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Yorgos Kotseridis
Ass. Professor, Agricultural University of Athens
Yorgos Kotseridis received his Diploma in Food Science/School of Agriculture from the Aristotle University of Thessaloniki, Greece, in 1993. In 1992 he moved to France for post-graduate studies in Enology. After acquiring the 'Diplome Nationale d'Oenologue' he continued his post-graduate studies with a scholarship from the 'Greek Scholarships Foundation'. He received his D.E.A. and PhD degree in Enology/Viticulture from the University of Bordeaux, Faculty of Enology, in 1995 and 1999 respectively.
He initiated his career as a free lancer enologist in Greece, collaborating with various wineries, as also as an oenologist of the Central Union of Cooperative wineries of Greece, and in 2003 he joined Food Science Department as a Lecturer of Enology and since 2008 as an Assistant Professor. He is teaching Enology to the undergraduated students and Wine Technology and Wine Tasting for the MSc Viticulture and Enology. He supervised more than 20 Master thesis of Msc students till now. Many of his research interests are dealing with viticultural trials and mainly the impact on wines, wine evaluation and he received industrial funding by private companies for field evaluation trials and mainly varieties adaptation to various locations allover Greece. His research focuses on wine flavour, fermentation and ageing aroma compounds, precursor aroma compounds, polyphenols, anthocyanes, procyanidins, tanins, winemaking technology and influence on chemical parameters. He has co-authored more than 30 publications.
He is collaborating with Cool Climate Oenology and Viticulture Institute at Brock University Ontario Canada, where he worked and he is conducts research on deacidification trials as also maturity indexes for red varieties.