The Soufli region cultivates both international and indigenous varieties, such as Keratsouda, Karnachalas and Boyialamas. The project sought to highlight the aroma and taste of these wines, utilizing modern scientific knowledge and adapting cultivation and winemaking practices.<\/p>\n\n\n\n
Through techniques such as leafing, grapes acquire desirable flavor and aromatic characteristics, while attention to the intensity and time of application is necessary, especially under conditions of climate change, to avoid their dehydration and deterioration of the aroma.<\/p>\n\n\n\n
In the winery, the care continues: the fermentation temperature, <\/strong>the addition of nutrients, <\/strong>Protection from oxygen and the selection of the appropriate yeast contribute to the release of the desired aromas and the formation of a characteristic organoleptic profile. At the same time, the use of antioxidants for white wines and tannins for red wines ensures the stability and vibrancy of colors and aromas.<\/p>\n\n\n\n Scientific knowledge about the volatile components that are responsible for quality and determine the characteristics of aroma and flavor in wines is a key point in the effort to control and improve wine quality.<\/p>\n\n\n\n In addition, the indigenous microbial flora of grapes \u2014 yeasts and bacteria \u2014 can enhance the quality characteristics of the wine.<\/p>\n\n\n\n The result is wines that reflect the local identity of Soufli., <\/strong>that combine tradition with science.<\/p>\n\n\n\n EO TRADITION \u2013 KNOWLEDGE \u2013 DEVELOPMENT<\/strong><\/p>\n\n\n\n Project: INNOVATION IN LOCAL WINE VARIETIES<\/strong><\/p>\n\n\n\n The Members of the Operational Team:<\/strong><\/p>\n\n\n\n 1. INTERNATIONAL EDUCATION AND DEVELOPMENT COMPANY \u2013 TRANSCOOP<\/p>\n\n\n\n 2. OENOLOGY & ALCOHOLIC BEVERAGES LABORATORY \u2013 AGRICULTURAL UNIVERSITY OF ATHENS<\/p>\n\n\n\n 3. APPLIED MICROBIOLOGY & BIOTECHNOLOGY LABORATORY \u2013 REPUBLICAN UNIVERSITY OF THRACIE<\/p>\n\n\n\n 4. WINERY \u2013 DISTILLERY GR. BELLAS E.E.<\/p>\n\n\n\n 5. SOUFLIOU WINE COOPERATIVE<\/p>\n\n\n\n 6. FEDERATION OF PROFESSIONAL, CRAFTSMANSHIP & COMMERCIAL ASSOCIATIONS OF EVROS<\/p>\n\n\n\n 7. OENOLOGY RESEARCH UNIT \u2013 UNIVERSITY OF BORDEAUX<\/p>\n\n\n\n The funding came from MEASURE 16 COOPERATION OF THE RURAL DEVELOPMENT PROGRAMME 2014 \u2013 2020 \u2013 SUB-MEASURE 16.1 \u2013 16.2 \u201cESTABLISHMENT AND OPERATION OF OPERATIONAL GROUPS OF THE EUROPEAN INNOVATION PARTNERSHIP FOR THE PRODUCTIVITY AND SUSTAINABILITY OF AGRICULTURE\u201d \u2013 ACTION 2: \u00abImplementation of the operational plan (project) of the Operational Groups of the EIP for the productivity and sustainability of agriculture\u00bb<\/p>","protected":false},"excerpt":{"rendered":" \u03a3\u03c4\u03b7\u03bd \u03c0\u03b5\u03c1\u03b9\u03bf\u03c7\u03ae \u03c4\u03bf\u03c5 \u03a3\u03bf\u03c5\u03c6\u03bb\u03af\u03bf\u03c5 \u03ba\u03b1\u03bb\u03bb\u03b9\u03b5\u03c1\u03b3\u03bf\u03cd\u03bd\u03c4\u03b1\u03b9 \u03c4\u03cc\u03c3\u03bf \u03b4\u03b9\u03b5\u03b8\u03bd\u03b5\u03af\u03c2 \u03cc\u03c3\u03bf \u03ba\u03b1\u03b9 \u03b3\u03b7\u03b3\u03b5\u03bd\u03b5\u03af\u03c2 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