Maria KyraleouPost-Doctoral Researcher
My research focuses on compounds that confer to flavour, aroma and taste in food and mainly in alcoholic beverages. In my latest project I explore the effect of terroir on the aromatic profile of whiskey. In previous studies, I have investigated how agricultural conditions and vinification procedures affect the volatile and phenolic compounds in grapes and wines. I have developed methods for the extraction, evaluation and analysis of phenolic and volatile compounds with liquid chromatography (HPLC) and gas chromatography (GCMS, GCO). I have also experience in sensory evaluation techniques and wine tasting.
Whiskey Terroir Project
PhD in Agricultural Science
Msc in Enology and Viticulture
BSc (5-year) in Agricultural Science
Kyraleou, M.; Ganidi, W; Koundouras, S. Kallithraka, S. (2019) Tannin content and antioxidant capacity of five Greek red grape varieties. Vitis.
Basalekou, M; Kyraleou, M.; Pappas, C; Tarantilis, A.P.; Kotseridis, Y. Kallithraka, S. (2019) Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology. Food Chemistry 299:125135.
Kopsahelis, N.; Dimou, C.; Papadaki, A.; Xenopoulos, E.; Kyraleou, M.; Kallithraka, S.; Kotseridis, Y.; Papanikolaou, S.; Kookos, I.K.; Koutinas, A.A. (2018) Biorefining of wine lees and deproteinised whey lactose for the production of ethanol, tartrate salts, antioxidant-rich extract and microbial oil. Journal of Chemical Technology and Biotechnology. 93, 257-268.
Kyraleou, M.; Kallithraka, S.; Theodorou N.; Teissedre, P.L.; Kotseridis Y.; Koundouras, S. (2017) Changes in tannin composition of Syrah grape skins and seeds during fruit ripening under contrasting water conditions. Molecules. 22(9):1453.
Kyraleou, M.; Kotseridis, Y.; Koundouras, S.; Chira, K.; Teissedre, P.L.; Kallithraka, S. (2016) Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Food Chemistry, 203, 293-300.
Kyraleou, M.; Tzanakouli, E; Kotseridis, Y.; Proxenia, N; Ligas, I.; Chira, K.; Kallithraka, S. (2016) Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition. OENO One, 50 (4), 209-222.
Kyraleou, M.; Koundouras, S.; Kallithraka, S.; Theodorou N.; Proxenia N.; Kotseridis Y. (2016) Effect of irrigation regime on anthocyanin content and antioxidant activity of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Journal of the Science of Food and Agriculture, 96(3), 988-996.
Kyraleou, M.; Kallithraka, S.; Chira, K; Tzanakouli, E.; Ligas, I.; Kotseridis Y. (2015) Differentiation of wines treated with wood chips based on their phenolic content, volatile composition and sensory parameters. Journal of Food Science, 80(12) 2701–2710.
Kyraleou, M.; Pappas, C.; Voskidi, E.; Kotseridis, Y.; Basalekou, M.; Tarantilis, A.P.; Kallithraka, S. (2015) Diffuse reflectance Fourier transform infrared spectroscopy for simultaneous quantification of total phenolics and condensed tannins contained in grape seeds. Industrial Crops & Products, 74, 784-791.
Kallithraka, S.; Kotseridis, Y.; Kyraleou, M.; Proxenia, N.; Tsakiris, A.; Karapetrou G. (2015) Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing. Journal of the Science of Food and Agriculture, 95(8), 1638-1647.