Professional Documents
Culture Documents
DELIVERABLE 3.1.3
Study on local wine production processes in Epirus
July 2013
1
TABLE OF CONTENTS
INTRODUCTION........................................................................................................ 3
1.
2.
3.
4.
5.
6.
SPIRITS .......................................................................................................... 35
7.1 Tsipouro and Grape Spirits ..................................................................................... 35
7.1.1 Traditional Production of Tsipouro ................................................................... 37
7.1.2 Modern methods for the production of tsipouro ................................................ 39
7.1.3 Tsipouro and its ingredients ............................................................................ 39
7.1.4 Alcohol in human body ................................................................................... 43
7.1.5 Legal framework on distillation ........................................................................ 44
7.2 Vinegar ................................................................................................................. 45
7.2.1 Historical Data ................................................................................................ 45
7.2.2 Vinegar & health ............................................................................................ 46
7.2.3 Methods of acidification .................................................................................. 48
7.2.4 The ingredients of vinegar .............................................................................. 50
7.2.5 Legal framework on acidification ..................................................................... 51
7.
DELICACIES .................................................................................................... 53
8.
LIQUEURS ....................................................................................................... 58
9.
10.
REFERENCES ................................................................................................ 70
INTRODUCTION
The project entitled Cross-border Network for the Promotion of Wine Products is intended
to the establishment of joint actions aiming at the promotion of cultural and natural heritage
on one hand, and the development of tourism at the cross border region between Greece and
Italy on the other, with wine and vine as the main axis. The corporate structure for this
specific project, which bears the acronym WINENET, consists of the following five bodies:
Development Agency of Epirus S.A. (Coordinating Partner), Regional Unit of Ioannina,
Municipality of Konitsa, Municipality of Cellino San Marco (Brindisi, Apulia) and Municipality of
Guagnano (Lecce, Apulia).
The present study-project is part of the Work Package 3 Studies/Researches of the project
and aims to study the processes of wine production in Epirus and the recording of relevant
legislation.
Apart from the introduction chapter, the current study consists of ten additional chapters. In
the first chapter these is the wine description of the region of Epirus where a record of the
areas with vineyards, wine production in the country and presented the produced wines.
The second chapter presents the launch of vintage and the factors that shape it.
In the third, fourth and fifth chapter present respectively modern and traditional
techniques for white, red and sparkling wines. Respectively for each category of wine it is
presented typical wines of the region and wine-growing regions where it is produced.
In the sixth chapter it is presented the legislation governing the wine, both Community and
national.
The next chapter deals with spirits and specifically tsipouro and vinegar. Regarding tsipouro it
is presented modern and traditional preparation methods, analyzed its components and
examined the effects of alcohol on the human body. Regarding vinegar, it is presented
historical data and methods of acidification, analyzed its components while there is also a
record of the legislative framework governing acidification.
In the eighth chapter there is a record of traditional dishes of Epirus directly related to the
wine tradition and culture of the wider region and the ninth chapter presents liqueurs
prepared with tsipouro like rakomelo.
Finally the tenth chapter concentrates the current European and national legislation on
alcoholic beverages. This chapter is the listing of references.
The working group
Ioanna Papaioannou, Project Manager, Agronomist of Agricultural Economy, Aristotle
University of Thessaloniki, MSc
Vasilios Tsekeridis, Assistant Project Manager, Engineer of Planning and Regional
Development, Master in BA, MSc in Finance
Argyropoulou Kyriaki, Engineer of Planning and Regional Development, MSc
Purpose and Methodology of the Study
The present study has as main purpose the recording of traditional and modern methods of
production of vine products. The production procedures are studied and described, starting
from the delivery of the grapes till the production of the final vine product (wine, distilled
vinegar & food). Simultaneously, the legislative framework related to the aforementioned
production is presented which, on the one hand is an extremely complex and involves the
production of alcoholic beverages, and on the other hand ensures that the final product
quality and public health.
The data presented in this study are mainly from primary census survey conducted in
collaboration with all the production units in the region (wineries, vinegar factories,
workshops manufacturing of local products, producers) , but also from all the persons
involved within these authorities (Region of Epirus, Regional Unit of Ioannina, Directorate of ,
Agriculture and Veterinary, State General Laboratory ) .
One of the main goals of this study is the presentation of those processes that are supported
by the global literature and lead to legitimate existing products, with further prospects for
development and growth. For this purpose, appropriate laboratory tests are conducted, with
respect to the relevant legislation, demonstrating and documenting the accuracy of secondary
sources used .
20072008
20082009
2,456.53
2,502.51
2,176.76
4,567.81
5,009.43
4,945.20
2,557.14
2,639.59
2,653.09
Thessaly
3,320.44
4,308.05
4,396.50
Epirus
748.25
666.62
696.09
Ionian Islands
3,039.93
2,935.15
2,933.40
West part of
Greece
11,093.27
9,503.09
9,380.11
Central Greece
8,161.45
8,441.28
8,104.40
Peloponnese
12,152.02
12,161.79
12,012.20
Attica
6,216.00
7,257.67
7,207.80
North Aegean
3,140.80
3,135.74
3,155.95
South Aegean
4,330.34
4,406.44
4,397.50
Crete
8,123.50
8,042.78
8,030.45
Total
69,907.48
71,010.14
70,089.45
Prefecture
Eastern
Macedonia Thrace
Central
Macedonia
West Macedonia
%
7.8
20032004
Quantity
256,800
%
6.65
20042005
Quantity
255,500
201,820
6.52
245,150
6.34
33,100
1.07
60,460
Thessaly
155,800
5.03
358,900
Peloponnese
West
Central
Greece
Attica &
Islands
Crete
985,000
31.8
687,296
22.19
934,930
793,100
25.6
Total
3,097,766
100
Eastern
Macedonia Thrace
West &
Central
Macedonia
Epirus
20022003
Quantity
241,650
%
5.95
20052006
Quantity
175,373
%
4.29
20062007
Quantity
198,849
%
5.1
273,160
6.36
355,360
8.68
274,593
7.04
1.56
53,350
1.24
51,950
1.27
53,200
1.36
9.29
367,250
8.55
328,310
8.02
241,513
6.19
1,721,500
40.08
1,457,700
35.62
1,346,200
34.52
24.19
889,870
20.72
1,117,765
27.31
1,162,145
29.8
538,600
13.94
734,370
17.1
606,100
14.81
623,500
15.99
3,864,340
100
4,295,000
100
4,092,558
100
3,900,000
100
1,469,500 38.03
*: Quantity in HL
Source: Ministry of Rural Development and Food, in: ICAP (2010)
Historically, there is evidence indicating that the wine activity in the region of Epirus, Zitsa in
particular, has a long tradition dating back to at least 600 AC. At the Regional Unit of
Ioannina, the cultivation of varieties for the production of wine started during the 16th
century. During the 19th century, travellers mention Zitsas vineyard, sparkling wines in
particular, which are produced by the local variety Debina1 (Ministry of Rural Development,
2013).
However, the appearance of phylloxera in the area (mid 20th century) and the invasions of
conquerors during the Second World War brought enormous destruction of Epirus vineyards.
A significant obstacle to the revival of the wine activity in the region is the aging of the local
population, as a result of the massive emigration of young people from Epirus. The cases of
local people attempting to be involved in viticulture again is extremely limited, which is largely
due to the high demands of this manual job (Vakalis, 2003).
In 1954, the first attempt to regenerate Epirus vineyard is made through the establishment
of the Viticultural Cooperative of Zitsa, which, during the first years of its operation, had
limited facilities (Ministry of Rural Development, 2013). At the same time, at the end of the
1950s, Evangelos Averoff contributed decisively to the replanting of Metsovo, through the
planting of the first vines of the French variety Cabernet Sauvignon and bottling successfully
the first wine bearing the name Katogi Averoff at his place of residence. During the
following years, stumps of vines of local varieties are also found, which are under
investigation by the Averoff Foundation (http://www.katogi-strofilia.gr/history.html).
