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School of Agriculture

Faculty of Agriculture Forestry and Natural Environment

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Laboratory of : Oenology and Alcoholic Beverages

Year Established: 2016

Founding Act: Government Gazette 1000/Β/11-04-2016

Address / Contact

  1. Location: Building of the Department of Food Science & Technology, Agroktima A.U.Th., Thermi, 57001
  2. Email: steord@agro.auth.gr / nkaffe@agro.auth.gr
  3. Telephone: +30 2310 997847, 991640

Head of Laboratory:

Stergiani (Stella) Ordoudi, Associate Professor of Food Science – Oenology & Alcoholic Beverages

 

Members – Teaching staff

  1. Stergiani (Stella) Ordoudi, Associate Professor

Tel.: 2310 997847

E-mail: steord@agro.auth.gr

  1. Magdalini Chatzikamari, Dr., Laboratory Teaching Staff

Tel: 2310 99 1679

E-mail: magdah@agro.auth.gr

 

Emeritus and Former Professors

  1. Evangelos Soufleros, Professor Emeritus
  2. Panagiotis Kandylis, former Assistant Professor

 

Subject area

Science and Technology of wine and alcoholic beverages:

  1. Chemistry, analysis, microbiology and biochemistry of food, musts and wine
  2. Quality and authenticity of wine, spirits and alcoholic beverages
  3. Organoleptic evaluation of wines, spirits and alcoholic beverages
  4. Winemaking technology
  5. Technology of spirits and alcoholic beverages
  6. Exploitation of by-products
  7. Development of new wine products and alcoholic beverages
  8. Design and implementation of winery facilities
  9. European and National legislation, Geographical indications of wine and alcoholic beverages

 

Historical background and mission

The Laboratory of Oenology and Alcoholic Beverages, established in 2016 at the School of Agriculture of the Aristotle University of Thessaloniki, focuses on the science and technology of wine and alcoholic beverages, with particular emphasis on products derived from grapevine and other agricultural raw materials.

Its activities integrate education, research and applied services, covering areas such as wine chemistry and microbiology, fermentation technology, quality and authenticity control, sensory analysis, and the development of innovative and reduced or low-alcohol products. Special emphasis is placed on developing modern analytical and technological methods within a sustainability framework.

 

The Laboratory maintains strong links with the wine sector of Northern Greece, collaborating with wineries, producers and research institutions, while supporting undergraduate, postgraduate and doctoral education, as well as international student mobility.

 

Education

  • Undergraduate studies

The Laboratory staff contributes specialized courses related to core subjects of Oenology and Alcoholic Beverages

  • Oenology and Alcoholic Beverages (N045E)
  • Oenology and Alcoholic Beverages II (N329E)
  • Analytical Chemistry (N332E)
  • Food Chemistry II (N301Y)
  • Food Analysis (N303Y)
  • Postgraduate courses in the framework of two Postgraduate Programs of the FST Department
  • “Food Science and Nutrition”
  • “Food and Beverage Law”, in collaboration with the Law School of AUTh
  • Supervision of MSc and PhD theses
  • International students and internships

 

Research fields

  • Quality assurance, safety and authenticity of wines and alcoholic beverages
  • Optimization of winemaking processes
  • Standardizing production for traditional spirits and alcoholic products
  • Development of sustainable and novel products, including low-alcohol and fermented fruit-based beverages
  • Valorization of winery and brewery by-products

 

Laboratory Infrastructure/Expertise

The Oenology and Alcoholic Beverages Laboratory operates within the Food Science and Technology Department facilities, using both dedicated and shared research infrastructure. The Laboratory applies the following technologies, analytical methods and experimental protocols:

  1. Microvinification and fermentation trials, including monitoring of fermentation kinetics, evaluation of key oenological parameters and oxidative stability assessment
  2. Rapid, non-destructive quality evaluation of wine, alcoholic beverages and raw materials using optical spectroscopy techniques (e.g. UV–Vis, FTIR), combined with spectroscopic data processing and multivariate data analysis tools
  3. Chemical profiling (sugars, organic acids, alcohols, amino acids and natural pigments) using high-performance liquid chromatography (HPLC-DAD, HPLC-RI)
  4. Assessment of antioxidant activity in raw materials and finished products (wines and beverages)
  5. Sensory evaluation of wines and spirits

Information