Yeasts is the most dominant and significant microbial community during alcoholic fermentation, not only because it ensures the completion of fermentation but also shapes the quality characteristics of the final product. In the framework of this research project, native yeasts were isolated, genetically and technologically characterized and finally evaluated, both laboratory and industrial scale in winemaking. Briefly, 190 yeast strains 
were isolated from 14 wine samples at the end of alcoholic fermentation. The resulting collection includes 23 Saccharomyces cerevisiae strains and 7 strains from non-Saccharomyces species. Various phenotypic tests were developed to assess technological traits of oenological significance. In parallel, laboratory-scale fermentations were conducted using pasteurized Assyrtiko must, and the resulting wines were evaluated based on oenological, aromatic, and organoleptic parameters. Subsequently, the indigenous strains with the highest oenological potential were selected and tested under realistic winemaking conditions at winery installations for two consecutive years. The production process followed the winery’s standard protocol, and the resulting wines were bottled in glass containers. Throughout the fermentations, key parameters such 
as fermentation kinetics, oenological analyses, survival rates of the inoculated strains, volatile aroma compound production, organoleptic properties, and wine aging were monitored. Additionally, further technological characteristics of the selected indigenous yeast strains were studied, including their growth kinetics at two different temperatures, to determine their suitability for completing secondary fermentation. Finally, at an industrial scale, in collaboration with GAIA Winery (Nemea), a base wine was inoculated with the selected indigenous yeast strains to produce sparkling wines. Oenological and chemical analyses, as well as organoleptic evaluations, were conducted at 3 and 9 months after bottling. In conclusion, all indigenous yeast strains tested produced high-quality wines with distinct organoleptic profiles. Moreover, each strain exhibited different interactions with the native S. cerevisiae populations present in the must, highlighting their potential for diversifying wine profiles.
Project Τitle: Isolation, Identification & Evaluation of Indigenous Yeast strains in the direction of producing high-quality wines of high added value. Evaluation of the aromatic profile of the resulting wines
Project Duration: 09/11/2020-31/12/2023
Project URL:https://wvbs.uniwa.gr/ergastiria/ergastirio-epistimon-oinoy-kai-poton/
Project Framework & Funding: ESPA 2014-2020_ Co-financed by Greece and the European Union, Operational Program Competitiveness, Entrepreneurship, and Innovation 2014-2020
Total deposits: €268,428.63
Scientific coordinator (UNIWA): Professor Paraskevopoulos Ioannis
Consortium – Partners: GAIA Wines-Departments of Wine, Vine and Beverages Sciences, UNIWA
Research publications in International Scientific journals:
- Tzamourani A., Paramithiotis S., Favier M., Coulon J., Moine V., Paraskevopoulos I., Dimopoulou M. (2024), “New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea Thermotolerans.” Microorganisms 12(4).
- Tzamourani, A., Evangelou, A., Ntourtoglou, G., Lytra, G., Paraskevopoulos, I. and Dimopoulou, M. “Effect of Non- Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic ProFiLe of Assyrtiko Wine,” (2024). Applied Sciences 14, no. 4 (2024): 1522.
- Tzamourani, A., Taliadouros, V., Paraskevopoulos, I., & Dimopoulou, M. (2023). Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece. Frontiers in Microbiology, 1–14.
Research publications in International Conferences
- Tzamourani A., Mourdoukoutas N., Paraskevopoulos I., Dimopoulou M., Evaluation of biofilm formation on oenological surfaces by new isolated Brettanomyces bruxellensis strains, Mikrobiokosmos, Larisa 2023 (poster presentation)
- Tzamourani A., Mazonaki V., Paraskevopolos I. and Dimopoulou M., Developing a new yeast selection method for wine fermentation starters, Mikrobiokosmos, Larisa 2023 (poster presentation)
- Tzamourani A., Goulioti E., Evangelou A., Kotseridis G, Arapitsas P., Paraskevopoulos I. and Dimopoulou M., Evaluation of indigenous Saccharomyces cerevisiae isolates for their potential use as fermentation starters in Assyrtiko wine, Macrowine, Bordeaux 2023 (poster presentation)
- Tzamourani A., Houhoula D., Paraskevopoulos I. and Dimopoulou M, Exploring the metabolic and phenotypic diversity of indigenous yeasts isolated from Greek wine, Macrowine, Bordeaux 2023 (poster presentation)
- Tzamourani A., Petridou A., Fermeli M.D., Paraskevopoulos I., Dimopoulou M., Technological evaluation of wine yeast isolated from Greek wine, ICAPP, Serbia 2022 (poster presentation)
- Tzamourani A.P., Papachristou G., Grampsas A., Evangelou A., Lytra G., Paraskevopoulos I. and Dimopoulou M*, Exploring the technological properties of indigenous yeasts isolated from Greek wines, Food Micro, Athens 2022 (poster presentation)