In 1973, the first organised winery of the region is established in Zitsa, following the initiative
of the Union of Agricultural Cooperatives of Ioannina. A year before, under the threat of
complete extinction of Debina variety, the Viticultural Zone of Zitsa was institutionalised as a
wine of High Quality Appellation of Origin (VQPRD, D 183, G.G. 40//17.03.1972 and
1
According to other reports, Debina is cultivated in the region of Epirus since the 7th century AD
(Ministry of Rural Development and Food, 2013).
228173, G.G. 287/b/27.04.72). This particular region includes the vineyards of six settlements
of the Municipality with the same name (Zitsa, Karitsa, Ligopsa, Gavrisioi, Protopappa,
Klimatia)2. During the same period, in the context of an organised attempt of both
governmental and cooperative bodies for restructuring and modernisation, replanting of the
region is carried out using pest-resistant rootstocks grafted with cuttings resilient to
phylloxera as well as through the introduction of linear cultivation practices (Ministry of Rural
Development, 2013). These efforts paid off, which is evident today by the production of
certified wines of exceptional quality.
Table 3. Produced wines of the Prefecture of Epirus
Category
Level
Wine
Acknowledgement/
amendment G.G.
PDO Wines
Region
PDO
4 0/A/ 1 7 .3 . 1 97 2
Zitsa
2 87 /B/ 2 7 .4 . 1 97 2
6 17 /B/ 1 2 .1 0 . 19 9 2
7 47 /B/ 3 0 .0 8 . 19 9 5
PGI
Wines
(Local)
Prefecture
PGI of Epirus
6 57 // 2 3 .5 . 2 00 0
Region
PGI of Ioannina
(Local wine of Ioannina)
1 26 // 2 6 .2 . 1 99 7
2 62 // 7 . 4. 1 9 97
1 90 // 2 0 .2 . 2 00 2
PGI of Metsovo
1 40 // 3 . 3. 1 9 97
1 12 5 // 2 3. 7 . 20 1 0
2
The largest part of the Zone is situated at the plateau of Zitsa (average altitude:650 m.), and the rest is situated
either at higher altitude, at the slopes of the surrounding mountains (up to 800 m.), or at lower altitudes, at the
slopes of the mountain leading to the riverside of Kalamas river (up to 550 m.) (Makris, 2007).
3
Historically, apart from Zitsa, wine regions that are also referred include Grammeno (Municipality of Passaronos),
Abelochori (Municipality of Pramanta), Metsovo and Votonosi (Municipality of Metsovo), Kalaki (Municipality of
Pogoni), Aristi (Municipality of Zagori), as well as the region of Konitsa (Vakalis, 2003, Makris, 2007).
Varieties
Recom m ended
Allow ed
Viticultural
unit
Epirus
Malagouzia , Rhoditis Rs
(Alepou)
Regional
Unit
Ioannina
Vlachiko , Bekari
Xinomavro (Xinogaltso,
Popolka), Sauvignon Blanc B
Syrah N
Arta
Agiorgitiko , Asproudes
(3)5 Mavroudia (3), Debina
, Cabernet, Sauvignon N,
Chardonnay B
Thesprotia
Preveza
Debina
Exponential number 1 indicates that the variety is indicated in regions where the altitude is 350 metres or more.
When the altitude is lower it is allowed. Exponential number 2 indicates varieties of double and special use.
Exponential number 3 indicates groups of white or coloured varieties under study and identification, e.g. Mavroudia
are included in the varieties named Mavraki (Lakonia), Mavrostyfo (Argolida) etc.
( ., . , . (2000)).
During the process of ripening, sugars' quantity (mainly glucose and fructose) on grapes
berries is increased, while the levels of acids are decreasing. The link between the two
ingredients is determined by the level of grapes degree of ripeness and it is expressed using
the equation
Degree of ripeness = Total sugars / Total acidity
In order to establish the exact harvesting time various maturity indicators are used by wine
makers, which are usually numerical ratios of sugars to acids or individual acids
concentration, such as tartaric acid to all of them, as well as other parameters (Tzitzi M.,
Kyparissiou, P., 2008).
Measurements of sugars percentage of grapes in the vineyard is carried out using a
refractometer for measuring sugar content in Brix, while acidity measurement requires
laboratory environment (titration using 0,1n NaOH). To determine the musts content in
sugars a densitometer is used calibrated based on Baume degrees - 0Be. In both cases the
results are matched through certain tables of sugars content per litre (Tzitzi M., Kyparissiou,
P., 2008).
When grapes are ready, harvesting period begins, which is carried out either manually or
using machines. In cases of manual picking, it is also desirable to sort the grapes. This means
the avoidance of collecting rotten or infected bunches while taking care not to hurt the plants
and not to pick up leaves, stalks, and helices, which later affect negatively the produced
wines quality. Mechanical gathering automatic harvesting machinery, becomes more and
9
more famous, as it is the most economic and efficient method. However, in order to be
applied, vineyards should be appropriately designed to allow the movement of the machine.
Therefore, it will never be possible for it to replace human in vineyards situated at slopes or
terraces, or to be used for the harvest of infected grapes. (Tzitzi M., Kyparissiou, P., 2008).
The beginning of the harvest should delay 2-3 days in case of rainfall, to allow the grapes to
regain their natural yeasts, which are responsible for alcoholic fermentation. In rainy weather
quality characteristics of grapes are downgraded, while if harvest is quite delayed there is a
risk of fungal growth (rotting) and deterioration of raw materials health status (Politis G.
2002).
10
2. WHITE VINIFICATION
3.1 Modern Techniques
In principle, white wines are produced by the fermentation of the must of white grape
varieties, which takes place exclusively in this must, without the grape marc necessarily
included in that. The fact that during white vinification it is not necessary to include must and
grape marc constitutes its most important difference to red vinification and, thus, the
separation of must should be performed as soon as possible. There are also cases in which
white wine is produced by red grapes, such as Kabanitis wine, as well as cases in which
fermentation may be carried out with white varieties grape marc. (Soufleros . 2000)
White varieties vinification is a quite sensitive process, requiring particularly careful handling
by the wine maker and the separation of the must as soon as possible. The absence of
tannins in white varieties grapes, protecting the must from oxidation, as well as the typically
delicate nature of their aromas often create risks to the successful outcome of vinification
(Konstantinou G. 2009).
In the case of white wines, a prerequisite is the harvesting of grapes on the right time
depending on their ripening, which is when their most intense aroma is achieved, since, as
usually said a white wine without aroma has nothing. In our case, the word aroma is used
to refer to the aroma of grapes mainly, not the secondary aroma developed during a
successful alcoholic fermentation process. (Soufleros . 2000)
The said appropriate time is just before grapes get to the stage of full maturation, since early
harvesting gives equally delicate and usually cleaner and more discrete wines compared
to late harvesting. (Soufleros . 2000).
Grapes are taken to the winery and, straight after that, the berries are crushed, while the
stage of destemming is not essential. The objective of crushing the berries is to crush the
skin of the berry and take out their juice and flesh. In the case of white vinification, the
presence of stems facilitates the separation of the must during the process of pressing the
grape mash, and no special problems occur, since grape marc is removed from the beginning
and there is only must left for fermentation. (Soufleros . 2000).
In certain cases - white vinification through skin contact maceration, the process of
destemming, i.e. separating the stems from the berries.
When the grapes quality is excellent, grape mash (must, skin and seeds) may stay for some
hours at low temperature, so that to enrich the aromas and flavours of the must. There are
characteristics of aromas and flavours on the skin, which are released in the must, after a
short period that they are together, a process called skin contact maceration. This is
carried out at low temperatures, which ensure to a great extent that the above mentioned
astringent and bitter characteristics will not come out, while preventing the process of
alcoholic fermentation. This way, the maceration of water soluble substances is achieved,
without alcohol, since fermentation has not started yet. If this process is carried out at
temperatures around zero and/or below zero, then it is referred as cold maceration. The
application of the above mentioned technique called cold maceration requires appropriate
equipment, i.e. tanks with cooling system, preventing the rise in temperature of the mixture
and, ultimately, the beginning of alcoholic fermentation. (Tzitzi M., Kyparissiou, P., 2008;
Konstantinou G., 2009; Soufleros H. 2000).
