Dr. George Kotseridis

CCOVI Scientist
Oenologist
Brock University, St. Catharines, Ont.
Email: gkotseridis@brocku.ca
Phone: 905-688-5550 x6123
Fax: 905-688-3104
Office: IH 202

Education

• PhD in Wine Analytical Chemistry- Faculty of Enology Bordeaux II, Department of Biological and Medicine Sciences, Specialization Viticulture-Enology 1999 Dissertation title: Studies on the aroma of Merlot and Cabernet Sauvignon wines from Bordeaux region

• (D.U.A.D.) Diplome universitaire a l'aptitude a la degustation des vins, Faculty of Enology Bordeaux II, Department of Biological and Medicine Sciences, Specialization Viticulture-Enology 1996

• MSc (D.E.A.- Diplome d'Etudes Approfondies) in Viticulture and Enology – Enology Faculty of Bordeaux II, Department of Biological and Medicine Sciences, Specialization Viticulture-Enology 1995 Thesis title: Comparative study of volatile compounds of Merlot Noir wines originating by various clones
• D.N.O. (Diplome National d’énologue) from the Pharmacy Faculty of Montpellier, Universite I, France, 1994
• Diploma (five-year degree) in Agricultural Engineering-specialization Food Science & Technology. Agriculture Department, University of Thessaloniki, 1993 Greece.

Research

Wine flavour research, wine chemistry, fermentation and ageing aroma compounds, precursor aroma compounds, polyphenols, anthocyanes, procyanidins, tanins, winemaking technology and influence on chemical parameters, winemaking

Selected Publications and Presentations

RESEARCH PUBLICATIONS:

• Κotseridis Yorgos (1992). Vinification of Xinomavro grapes. Evolution of phenolics compounds. Bachelor Thesis Agricultural Department of Thessaloniki-Food Science–Greece.
• Κotseridis Yorgos (1994). Vinification Maceration Carbonique des vins de Baujolais. Diplôme National d'Œnologue (D.N.O.) thesis, Universite Montpellier I, Faculté de Pharmacie.
• Κotseridis Yorgos (1995). Etude de l’arome des vins de divers clones de Merlot Noir. Msc thesis. Universite II Bordeaux, , Faculté d'Œnologie.
• Κotseridis Yorgos (1999). Etude de l’arome des vins de Merlot et de Cabernet Sauvignon de la region Bordelaise. PhD thesis. Universite II Bordeaux, , Faculté d'Œnologie.
  

IN RESEARCH JOURNALS:

