Dourtoglou Vasilis, D.E.A., PhD

Organic Chemistry-Wine Chemistry-Biochemistry-Enzymology

Teaching

Introduction to Organic Chemistry for Oenologists, Origin of the Chemical Compounds of Wines and Spirits, Aromatic Compounds and Methods of Analysis.

Focused research interests:

• In the way of regulation of cellular metabolism, grape, at the level of expression of genetic information and at the level of enzyme activity and expression of endogenous enzymes.
• In the determination of chemical molecules and in general all biomolecules resulting from the expression of the enzymes of its action both during the ripening of the grape, during the fermentation of the must, the technological processing, the maturation and the end of the aging of the wine.
• In the behavior of biomolecules in model systems related to wine but also to food and beverages.
• In the determination of agricultural drug residues and in general in the determination of foreign compounds to grapes and wine in the finished products, as well as in the raw materials.
• In the evaluation of new varieties, which are introduced for the first time in our country, but also in the evaluation of old varieties in terms of expression of the molecular composition, chemical and large molecular composition, in the final aroma, appearance, taste, of the wine produced from them.