The next stage of processing includes the separation of the must from the rest of the grape
mashs ingredients (skin and seeds) at the wine press. The modern, so called pneumatic
11
presses work through the filling of an inner tube lying within them, with air or water. This
way moderate pressure of the grape mash is achieved, avoiding the transfer of the grapes
skin in the must. The percentage of must from each filling of the wine press depends on the
variety, grapes condition and the desired result of each vinification. Usually low pressures are
applied on high quality wines, to get first-press must only, i.e. the first part of the must from
the wine press. (Konstantinou G. 2009)
Before the beginning of alcoholic fermentation it is many times necessary to correct the
must. In theory, having specified the appropriate time for the beginning of the harvest,
balance of the must is already achieved at the vineyard in a natural way and without the
involvement of the wine maker. However, unfavourable weather conditions may lead to
incomplete as well as excessive and hasty ripening of the grapes. Therefore, in regions with
dry and warm climate it is usually necessary to increase the musts acidity, as it is reduced
with the ripening of the grapes. This is achieved by adding tartaric acid before and/or during
alcoholic fermentation process, something that should be done very carefully, since if the
required amount is exceeded the wine will become bitter. On the other hand, in regions with
cooler climate and, thus, less sunshine, vineyards show problems related to grapes ripening.
In such cases, certain countries allow the addition of sugar at the beginning of alcoholic
fermentation, a process known as chaptalisation, aiming at increasing the alcohol content of
the produced wine, not its sweetness, since during alcoholic fermentation that follows, all
added Sugar is converted to alcohol (Konstantinou G. 2009).
Another important process during whine vinification is sulphitation. White must does not
have adequate phenolic compounds for protection, while at the same time oxidation effects
are more intense and profound on the colour and primary aroma. The quantity of SO2 that
will be used depends on the grapes condition, the musts acidity, its pH and its temperature.
Therefore SO2 protects the must from oxidation by binding oxygen, and inhibits the growth of
microorganisms, as it is much more active against bacteria than against yeast. (Soufleros .
2000).
After the wine press, the must is placed in stainless steel tanks, where it is left to stand at
low temperature for about 24 hours. During this time, precipitation of solid particles of the
must by the action of gravity takes place - static debourbage, while sediment, called wine
lees is formed, and then removed (Tzitzi M., Kyparissiou, P., 2008; Konstantinou G., 2009).
The cooling of the must may be also applied for this purpose (Soufleros H. 2000). Wines
produced after debourbage are clearer, with a more stable and less sensitive to oxidation
colour. (Konstantinou G. 2009). The process of debourbage may be carried out using other
methods, such as floatation (suspended particles use inert gases to get to the surface
forming foam), centrifugation and filtration (using special filters) (Tzitzi M., Kyparissiou, P.,
2008; Soufleros, H. 2000).
Alcoholic fermentation is a process during which the musts sugars are converted to
alcohol using yeasts while temperature is released simultaneously. A typical process is the
addition of readymade yeasts to the must that are sold in the market, replacing natural ones,
thus ensuring a much more confident and expected outcome. If yeasts are not added by the
wine maker, fermentation is called natural, while in other cases controlled. Alcoholic
fermentation takes place in stainless steel tanks under controlled temperatures. Temperature
at this stage is maintained at low levels, usually not exceeding 18 - 20 oC, since above this
limit primary aromas of the wine are lost and its freshness is reduced. Whether oak barrels
will be used at this stage or not depends on the desired result and the variety of the grapes.
For example Chardonnay can be fermented and matured in oak barrels. During maturation
12
within the barrel batonnage process takes place, during which the wine is mixed with its
wine lees and yeasts, resulting in the enhancement of its aroma and flavour. Wines vinified
using the method of batonnage are usually more expensive than those vinified in tanks,
have more intense aroma, richer body and greater aging potential. (Konstantinou G. 2009).
After alcoholic fermentation malolactic fermentation takes place, during which malic acid that
has intense and acid taste is converted by lactic acid bacteria of wine (or added too) into
lactic acid, thus reducing the wines acidity. This fermentation strengthens the richness and
fullness of the wines aroma with mild aromas resembling those of dairy products, such as the
aroma of butter (Konstantinou G. 2009). It is an optional process for white wines and it is
usually desirable for those intended to be consumed after the process of maturation and
aging in barrels (Tzitzi M., Kyparissiou, P., 2008).
After the completion of alcoholic fermentation wines are transferred to clean tanks, where
they are left to stay so that to separate the wine lees they have additional debourbage.
Each tank has its own aroma and flavour and, after repeated tastings the most appropriate
mixture is determined, expressing the best possible final product every time. Any problematic
vinification will be identified at this stage and it will not be included in the final blend.
(Konstantinou G. 2009)
Following this, the wine is stabilised in terms of its content in both tartrates tartaric
stabilisation and proteins proteinic stabilisation. The wines tartrates that come from
the grapes, despite being harmless to humans, make it cloudy and should be removed. This
is why in tanks with a temperature control system, temperature should be below 0 oC so that
tartrates precipitate and, subsequently, removed from the wine through another transfer.
Suspended particles are also removed using a similar process. Usually bentonite is added to
wine, which aggregates suspended protein particles and drifts them in the form of sediment
at the bottom of the tanks. Last remaining undesirable substances (yeasts, salts, amount of
sediment) are removed through filtering. Soon after that most white wines are bottled and
distributed in the market while maintaining their freshness. (Konstantinou G. 2009)
13
WINE PRESS
ALCOHOLIC FERMENTATION
DESTEMMING
CRUSHING
WINE LEES
14
STABILISATION
MATURATION-AGING
BOTTLING
DEBOURBAGECLARIFICATION
FILTERING
15
By applying the methods of white vinification in the Viticultural Zone of Zitsa (as defined in
the relevant legislation) quality dry white wine is produced exclusively by the indigenous
variety Debina, bearing the geographical indication Zitsa Protected Designation of Origin
(PDO). These are wines with a bright lime-green to pale yellow colour, and the aromas of
citrus fruits, green apple, pear and white blossoms. Wines with a balanced taste, full body
and the characteristic acidity of the region, as well as discrete aromatic and long lasting
aftertaste. Their alcohol content is very low 11.0% vol.
To use the indication Reserve for Dry White P.D.O. Wines of Zitsa, they should be aged for
at least one (1) year, of which it should be for at least six months in oak barrels and for three
(3) months in bottles. Correspondingly, to use the indication Grande Rserve they should
be aged for at least two (2) years, of which it should be for at least twelve (12) months in
oak barrels and for six (6) months in bottles.
Debina, as well as the rest of allowed and recommended white varieties cultivated in the
region (Gewurtztraminer, Chardonnay, Riesling, Sauvignon blanc, Rhoditis, Malagouzia)
excellent dry and semi-dry white wines are produced bearing the relevant geographical
indication from strictly demarcated areas production zones (as determined by the
corresponding Ministerial decisions) and meet the exact specifications every time. Thus wines
bearing the following indications are produced:
PGI of Epirus Protected Geographical Indication Epirus Pict. 1
PGI of Ioannina Protected Geographical Indication Ioannina Pict. 2
PGI of Metsovo Protected Geographical Indication Metsovo Pict. 3
16
17
3. RED VINIFICATION
In areas and during years that grapes ripening is not appropriately completed and they are
sour, reduction of acidity is required. To achieve this, calcium carbonate or neutral potassium
tartrate is used. In the other case (increase) tartaric acid is used.
The last process, which is essential in red vinification too, the maceration of the grapes
pigment in the wine is facilitated, while allowing its long maturation in oak barrels (Soufleros
H. 2000). The sulphitation of wines should necessarily be indicated with the statement
contains sulphites on the label of bottled wines, in accordance with current legislation.
For alcoholic fermentation various rooms and containers have been used over the years.
Initially carved stones and clay pots were used; then successively tanks made of wood,
cement, coated cement, coated steel and, finally, stainless steel (Soufleros H. 2000).
In recent years, the most widely used tanks in vinification are called vinificators in the form
of closed stainless tanks equipped with a cooling jacket for better temperature control and a
pump system for mixing the must. (Tzitzi M., Kyparissiou, P., 2008).
