{"id":8007,"date":"2025-03-31T14:24:04","date_gmt":"2025-03-31T11:24:04","guid":{"rendered":"https:\/\/digiagrifood.gr\/?p=8007"},"modified":"2025-04-01T09:01:03","modified_gmt":"2025-04-01T06:01:03","slug":"digiagrifood-at-the-training-seminar-wine-analysis-using-gc-ms-technology-determination-of-aromatic-profile-practical-workshop-on-wine-samples","status":"publish","type":"post","link":"https:\/\/digiagrifood.gr\/en\/digiagrifood-at-the-training-seminar-wine-analysis-using-gc-ms-technology-determination-of-aromatic-profile-practical-workshop-on-wine-samples\/","title":{"rendered":"#DigiAgriFood at the Training Seminar \u201cWine Analysis Using GC\/MS Technology, Determination of Aromatic Profile\u201d Practical Workshop on Wine Samples"},"content":{"rendered":"

The Democritus University of Thrace, leading partner of the first European Digital Innovation Hub in the Hellenic Agri-food sector, #DigiAgriFood<\/strong>, with the support of the Laboratory of Applied Microbiology & Biotechnology, organizes an online seminar on wine analysis using GC\/MS technology for determining the aromatic profile, on Friday, 4\/4\/2025, from 18:00 to 20:00.<\/span><\/p>\n

Additionally, an in-person practical session on wine samples will take place on Saturday, 5\/4\/2025, from 10:00 to 12:00 and 13:00 to 15:00, at the Department of Molecular Biology & Genetics in Alexandroupolis.<\/span><\/p>\n

Participants are advised to bring a wine sample for analysis in the lab, ideally bottled and not exposed to light or air.<\/span><\/p>\n

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Key Information:<\/b><\/p>\n

Aromatic Profile of Wine:\u00a0\u00a0<\/span><\/p>\n

The aroma of wine is a combination of volatile compounds (mainly alcohols, esters, organic acids, aldehydes, ketones, terpenes, etc.) and is influenced by factors such as the grape variety, various geographical factors (climate and soil), winemaking practices, and especially fermentation and aging. Therefore, determining the aromatic profile is considered essential for the quality and character of the wine and can significantly influence consumer acceptance.<\/span><\/p>\n

The combination of solid-phase microextraction and gas chromatography\/mass spectrometry (HS-SPME GC\/MS) is a fast, user-friendly, and highly sensitive method for directly detecting the aromatic components of wine (even at low concentrations), facilitating the certification of its characteristics and the collection of data for both commercial and research purposes.<\/span><\/p>\n

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Training Team:\u00a0\u00a0<\/b><\/p>\n