Hatzidimitriou Effimia

Hatzidimitriou Effimia

Assistant Professor

Laboratory of Food Chemistry and Technology
Aristotle University of Thessaloniki
Faculty of Sciences
School of Chemistry
54124, Thessaloniki


  • Laboratory Food Control
  • Technology and Biotechnology of Food and Beverages
  • Oenology I
  • Oenology II


Phenolic and aromatic potential of grapes and wines

  • Phenolic and aromatic potential of grapes and wines.
  • Study of the volatile fraction of the traditional wine Retsina.
  • inification techniques and processes used for the improvement of elaborated wines.
  • Vinification by-products.

Wine sensory analysis

  • Panel selection and training in sensory analysis.
  • Method development for descriptive sensory analysis.
  • Application in wine and balsamic vinegar.
  • Determination of odor detection threshold of volatile compounds.
  • Xinomavro wines typicality.