•  Anocibar-Beloqui, A., Kotseridis, Y., Bertrand, A. Determination de la teneur en sulfure de diméthyle dans quelques vins rouges. J. Int. Sci. Vigne Vin 1996, 30, 167-170.
• Kotseridis, Y., Anocibar Beloqui, A., Bertrand, A., Doazan, J. P.  An Analytical Method for Studying the Volatile Compounds of Merlot Noir Clone Wines. Am. J. Enol. Vitic. 1998, 48, 44-48.
• Kotseridis, Y., Baumes, R., Skouroumounis. Synthesis of Labelled β-Damascenone-[²H₄], 2-Methoxy-3-isobutylpyrazine-[²H₂], α-Ionone-[²H₃], and β-Ionone-[²H₃], for Quantification in Grapes Juices and Wines., G. J. Chromatogr. A 1998, 824, 71-78.
• Kotseridis, Y., Anocibar Beloqui, A., Bayonove, C.L., Baumes, R., Bertrand, A. Effects of selected viticultural and enological factors on levels of 2-methoxy-3-isobutylpyrazine in wines. J. Int. Sci. Vigne Vin 1999, 33, 19-24.
• Kotseridis, Y., Baumes, R., Bertrand, A., Skouroumounis, G. Quantitative determination of 2 methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay. J. Chromatogr. A, 1999, 841, 229-237.
• Kotseridis, Y., Baumes, R., Bertrand, A., Skouroumounis G. Quantitative determination of β-ionone in red wines and grappes of Bordeaux using a stable isotope dilution assay J. Chromatogr. A 1999, 848, 317-325.
• Kotseridis, Y., Baumes, R., Skouroumounis, G.K. Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay. J. Chromatogr. A 1999, 849, 254-264.
• Kotseridis Y., Ray J.L., Augier C., Baumes R. Quantitative Determination of Sulfur Containing Wine Odorants at sub-ppb Levels Part I : Synthesis of the Deuterated Analogues. J. Agric. Food Chem. 2000, 48, 5819-5823
• Kotseridis Y., Razungles A., Bertrand A., Baumes R. Differentiation of the Aromas of Merlot and Cabernet Sauvignon Wines Using Sensory and Instrumental Analysis. J Agric. Food Chem. 2000, 48, 5383-5388
• Kotseridis, Y., Baumes, R. Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation and in the produced wine. J. Agric. Food Chem. 2000, 48, 400-406.
• Sabon I., De Revel G., Kotseridis Y., Bertrand A. Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone valley, J. Agric. Food Chem., 2002, 50(22), 6341-6345
• Scneider R., Kotseridis Y., Ray J.L., C. Augier., Baumes R. Quantitative Determination of Sulfur Containing Wine Odorants at sub parts per billion levels. Part 2. Development and Application of a Stable Isotope Dilution Assay. J. Agric. Food Chem. 2003, 51, 3243-3248
• Schneider R., Kotseridis Y., Belancic Majcenovic A, Augier C. and Razungles A. Quantification of furaneol and homofuraneol in Vitis vinifera wines by stable isotope dilution assay using GC-MS/MS. - In: "Flavour research at the dawn of the twenty-first century". Ed. Le Quéré J.L., Etiévant P.X., Tec. et Doc. Lavoisier, Cachan, France, p 710-714. 2003
• S. Koundouras, V. Marinos, A. Gkoulioti, Y. Kotseridis, C. van Leeuwen. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components. J Agric Food Chem. 2006 Jul 12;54(14):5077-86.
• S. Yanniotis , G. Kotseridis, A. Orfanidou, A. Petraki. Effect of ethanol, dry extract and glycerol on the viscosity of wine. Journal of Food Engineering  81 (2007) 399–403.
• Symeou E., Galiotou-Panayotou M., Kechagia D.,  Kotseridis Y. Analysis of major aroma compounds of Asyrtiko wines subjected to pre-fermentative skin      maceration. J. Agric. Sci.  (2007), 145, 577-585
• P.A. Tarantilis, V.E. Troianou, C.S. Pappas, Y.S. Kotseridis and M.G. Polissiou. Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy. Food Chemistry, 111, (2008) 192-196
• Y.S. Kotseridis, M. Spink, I. D. Brindle, G. J. Pickering, A. J. Blake, M. Sears X. Chen, G. Soleas and D. Inglis^. Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay. J. Chromatogr. A. J. Chromatogr. A. 1190 (2008) 294–301.
• G. J. Pickering, M. Spink, Y. Kotseridis, D. Inglis, I. D. Brindle, M. Sears and A-L Beh. Yeast strain affects 3-isopropyl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine. Aust.  J. Grape Wine R.  14, 230–237, 2008
• Pickering, G. J., Spink, M., Kotseridis, Y., Brindle, I. D., Sears, M. and Inglis. D. The influence of Harmonia axyridis morbidity on 2-Isopropyl-3-methoxypyrazine and development of ladybug taint in Cabernet Sauvignon wine. Vitis . 46 (2) (2009)
•  D. Kechagia, Y. Paraskevopoulos, E. Symeou, M. Galiotou-Panayotou,  Y. Kotseridis. Influence of prefermentative treatments to the major volatil compounds of Assyrtiko wines. J. Agr. Food Chem.  2008 56(12):4555-63.
• G. J. Pickering, M. Spink, Y. Kotseridis, I. D. Brindle, M. Sears and D. Inglis. Morbidity of Harmonia axyridis mediates ladybug taint in red wine. Journal of Food, Agriculture & Environment. (2008) Vol.6 (3&4) : 133-137
• Dimitris Sarris, Yorgos Kotseridis, Maria Linga, Seraphim Papanikolaou. Enhanced ethanol production, volatile compounds biosynthesis and removal of fungicide during growth of a newly isolated Saccharomyces cerevisiae strain on enriched pasteurized grape musts. Eng. Life Sci. 2009, 9, No. 1, 29–37
• A. Blake, Y. Kotseridis, I. D. Brindle, D. Inglis, M. Sears and G. J. Pickering. Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other key constituents of Riesling and Cabernet Franc wine.  J. Agr. Food Chem 2009, 57 (11), 4680-4690.
• S. Koundouras, E. Hatzidimitriou, M. Karamolegkou, E. Dimopoulou, S. Kallithraka, I. Tsialtas, E. Zioziou, Y. Kotseridis. Influence of irrigation and rootstock on the phenolic content and aroma potential of Vitis vinifera L. cv. Cabernet-Sauvignon grapes.  J. Agr. Food Chem. 2009, 57 (17), 7805-7813.
• Pickering, G.J., Blake, A. Kotseridis, Y. Effect of closure, packaging and storage conditions on impact odorants of wine. Czech Journal of Food Science 2009, 27, S62-S65
• A. Blake, Y. Kotseridis, I. D. Brindle, D. Inglis, M. Sears and G. J. Pickering., Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odorants of Riesling and Cabernet Franc wine during bottle ageing.  Food Chem. 2010, 119(3), 935-944.
  