Alcoholic fermentation of red varieties takes place at temperatures that should not exceed
30 oC and the musts sugars are gradually converted to alcohol while heat is released. While
the grape marc (skin and seeds) is within the must, the maceration of the grapes
18
pigment takes place, which will gradually pass on to the must. Initially the maceration of
anthocyanins (red pigments) takes place, which are more water soluble, and then, during
alcoholic fermentation, the maceration of tannins (phenolic compounds) takes place, since
both the presence of alcohol and the temperature increase are necessary for them to dissolve
and pass on to the wine. This process is intensified through the mixing of the must, as it is
pumped from the bottom of the tanks and transferred to the top, from where it wets the
grape marc, which are gathered there floating during fermentation, creating the so-called
hat. The duration of maceration depends on the desired final type of wine, the variety and
the quality of the vinified grapes. In the case of rose wines, maceration will only last some
hours, between 12 and 24, in order to limit the maceration of the grapes pigment and create
its pink colour. If vinification is intended for the production of mild red wines, maceration
lasts up to five days, while if it is intended for the production of excellent aged wines this
process can last up to one month and go on after the completion of alcoholic fermentation post-fermentation maceration. (Konstantinou G. 2009).
The separation of must and grape marc is carried out in two phases. The first one includes
the removal of the must-wine from the fermentation tank allowing it to flow freely and its
transfer to another tank unpressed wine or first-press wine. The second phase includes
the removal of the must-wine from the grape marc pressed wine, which is considered
qualitatively inferior than unpressed wine. (Soufleros . 2000).
There are several types of wine presses - machines that make the separation and from where
pressed wine is taken, which, in most cases, is not mixed with the remaining wine
(Konstantinou G. 2009).
Malolactic fermentation takes place after alcoholic fermentation, and is a process relevant
to the majority of red aged wines, as the conversion of malic acid to lactic acid is desirable for
the improvement the wines flavour. It is called fermentation despite the fact that it is caused
by bacteria and, during this process the unripe character of wine is reduced. In the case of
light red wines with fruity character intended for immediate consumption, the stage of
malolactic fermentation is usually omitted. (Konstantinou G. 2009).
Red wines intended for aging will be left for a period of up to 24 months in oak barrels. That
is the place where the wines rest and mature slowly and steadily, taking advantage of the
little oxygen that passes through the pores of the wood - oxidative aging. The
aggressiveness of fresh wines tannins is tempered, while at the same time the aromas of
wood, vanilla, spices or tobacco are transferred to it, under the beneficial influence of the
oak. At different times many types of wood have been used by wine makers to make barrels,
which did not deliver the desired results so oak was never finally replaced. They either had
high porosity, allowing a great amount of oxygen passing through them, or intense aromas
covering the wines original aromas. Therefore, for the production of barrels for vinification,
mainly white oak is used, (Quercus alba) from the forests of U.S.A. and brown oak (Quercus
robus and Quercus sessilis) from the forests of Northern Europe. French oak is considered the
top one, which grows slowly, especially from the forests of Troncais and Nevers and has the
smallest pores. (Konstantinou G. 2009).
Aging as a process may be linked to both the presence of oxygen, as already mentioned
above, and its absence reductive aging that takes place in the bottles. (Tzitzi M.,
Kyparissiou, P., 2008).
Despite the fact that oxygen is one of the main enemies of wine, in recent years its artificial
and controlled use at various stages of viniculture is steadily gaining followers. The technique
of micro oxygenation is carried out through the slow ingress of oxygen from the wine
19
barrel woods pores, during its maturation. Therefore, it is a system for enriching red wine
with small amounts of oxygen, intended to improve its colour stability as well as its aromas
and flavours, while the use of barrels is not necessary. Of course this method can only
partially replace the use of barrels, for the process of oxidation only (Tzitzi M., Kyparissiou,
P., 2008).
The transfer of wines from one tank to another or from one barrel to another at regular time
intervals is necessary for all red wines and it is intended to their natural cleaning
debourbage. This allows the removal of foreign substances, yeasts, bacteria etc from the
wine (Tzitzi M., Kyparissiou, P., 2008).
Of particular significance for the final product is the clarification process for red wine
fining. Then is the process of tartaric stabilisation before the filtering and bottling of
wine. This is why temperature should be below 0 oC so that salts are precipitated and,
subsequently, removed from the wine through another transfer. Filtering removes the last
remaining unwanted ingredients from the wine before it is bottled. Wine makers, who are
against both processes, insist on using traditional vinification methods, since both the flavours
and the aromas of the wine are affected negatively. In this case the creation and presence of
a small amount of sediment within the bottle is preferred, especially for aged wines.
(Konstantinou G. 2009).
By applying the classical methods of red vinification dry red as well as dry and semi dry rose
wines are produced in the region of Epirus, bearing the following indications:
PGI of Epirus Protected Geographical Indication Epirus
PGI of Ioannina Protected Geographical Indication Ioannina
PGI of Metsovo Protected Geographical Indication Metsovo
For the production of the above mentioned red wines the following varieties are used
Vlachico, Xinomavro, Cabernet Sauvignon, Cabernet franc, Merlot, Syrah, which grow within
demarcated viticultural areas of Epirus. These are included in the produced wines at different
proportions and combinations, as defined by the relevant Community and national legislation
in each case. These are wines with a deep red colour and some glints of purple violet and
cyan nuances, which may be transformed to terracotta after long aging. Complex spicy
aroma, with hints of red fruits, typical of the varieties from which each wine is produced.
They are characterised by their long lasting aromatic aftertaste and may be aged for a long
time.
For the production of rose wines the following varieties are used at various combinations:
Vlachiko, Bekari, Debina, Gewurtztraminer, Chardonnay, Riesling, Sauvignon blanc, Cabernet
Sauvignon, Cabernet franc, Merlot, Syrah and Xinomavro. They are also from demarcated
areas of Epirus. These are wines with a bright pink colour and complex fruity aroma, which is
characteristic of the varieties used each time. Its flavour is balanced, with quite rich body,
pleasantly sweet and the characteristic acidity of the region.
20
ALCOHOLIC FERMENTATION
MACERATION OF PIGMENT
DESTEMMING
CRUSHING
AGING - MATURATION
STABILISATION
WINE PRESS
FILTERING
DEBOURBAGE
22
23
24
25
26
4. SPARKLING WINES
while the wines of different tanks of the same year, produce vintage champagnes
(Konstantinou G. 2009). The term cuvee prestige is used to indicate the special
selected wine of the winery, that is of high quality and is the basis on which the final
sparkling wine will be created (Tzitzi M., Kyparissiou, P., 2008). The desired alcohol
content of the base wine is between 10% and 12% vol. A lower alcohol content than
10% vol. leads to problems in relation to the wines preservation, while a higher
alcohol content than 12% vol can lead to difficulties regarding the progress of the
second fermentation that is carried out within the bottles. (Soufleros . 2000)
Then sugar is added in the produced base wine (24-26 gr per litre) as well as
yeasts, followed by the bottling in durable bottles. Yeast starts consuming the added
sugar so a second fermentation takes place within the bottle, while carbon dioxide is
also produced, that cannot escape, since the bottles are hermetically sealed using a
special stopper.
The wines alcoholic content is increased during this phase by 1% approximately, to
produce a wine with final alcoholic content between 12 and 12.5%. The produced
quantity of carbon dioxide is increased by the pressure within the bottle up to 5-6
atmospheres and it is gradually integrated with the wine, thus loosing this tension.
(Konstantinou G. 2009).
The bottles are stored in underground tunnels for the completion of the fermentation
and after that stage, where the temperature is constant at about 11 oC and relative
humidity at 80% (Soufleros H. 2000).
When this second fermentation is completed, yeasts are precipitated at the bottles
walls in the form of sediment wine lees. Wines are left for some months between
15 months and 3 years on the said wine lees, so that to mature, be enriched in
terms of aroma and flavour, become softer and more balanced. (Konstantinou G.
2009).
In the next stage bottles are shaken so that to allow the removal of sediment and
allow the wine to have the desired clarity. They are placed in a more inclined than
the initial position, with their necks facing downwards, so that the sediment is
transferred to the top of the bottle. Specialised workers rotate them slightly almost
every day for 3-4 weeks, so that any residues from fermentation are gathered on the
neck of the bottle. This process is very expensive as it is hard, time consuming and
personnel is required. Today it is possible to do this electronically, through the control
of a computer, since bottles are placed on special metal frames, on which the desired
inclination may be selected each time. (Konstantinou G. 2009).
