGLIS, D., BRINDLE, I.D., SEARS, M., BEH, A.-L.

“…Background and Aims:  3‐Isopropyl‐2‐methoxypyrazine (IPMP) is both a grape‐ and insect‐derived trace compound found in wine that can contribute green…”
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Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine by Pickering, G J, Blake, A, Kotseridis, Y

“…3-alkyl-2-methoxypyrazines (MPs) represent an important and potent class of odor-active compounds associated with wine quality. 30 ng/l each of…”
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Synthesis of labelled [ 2H 4]β-damascenone, [ 2H 2]2-methoxy-3- isobutylpyrazine, [ 2H 3]α-ionone, and [ 2H 3]β-ionone, for quantification in grapes, juices and wines by Kotseridis, Yorgos, Baumes, Raymond, Skouroumounis, Georges K

“…The syntheses of four isotopically labelled aroma compounds, [ 2H 4]β-damascenone, [ 2H 2]2-methoxy-3-isobutylpyrazine, [ 2H 3]α-ionone, and [ 2H 3]β-ionone,…”
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An analytical method for studying the volatile compounds of Merlot noir clone wines by Kotseridis, Y. (Bursar of State Scholarships Foundation of Greece.), Beloqui, A.A, Bertrand, A, Doazan, J.P

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Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay by Kotseridis, Yorgos, Baumes, Raymond L, Skouroumounis, Georges K

“…Quantitative analysis of free and hydrolytically liberated β-damascenone in grapes and wines was developed, using a stable isotope dilution assay. Free…”
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Quantitative determination of β-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay by Kotseridis, Yorgos, Baumes, Raymond L, Bertrand, Alain, Skouroumounis, Georges K

“…Quantitative analysis of β-ionone has been developed, using a stable isotope dilution assay. This was applied to red wines from different cultivars and…”
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Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay by Kotseridis, Yorgos, Baumes, Raymond L., Bertrand, Alain, Skouroumounis, George K.

“…Quantitative analysis of 2-methoxy-3-isobutylpyrazine (MIBP) in grapes and wines was developed, using a stable isotope dilution assay. This was applied to red…”
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Influence of Vineyard Location and Vine Water Status on Fruit Maturation of Nonirrigated Cv. Agiorgitiko (Vitis vinifera L.). Effects on Wine Phenolic and Aroma Components by Koundouras, Stefanos, Marinos, Vassilios, Gkoulioti, Anna, Kotseridis, Yorgos, van Leeuwen, Cornelis

“…The influence of site on grape and wine composition was investigated for Vitis vinifera L. cv. Agiorgitiko in the Nemea appellation area in southern Greece…”
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Determination of Volatile Compounds in Grenache Wines in Relation with Different Terroirs in the Rhone Valley by Sabon, Isabelle, de Revel, Gilles, Kotseridis, Yorgos, Bertrand, Alain

“…This paper describes the study of 19 wines of the Grenache Noir cultivar obtained from representative soils of the Rhone Valley according to their geographical…”
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Quantitative Determination of Sulfur-Containing Wine Odorants at Sub Parts per Billion Levels. 2. Development and Application of a Stable Isotope Dilution Assay by Schneider, Rémi, Kotseridis, Yorgos, Ray, Jean-Loïc, Augier, Christian, Baumes, Raymond

“…[2H10]-4-Mercapto-4-methylpentan-2-one (d 10-1), [2H2]-3-mercaptohexan-1-ol (d 2-2), and [2H5]-3-mercaptohex-1-yl acetate (d 5-3), deuterated analogues of…”
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Differentiation of the Aromas of Merlot and Cabernet Sauvignon Wines Using Sensory and Instrumental Analysis by Kotseridis, Yorgos, Razungles, Alain, Bertrand, Alain, Baumes, Raymond

“…The aromas of six Merlot and three Cabernet Sauvignon wines of the 1996 vintage from the Bordeaux region were evaluated by sensory analysis. A panel of…”
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Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine by Kotseridis, Y, Baumes, R

“…The aroma extract dilution analysis method was used to detect the impact odorants of Bordeaux Cabernet Sauvignon and Merlot wines extracts, as well as those of…”
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Quantitative Determination of Sulfur Containing Wine Odorants at Sub-ppb Levels. 1. Synthesis of the Deuterated Analogues by Kotseridis, Yorgos, Ray, Jean-Loïc, Augier, Christian, Baumes, Raymond

“…[2H10]-4-Sulfanyl-4-methylpentan-2-one (d10-SMP), [2H2]-3-sulfanylhexan-1-ol (d2-3SH), and [2H5]-3-sulfanylhexyl acetate (d5-3SHAc), the labeled analogues of…”
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