INTERNATIONAL SYMPOSIUMS:

• Arômes varietaux et de fermentation. Bertrand, A. ; Anocibar-Beloqui, A. ; Guedes de Pihno, P. ; Kotseridis Y. In Proceedings of the twenty-first Congreso mundial de la Vina y el Vino, Punta del Este-Uruguay, Nov 1995 ; Office International de la Vigne et du Vin (Eds) Paris, 1995 ; pp 63-94.
• Recherche et selection des descripteurs olfactifs des vins rouges. Elaboration d'un profil sensoriel.  Y. Kotseridis, G. de Revel et A. Bertrand. Feuillete Vert 1060, O.I.V., Mars 1997, Paris.
• 3-isobutyl-2-methoxypyrazine, responsible of vegetative aroma in wines ; Viticultural and Winemaking factors. Y. Kotseridis, A. Anocibar Beloqui et A. Bertrand. Symposium In Vino Analytica, Bordeaux 16-18 Juin 1997, pages 252-255.
• Quantification of important aroma compounds in grapes and wines. Kotseridis, Y. ; Baumes, R. ; Skouroumounis, G.  In Proceedings of the 10th Australian Wine Industry Technical Conference 1998.
• Etude de l’arôme des vins rouges de Merlot de la région bordelaise. Yorgos Kotseridis, Alain Razungles, Alain Bertrand,  Raymond Baumes. 1^er Colloque sur les Merlots d’Italie, Aldeno-Trento, Italie, (28-29 octobre 2000).
• Designation of biologically active compounds in Greek varieties grapes- Research on theitr roles as chemically protective agents. Kotseridis Y., Charoutounian S., Anastasiadi M., Kazantzoglou G., Skaltsounis L., Psachoulia F., Pintzas I. Traditional Mediteranean Diet :Past,Present and Future, 21-23 April 2004, Athens
• Occurrence of ochratoxin A and its behaviour during the winemaking process. Kotseridis Y., Kalligerou G., Gialitaki M., Athanasopoulos P. 2^nd International Confernece MEDIET 2005, 20-22 April 2005, Athens, National Hellenic Research Foundation, Greece
• Winery visits and wine tourism. Kotseridis Y. 2^nd International Symposium on Marketing Destinations and their venues, 9-11 February, Athens 2006.
• Identification of potent odorant compounds on Greek white wines. Liapi S., Kranias K., A. Mallouchos, Kotseridis G. 2^nd International Symposium on the evaluation and exploitation of grapes of corresponding terroir through winemaking and commercialization of wines, 1-3 June 2006, Santorini Greece. Editor George Kotseridis, Book of Proceedings, pp 85-91.
• Wine aroma and flavor. George KOTSERIDIS, 2^nd International Symposium on the evaluation and exploitation of grapes of corresponding terroir through winemaking and commercialization of wines, 1-3 June 2006, Santorini Greece. Editor George Kotseridis, Book of Proceedings, pp 75-78.
• Irrigation effects on the phenolic and aroma potential of Vitis vinifera cv. Syrah. 8th International Enology Symposium "ŒNO 2007" Bordeaux,  25-27 June 2007. Kanakis I., Rizou S., Hatzidimitriou E., Kotseridis Y. and Koundouras S., 2007.
•  Volatil compositions of Merlot and Cabernet Sauvignon wines aroma. Sensorial data/ quantification of important impact odorants and effect of some technological parameters on their production levels. Y. KOTSERIDIS, A. BERTRAND, , R. BAUMES, G. SKOUROUMOUNIS. “Bacchus at Brock, the third international interdisciplinary wine conference. June 7-9, 2007”, Canada.
  

Workshops  - Outreach - Canada

• 22 March 2011 – Deacidification methods,  Montreal
• 26 May 2011 – VQA seminar to Enologists of Niagara – Brock University- Winemakers forum
• 15 June 2011 – Workshop at Lake Erie North Shore – Winemakers forum
• 22 June 2011 – Workshop at VQA Prince Edward County - Winemakers forum