To remove the sediment, the bottles neck is immersed as the bottles are placed
upside down in a cooling liquid at -20 oC. The sediment becomes solid forming an
ice cube on the top of each bottle, which are then opened carefully and the
sediment is pushed out of the wine by the pressure of carbonate. During this stage a
small amount of wine is lost, which is then filled just before final bottling.
(Konstantinou G. 2009).
The full filling is carried out by adding a special liqueur that balances the wines taste,
compensating for its strong acidity. Usually the liqueur used to fill the bottles is
produced by old champagne and sugar, but the recipe is the secret of each wine
maker. (Konstantinou G. 2009).
28
The filling liqueur gives the final taste of the wine and its type in relation to its sugar
content. So there are:
Brut Nature or Brut Zero: Almost zero sugar content (0-3 gr/L)
Extra brut: Sugar content up to 6 gr/L
Brut:
29
30
Council Reg (U) 203/2012 of 8 March 2012 amending Regulation (EC) No. 889/2008
laying down detailed rules for the implementation of Council Regulation (EC) No.
834/2007 of the Council as regards detailed rules on organic wine.
Council Reg (U) 314/2012 of 12 April 2012 regarding the amendment of Regulations
(EC) No. 555/2008 and C No. 436/2009 as regards the documents accompanying
consignments of wine products and wine sector registers to be kept.
Reg (U) 606/09 laying down certain detailed rules for implementing Council
Regulation (EC) No. 479/2008 as regards the categories of grapevine products,
oenological practices and the applicable restrictions.
Reg (U) 607/09 laying down certain detailed rules for the implementation of Council
Regulation 479/08 as regards protected designations of origin and geographical
indications, traditional terms, labelling and presentation of certain wine sector
products.
Council Reg (U) 491/09 of 25 May 2009 amending Regulation (EC) No. 1234/07
establishing a common organisation of agricultural markets & on specific provisions
for certain agricultural products (single CMO Regulation).
Council Reg (U) 436/09 of 26 May 2009 laying down detailed rules for the
application of Council Regulation (EC) No. 479/08 as regards the vineyard register,
compulsory declarations and the gathering of information to monitor the wine
market, the documents accompanying consignments of wine products & the wine
sector registers to be kept.
Council Reg (U) 479/08 on the common organisation of wine market, amending
Reg. (C) No.1493/99, (C) No. 1782/03, (C) No. 1290/05, (C) No. 3/08 &
repealing reg. (EC) No. 2392/86 & (C) No. 1493/99.
Reg (U) 555/08 laying down detailed rules for implementing Council reg. (EC) No
479/08 on the common organisation of the market in wine as regards support
programmes, trade with third countries, production potential and on controls in the
wine sector.
Council Reg (U) 423/08 laying down certain detailed rules for implementing Council
Reg. (EC) No. 1493/99 & establishing a Community code of oenological practices &
processes.
Council Reg (U) 1601/91 laying down general rules on the definition, description
and presentation of aromatized wines, aromatized wine-based drinks and aromatized
wine-product cocktails.
Council Reg (U) 884/01 laying down detailed rules of application concerning the
documents accompanying the carriage of wine products and the records to be kept in
the wine sector.
31
Council Reg. (C) 753/02 laying down certain rules for applying Council Regulation
(EC) 1493/99 as regards the description, designation, presentation & protection of
certain wine sector products.
Council Reg (U) 1282/01 laying down detailed rules for the application of Council
Regulation (EEC) No. 1493/99 as regards the gathering of information to identify
wine products & to monitor the wine market & amending Reg. (EC) No. 1623/00.
Council Reg (U) 1607/00 laying down detailed rules for implementing Regulation
(EC) No. 1493/99 on the common organisation of the market in wine, in particular
the Title relating to quality wine produced in specified regions.
Council Reg (U) 2676/90 determining Community methods for the analysis of wines
Council Reg (U) 555/2008 of 27 June 2008 laying down detailed rules for the
implementation of Council Regulation (EC) No. 479/2008 on the common
organisation of the market in wine as regards support programmes, trade with third
countries, production potential & on controls in the wine sector.
Council Reg (U) 607/2009 of 14 July 2009 laying down detailed rules for the
implementation of Council Regulation (EC) No. 479/2008 as regards protected
designations of origin and geographical indications, traditional terms, labelling and
presentation of certain wine sector products.
Council Reg (U) 606/2009 of 10 July 2009 laying down certain details for the
implementation of Council Regulation (EC) No. 479/2008 as regards the categories of
grapevine products, oenological practices and the applicable restrictions.
Council Reg (U) 436/2009 of 26 May 2009 laying down the details for the
implementation of Council Regulation (EC) No. 479/2008 as regards the vineyard
register, compulsory declarations & the gathering of information to monitor the wine
market, the documents accompanying consignments of wine products and the wine
sector registers to be kept.
Directives
Directive 45/2007 of the European Parliament and of the Council laying down rules
on nominal quantities for pre-packed products, repealing Council Directives
75/106/EEC and 80/232/EEC, and amending Council Directive 76/211/EEC.
M.D. 388052/08.08.2001
(EC) 2729/00 laying down detailed rules of application concerning the controls in the
wine sector.
32
Test Strips
R.D. 423 G.G. 136/19.6.1975. On the recognition of the wines' designations of origin
Accompanying documents
G.G.
1571/14.11.2005
Amendment
of
Joint
Ministerial
Decision
No.
285870//1.9.2001 (G.G. 1372//9.9.2004) on the necessary additional measures for
the implementation of Council Reg. (C) 884/2001 concerning the documents
accompanying the carriage of wine products and the records to be kept in the wine
sector.
Indications
G.G. 512/22.9.1987 J.M.D. 352347/6670/1.9.1987. Laying down the general rules for
the use of the indication Cava to describe table wines
33
Oenological Laboratories
Enrichment
J.M.D. 331058 G.G. 2001/26.09.2008 Defining modalities for the specific support
measure use of grape must to increase the natural alcoholic strength by volume of
certain wine products
Statistical data.
34
6. SPIRITS
Distillation is the separation process that is accomplished by the vaporization of a liquid and
the collection of the steam, which is usually condensed into liquid. The distillation can be
used to separate liquids of solid components of a system, but more often it is used to
separate components of liquid mixtures (Asimiadis Man. 2002).
The initiation of the use of a pot still for the process of distillation is not known. According to
bibliographical sources, the pot still was already used for the distillation of rose water in
Mesopotamia in the 4th millennium BC (Salle et Salle, 1982), but there is no sufficient
evidence to confirm this. Without evidence that they are the same discoveries, during the
archaeological excavations of Tepe Gawra (20 km east of Mosul in northern Iraq today) clay
containers holding 37 litres were found, similar to small pot stills. Discoveries, dating from the
Neolithic period (3500 BC) and possibly associated with distillation efforts (Soufleros, H.,
Rodovitis, B. 2004).
In our country, the edge of the Mycenaean civilization in the 16th century BC onwards and the
remarkable achievements of the Greeks of that time contributed to the attribution of the pot
stills invention to them. Furthermore, it seems that in ancient Egypt the use of the pot still
was very widespread in the 13th century BC (Salle et Salle, 1982). Although many people
consider that distillation was introduced by the Arabs, Alexandrias chemists seem aware of
the pot stills long before the conquest of the Arabs. The technique of distillation was not
known for the production of alcoholic beverages; it was known for the production of drugs,
mainly, as well as cosmetics used for the embellishment of women. As far as Greece is
concerned, Hesiod mentions the use of still pots (7th century BC), Hippocrates (5 century
BC) and Aristotle (4th century BC) (Soufleros, H., Rodovitis, B. 2004).
Another fact further strengthening the view that pot still was invented by the Greeks, not the
Arabs, is the etymology of the term. The word alambic used by the French, as well as the
almost identical word alembic used by the English come from the Greek word
(ambix), after being changed to a more Arabic word through the addition of the article al ( al
ambic alembic). The ancient Greek word indicates a type of pot with a wide round
base ending in a narrow neck (Soufleros, H., Rodovitis, B. 2004).
