Project Description
Mission
Your chance to flaunt your mission and qualities that you want people to know. Make sure you don't miss out on anything important.
Values
Your chance to flaunt your mission and qualities that you want people to know. Make sure you don't miss out on anything important.
Innovation in local winemaking
Vineyards and wine production in Greece are part of history, culture & civilization. In the Soufli region, international and indigenous varieties are cultivated, with the most important varieties being Karlahana, Boyalama, Keratsouda, etc. Until now, however, there has been a lack of knowledge about the aroma of local varieties and their improvement practices. This gap is to be filled by the project, which aims to highlight the local wine varieties of Soufli.
The project includes
1. Experimental interventions with leafing of different intensity that result in earlier ripening & better aroma development.
2. Inoculation of the must of the varieties with indigenous yeast strains and their comparison with simple spontaneous fermentations as well as with a selected commercial strain. Evaluation of the aroma of each variety based on the yeast strain.
3. Use of natural antioxidants to improve the product produced by preserving the aromas and color of the wines.
4. Experimental micro-winemaking.
5. Dissemination of the project results and the methodology for transferring the model to other regions.
The Work Units (WUs) of the project:
• EE1 Recording the aromas of 3 local grape varieties in wine production and application of oenological practices. Includes the collection of three wine varieties (1st year vintage of the project), the production of wines with A) addition of yeast strains, B) addition of antioxidants. Creation of the aromatic organoleptic profiles of the produced wines.
• EE2 Application of methods for identifying the main volatile components of the aroma of the 3 varieties. Includes the identification of the volatile compounds responsible for the aroma. Also, proposals for the application of viticultural and oenological practices based on the results.
• EE3 Implementation of viticultural practices to improve aroma – Winemaking. Interventions with leafing of different intensity (2nd year harvest of the project) & production of the corresponding wines, evaluation of the effects & tasting.
• EU4. Promotion – Dissemination Actions. Includes all dissemination actions.
• EU 5 Coordination. Includes the coordination and monitoring actions of the project.
The Project
Our project highlights the local wine varieties of Evros through innovative viticulture and winemaking practices.
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