The earliest written reference to the distillation of wine was found in an alchemical
manuscript of the 12th century A.D, known as mappa clavicula, while Arnau de Villanova,
born in Madrid in the 14th century, was the first alchemist who concocted almost pure alcohol
(Manoudis N. 2011).
7.1 Tsipouro and Grape Spirits
The spirit from the grape marc, which is known with the name tsipouro, is a traditional
Greek product. Its method of preparation, experience and education required or arising from
it survived in time and were spread by tradition exclusively, from mouth to mouth and from
the grandfather to grandson, since written texts about this are only rarely found (Soufleros,
H., Rodovitis, B. 2004).
Tsipouro and grape spirit are two wine products with significant differences among them,
both in terms of production method and in terms of their organoleptic characteristics. Grape
spirit is produced following the fermentation and distillation of the entire grape mash, which
results from the pressing of the berries and the destemming of the berries. According to Reg.
(.C.) 1576/1989 as well as national legislation (L. 2969/2001), grape spirit belongs to the
category of fruit spirits.
35
Its production is very widespread in Epirus and it is often confused with the production of
tsipouro. Traditionally, in the context of spatial distillation, small two-day distillers in Epirus do
not separate the wine from the wine mash most of the times, either because they do not
have presses, either because they believe that the product is of higher quality, or for various
other reasons. Therefore the raw material of the distillation contains more than 40% of the
wine, which could have been omitted.
For the production of the spirit, after the grapes get to the desired level of technological
ripening without being infected, they are harvested and transported to the winery as soon as
possible. Following this, they are lightly pressed, destemmed and led to fermentation.
To avoid oxidation and given the fact that sulphur dioxide is not used (it is transferred to the
spirit concentrated, downgrading its quality), alcoholic fermentation should start as soon as
possible. Avoiding oxidation enhances the balance of the grapes aromatic compounds
(Soufleros, H., Rodovitis, B. 2004). When alcoholic fermentation is over, distillation should
start immediately to produce a high quality spirit. Otherwise, the preservation of the grape
mash until the beginning of distillation should be a constant concern of the distiller.
Following this, grape mash is transferred to the pot still for distillation. At the beginning of
distillation it is important to avoid overheating of the raw material, as it leads to the damage
of its aromatic constituents (Soufleros, H., Rodovitis, B. 2004). Sharp rise in temperature at
this stage leads to opposite results. Distillation process is carried out as described below for
the distillation of tsipouro same precautions, removal of heads and tails, re-distillation, etc.
The produced product should be placed in stainless tanks or glass containers for six months
approximately, while it is being frequently diluted with distilled or rain water, until the desired
alcoholic strength is achieved. According to the legislation, Reg. (EC) 1576/1989, the
minimum alcoholic strength for fruit spirits is 37.5% vol. while usually it is between 40% vol.
and 42% vol.
Then the spirit is cooled at -10 to -15 oC for at least 12-15 hours, and filtered at the same
temperature (Soufleros, H., Rodovitis, B. 2004)
The produced spirit has an excellent aromatic character, which is due to and formed by the
grapes terpene compounds, the primary aroma, as well as the esters formed during
alcoholic fermentation, the secondary aroma. These aromatic constituents may be
preserved almost unchanged for a long time, which is due to the rich in alcohol environment,
as well as to the absence of oxidative catalysts within the spirit. According to certain research
studies (Paunovic, 1991), the grape spirits ageing and maturation in oak barrels improve its
quality while giving its special organoleptic characteristics (Soufleros, H., Rodovitis, B. 2004).
The research outcomes of Sensidoni et al. (1992), suggest that, unlike grappa (Italian name
for tsipouro), grape spirit is almost free from undesirable constituents, methanol in particular.
This is due to the small percentage of the solid part (15%) of the total grape mash, while in
the case of grape marc spirit (tsipouro) the corresponding percentage is 50-60% (Soufleros,
H., Rodovitis, B. 2004).
As far as the constituents of the primary aroma (varietal aroma) are concerned, those of the
grape spirit seem to be better than those of tsipouro in terms of terpene compounds quality,
but with less aromatic characteristics (Soufleros, H., Rodovitis, B. 2004).
Therefore, it is evident that grape spirit and tsipouro are two distinct wine products, each of
which has its own special characteristics. Moreover, according to the legislation they belong
to two different categories of alcoholic beverages.
36
place, the formation of the first vapours starts, which are transferred to the condenser
through the duct (loulas), where they are cooled, condensed and flow out as spirit. The
boiling point of alcohol is 78.5 C, while the boiling point of water is 100 C. Consequently,
the vapor above the boiling mixture contains initially a higher percentage of
alcohol.(Manoudis N. 2011)
The initial quantity of the spirit is called head or protoraki (first tsipouro), the second
one heart or body and the last one tail or aporaki . The first and last distillation
fractions are gathered separately, being of lower quality, and they are added to the next
cauldron for a second distillation. The separation of distillation fractions is done quantitatively
based on the distillers experience. Therefore, only the heart is intended for human
consumption, while some of the first tsipouro is collected and used as alcohol for therapeutic
massaging, compresses, etc.
The end of distillation is determined by the alcohol content measurement of the spirit
produced. This measurement is performed using an alcoholmeter, which is calibrated based
on Cartier degrees, which are known as grada in Greek. This instrument is also used
sometimes for the measurement of ethanol using Gay Lussac degrees or % by vol. As a
result, according to the tradition distillation stops when the produced spirit reaches 17
degrees (grada) approximately.
The cauldron is emptied and carefully cleaned, and then it is ready for the next quantity of
grape marc to be distilled. The duration of each distillation is approximately 2 hours and it
depends on the alcoholic capacity of the grape marc and fire intensity.
The produced tsipouro, depending on its degrees, is either diluted with distilled water so that
to regulate its alcohol content in levels allowed for consumption, either redistilled to give the
double boiled tsipouro. According to the legislation, the minimum alcoholic content for
tsipouro must be 37.5% vol.
Traditional alembics - pot stills with which distillation is performed have a capacity between
60 and 130 litres and they are made of copper. The pot still consists of the cauldron or
boiler, the domed lid, the condenser and the duct connecting the lid to the condenser
loulas. Traditionally heating was achieved using wood, while in recent years liquid gas is
also used.
Copper as the raw material from which traditional alembics were manufactured, despite
various experiments, has never been replaced. It is resistant to hammering and corrosion in
various contexts, while its thermal conductivity is good. It is an important catalyst in various
reactions and has a positive effect on the aroma of the product produced. It absorbs
malodorous compounds (fatty acids, thiols, mercaptans) and forms soaps - insoluble
compounds that bind to the alembic and are disposed when it is emptied and cleaned
carefully. For this reason when distillation is carried out using glass or steel devices that do
share the same properties with copper, the spirit's odour is bad (Soufleros, H., Rodovitis, B.
2004).
Special attention is required that no part of the boiler must be made of lead - junctions,
corners or other components. Chemical lead compounds pass into tsipouro and chronic use
of that can cause human central nervous system lesions. (N. Manoudis 2011).
38
39
Chemical compound
g/hL AA
(grams per hectolitre of anhydrous alcohol)
Ethanol
42 56
Methanol
50 88
Higher alcohols
110 330
Acids
4 110
Aldehydes
21 74
Furfural
0,4 1,2
Esters
131 - 297
of aldehyde resembles that of a cut uncooked potato, while it also forms the basis for the
formation of acetal, which has an intense aroma of blossoms and an aftertaste with hints of
hazelnut. Therefore, it is not desirable in high concentrations due to its nuisance odour
(Soufleros, H., Rodovitis, B. 2004).
Furfural is a colourless liquid which becomes brown when it comes in contact with air. Its
odour is pleasant, with hints of bitter almond and cinnamon. It is not desirable at high
concentrations due to its toxicity, the intense presence of aldehydes, and the alteration of its
colour to brown. It is being distilled throughout the distillation process, mainly together with
the heart products (Soufleros, H., Rodovitis, B. 2004).
Esters are mainly formed during the alcoholic fermentation of wine and during the aging of
wine and spirits. Contrary to the prevailing view, during distillation only a few esters are
formed. In tsipouro, the greater amount of esters is ethyl lactate, which at low concentrations
stabilises the odours and extends the aromas of the spirits. Together with higher alcohols
they are the main ingredients forming the secondary aroma and the flowery fragrance of
spirits.
The following table contains data on samples of traditional distillation of three grape varieties,
grape distillate and tsipouro, checked in the General Chemical State Laboratory. The samples
are protoraki and aporraki during distillation, according to the above references.
41
Methanol
(g/HL)
Grape Distillate
CHARDONNAY
0200 ml
Grape Distillate
CHARDONNAY 200 400 ml
Grape Distillate
CHARDONNAY
400 600 ml
Grape Distillate
CHARDONNAY
aporraki
Grape Distillate RODITIS
0 - 200 ml
Acetaldehyde
(g/HL)
Ethyl Acetate
(g/HL)
1-Proranol
(g/HL)
IsoButanol
(g/HL)
1-Butanol
(g/HL)
2-methyl1-Butanol
(g/HL)
3-methyl1-Butanol
(g/HL)
Alcoholic
Strength
(%Vol)
8,3
133,6
521,8
47,4
71,5
4,2
71,5
256,2
63,3
133,4
9,2
469,4
46,9
70,9
5,5
73,7
266,9
70,3
134,1
9,6
526,6
46,5
69,2
7,2
72,4
265,4
69,3
201,6
10,3
9,5
29,9
13,5
2,2
11,2
61,1
38,2
105,3
43,0
412,4
30,3
89,8
13,0
78,9
285,9
60,4
106,7
51,8
471,6
31,0
90,7
23,1
81,9
299,9
68,1
105,1
54,8
437,3
30,4
88,4
32,4
81,9
303,2
67,3
143,8
11,0
5,4
19,6
16,9
2,1
11,7
65,0
39,0
12,3
447,5
45,0
130,7
5,7
219,4
672,2
63,9
15,9
487,5
43,8
123,5
9,0
207,6
643,5
68,5
17,0
473,1
44,2
123,6
10,7
214,9
671,6
66,1
11,4
8,3
27,4
25,3
2,3
34,1
155,3
38,3
Tsipouro
80,5
CABERNET SAUVIGNON
0 - 200 ml
Tsipouro
81,9
CABERNET SAUVIGNON
200 - 400 ml
Tsipouro
81,3
CABERNET SAUVIGNON
400 - 600 ml
Tsipouro
104,6
CABERNET SAUVIGNON
aporraki
g / HL absolute alcohol
Methods of Regulation (EC) 2870/2000 were
43
L.2960/01
L.3583/07
L. 2969/2001
D.M.F.E. F.811/337/2008
D.M.F.E. F.230/111/2008
D.M.F.E. F.1554/811/2008
7
8
D.M.F. 3002475/383/0029/2010
D.M.F. 3006682/1105/0029/2010
D.M.F. DEFK5000214X2009
10
11
D.M.F. 30/077/2705/21-10-2011
G.G. 265//22-11-2001
G.G. 142//28-06-2007
G.G. 281//18-12-2001
Operation of distilleries
Denaturing agents of ethyl alcohol
Am ending and supplem enting DM FE F 1554/ 811/ 2008
Terms and formalities regarding the processing and the exemption
of ethyl alcohol that is provided by industries and handicrafts from
the Special Consumption Tax
G.G. 162//19-02-2010
G.G. 528//27-04-2010
G.G. 1380//15-07-2008
G.G. 334//29-02-2008
G.G. 2694//31-12-2008
G.G. 13//15-01-2010
G.G. 3455//27-12-2012
G.G. 2553//07-11-20121
44
7.2 Vinegar
Vinegar is the flavouring substance produced through the fermentation of ethanol in wine,
after a long period of time, without sugar with the help of acetic bacteria. It consists mainly of
acetic acid (CH3COH) and water.
Varieties: There are various types of vinegar, such as balsamic vinegar, wine vinegar, apple
vinegar and white vinegar. Vinegar is used as an essential ingredient both in Eastern and in
European cuisine. It is mainly produced by grape products and by wine, but it may also be
made from fruits, such as apples, tomatoes and coconut, as well as from legumes, rice, sugar
cane, beer and other alcoholic beverages.
mother of vinegar. The problem causing all these phenomena was finally solved by Pasteurs
research studies. This great chemist, who opened the way for microbiology as well as
fermentation science in food, carried out a special study focusing on acidification. In his work
Study on acetic fermentation he refers in detail to the production of vinegar, as well as to
the conditions for its production.
He discovered that acetic fermentation was due to the bacterium Mycoderma aceti, which is
transferred with suspended dust. With the support from this bacterium together with the
presence of oxygen in the air, alcohol is converted to acid. As acetic fermentation progresses,
bacteria are proliferated on the surface to form a thin white film, which is called mother of
vinegar. The traditional method was mainly formalised in the area of Orleans in France, from
which it got its name. In 1880 the method of fast acidification was introduced in the industry,
which significantly lowered the production cost. Nevertheless the quality of the product that is
produced by this method cannot be compared to the vinegar produced through the traditional
method.
Apart from the beneficial properties of the vinegar for our organism in general, it also has
additional beneficial effects due to its production method, which is unique worldwide and
patented. Vinegar contains many polyphenols, much more than any red wine. It is well known
that polyphenols are powerful antioxidants and, according to relevant research studies, they
reduce the risk for cardiovascular problems In addition to this, vinegar contains autolysates of
yeasts, such as amino acids, peptides, nucleic acids, vitamins, etc. Finally, vinegar contains
minerals and trace elements that are found on the skin and seeds of grapes, such as
potassium, iron, magnesium, phosphorus, etc. Similarly to vinegar, it can be used in a diet for
weight reduction. Recent studies have shown that when there is vinegar in food, saturation
comes faster or, in other words, we eat less. The use of vinegar reduces significantly the
required amount of salt as well as the risk of hypertension.
Uses & secrets
It is used in the kitchen as a cooking ingredient, but historically - as the most readily available
mild acid - had a wide variety of industrial, medical, and domestic uses, some of which (e.g.
as a cleanser for the house) still apply today. Commercial vinegar is produced by fast or slow
fermentation process. In general, slow methods are used for traditional vinegars, while
fermentation proceeds slowly and lasts a few weeks or even months. The longer duration of
fermentation allows the formation of a film that consists of bacteria of acetic acid. This film is
called mother of vinegar. In the fast methods, the mother of vinegar is added (bacterial
culture) in the liquid before the addition of air using a special pump or turbine system to
achieve oxygenation and faster fermentation. In fast production procedures, vinegar may be
produced within a period between 20 hours and 3 days.
Vinegar was always one of the most important tools for the housewife in the kitchen. There
are other additives that enhance the foods taste, such as salt and various other spices.
Nevertheless, vinegar contributes in a special way, not only in the flavour but also in foods
aroma, without covering the tastes and aromas of the other food ingredients (which is the
case for spices), but through the modification and enhancement of the tastes and aromas of
those same ingredients of foods. It is thus very effective in cooking, with its great variety of
aromas and its soft taste, in contrast to industrial vinegars with a wilder taste and the harsh
odour of acetic acid only, which are the result of rapid, or even chemical, production method
of these vinegars. Nowadays, vegetables and meat do not have the same flavours that they
used to in the past, so the use of good vinegar increases the quality and results of a gifted
chefs inspiration. Traditionally vinegar has a wealth of aromas and mellow taste that
enhances the possibilities of creating a memorable meal.
It can be added in fresh green salads, tomatoes or cabbage. In all cases it gives a distinct
flavour to raw vegetables. It is also very tasty together with grilled vegetables like
mushrooms, red peppers, etc., if we add a small amount immediately after baking. Finally, it is
very nice with some cheeses, such as anthotyro (fresh cream cheese) if we sprinkle some
vinegar on top. In general, it could be argued that when vinegar is added to vegetables,
whether raw or roasted, the amount of salt used can be reduced significantly.
Vinegar can also be used in cooking when required by the recipe, providing much better
results. In particular, it is used in salads and to extinguish sauted meats. It is also used in the
marinades for meats and fish. As far as fish is concerned, frozen fish and fish from farms in
particular, which are soft and with a neutral taste, marinades with vinegar or, even better,
adding vinegar while being baked in the oven, makes their flesh tighter and gives rich flavours
and aromas.
47
A significant advantage of vinegar in comparison to balsamic vinegars is that its taste is not
that strong and sweet so it does not make foods sweet necessarily. From this point of view
vinegar is better since, despite being produced through the boiling of the must, it does not
lead to the amount of condensation performed by the Italians, so it is still a normal type of
vinegar that can be used in all aspects of cooking, not only for special sweet and sour foods,
where the use of balsamic vinegar is recommended; balsamic vinegar could resembles more a
dressing than just a vinegar.
for a long time, which however may only be necessary when the container is full of sediment
and it must be cleaned. (Demertzi A., Demertzis P 1999)
2. German Method or the Method of fast acidification:
It was firstly employed in Germany in 1823 and it is considered as the first modern commercial
procedure. It aims at the quick transformation of alcoholic drinks to vinegar, by the increase of
the surface of the solution that is in contact with air, to accelerate oxidation. This is achieved
through the transferring of the solution, mixed with vinegar, from the top in oak barrels
containing wood shavings soaked in vinegar. Air is transferred from the bottom, either
naturally or using a mechanical method. The mixture is separated in drops, so it has a larger
area of contact with the air and this transformation is achieved very quickly, within weeks
instead of months needed for the previous method. Today the greatest amount of vinegar is
produced through a method initially described in 1949 by Otto Hromatka and Heinrich Ebner.
The alcoholic solution is fermented to vinegar in a tank, where it is continuously mixed, while
oxygen is provided in the solution in the form of bubbles. This is how vinegar with 15% acetic
acid content may be produced within 2 -3 days.
More specifically, the vinegar produced through the Orleans method has very nice aroma and
flavour (of higher quality) but this method is very slow. To accelerate the transformation of
alcohol into acetic acid (CH3COOH) in the method of fast acidification special procedures are
followed to increase the area of contact of bacteria with the air. This is why large tanks of 3.5
4 m. height and 1.5 - 2 m. diameter are used, having a perforated false bottom, and full of
beech wood sawdust. Sawdust is firstly boiled and soaked in a thick solution of vinegar. The
purpose of this treatment is firstly to control vinegars bacteria and to increase the contact
surface between air and alcohol. On the top of the fermentation container a perforated cover
is also placed, with yarns passing through its holes, which make the alcoholic liquid being
transferred to fermentation to touch the sawdust in the form of small drops. The air required
for oxidation is transferred from the bottom and outflows from the upper cover, passing
through the glass pipes attached to the cover. The air passing through regulates the
temperature of the system, too, which should be around 300 oC. A lower temperature does
not promote bacterial growth, while higher temperature causes a significant loss due to the
significant evaporation of alcohol and acid. To recover this, air is many times transferred
through water, which retains both the alcohol and the acid. The amount of air transferred
should not be excessive because of the large increase of alcohol lost that occurs. If the
alcoholic liquid has an alcohol content of 4% or less, the transformation into acetic acid is
almost full; however, the vinegar produced, which is collected from the lower part of the
fermentation container, is considered as dilute (weak). To produce a thicker solution, some
more alcohol should be added after acidification, and the mixture should undergo treatment
again, which should have a higher amount of alcohol than the initial one. Nevertheless, in the
latter case this transformation is not complete and the product should be either mixed or
transferred to a second reactor, placed next to the first one.
3. Traditional production of vinegar
According to certain traditional recipes vinegar is also produced by grapes must, so alcoholic
fermentation and acidification transformation of alcohol to acetic acid occur
simultaneously. The traditional method of vinegar production is a slow process, during which
wine (or must), after being mixed with a high quality old vinegar, is left in half-full barrels and,
with oxygens help and the activity of acetobacters, acidification is achieved slowly, during
several months. Later on industrial methods were invented, in which acidification is achieved
49
very quickly in large reactors with the inflow of hot air. This phenomenon is primarily chemical,
not biological. It is evident that the traditional method is qualitatively superior as compared to
the industrial methods.
For the production of traditional vinegar, the raw material used is the grapes, whose berries
after the destemming and crushing processes are boiled and then the must is separated from
their solid components of grape mash and transferred to acidification.
In particular, the acidification of the must takes place in oak barrels, which contain small
quantities of excellent quality old vinegar. The alcoholic fermentation and then acetic
fermentation take place almost simultaneously at environmental temperature. These
successive fermentation processes take a long time and can last from several months to up to
a year. The transformation is achieved with mixed cultures of yeast and acetic bacteria. The
barrels are half full so that the air can circulate, something which is necessary for the survival
of the acetobacters, the colonies of which are nourished by the layer of polysaccharides which
are formed on the surface (like a layer) of the fermented must.
The quality of traditional vinegars is enhanced through their aging in oak or chestnut barrels,
or barrels made of other types of wood. The process of aging is necessary in traditional
methods of vinegar production because fresh vinegar has a relatively aggressive taste. Aging
increases its aromas and softens its taste.
During the aging by means of the oxygen, which enters through the pores of the wooden
barrel in a controlled way, a series of reactions are performed similar to those that occur in
the aging of wine. These reactions cause a series of changes in the colour, aroma and taste of
vinegar. As a result of the aging process the colour of the vinegar changes from deep red to
deep brownish red in fresh red vinegars and into greenish in white vinegars, which fade out
and finally disappear. Its aroma is enhanced and becomes richer. Finally, its taste becomes
softer and richer as time goes by. After the completion of fermentations, the new vinegar is
transferred to other smaller barrels for aging. The said barrels are made of oak and chestnut.
The vinegar is poured, in turn, into both types of wooden barrels. It is placed in these full,
closed barrels for many years, just as wine is left to mature. The aging process softens the
taste of the vinegar which then acquires a velvety taste. The bottling process of traditional
vinegar is executed without processing and filtering. In this way, the vinegar maintains all the
products of autolysis of the micro organisms both of both alcoholic fermentation and
acidification; it contains many micronutrients which are particularly beneficial to our health.
certain antioxidants. It provides minimal calories. Its taste is richer and sweeter than apple
cider vinegar.
UNIT
VALUE
Water
94.47
Energy
kcal
19.00
Proteins
0.04
Total fat
0.00
Carbohydrates, by difference
0.27
Dietary fibres
0.00
Total sugars
0.00
MINERALS
Calcium, Ca
mg
6.00
Iron, Fe
mg
0.45
Magnesium, Mg
mg
4.00
Phosphorus, P
mg
8.00
Potassium, K
mg
39.00
Sodium, Na
mg
8.00
Zinc, Zn
mg
0.03
VITAMINS
Vitamin C
mg
0.50
51
LEGISLATION ON VINEGAR
. COMMUNITY LEGISLATION
SPECIAL (VERTICAL) LEGISLATION
S/N
Regulation No.
1493/1999 Appendix paragraph
19
Regulation Title
EC L 179 of 14/7/1999
852/2004
L. 4586/1930
Decree 5-5-1928
G.G. 457//1930
G.G. 87//24-05-1928
G.G. 74//62
G.G. 453//04-06-1997
52
7. DELICACIES
Since the ancient years, vine, which is a valuable plant, was always offering its fruits, grapes,
to human beings. Its cultivation has always been a protagonist in the traditional cuisine of
Epirus inhabitants. Sometimes for the production of wine and tsipouro and sometimes for the
production of various delicacies, covering nutritional needs of each family.
From the old times, the environmental conditions of the region made the inhabitants to follow
a simple diet, as well as to find new ways of varying their diet using the particularly small
number of products offered by their land. They were making supplies for the winter. They
were trying to be self-sufficient with their local products because bad weather made it very
often impossible to communicate with other areas. As a result, apart from wheat, corn and
barley, each family used to cultivate necessarily and systematically vines, depending on their
economic potential.
During spring, housewives were picking up the first tender leaves of the vine to make a
wonderful dish, stuffed vine leaves, using rice and plenty of herbs from their gardens. This
habit of wrapping foods in the tender leaves of the vine used to be and is still one of the
most famous and beloved dishes of the region.
teaspoon oregano
Preparation:
Wash the vine leaves and place them in salted water that is boiling for one or two boils. Take
them out and place them on a platter.
Clean the onions, chop them finely and place them in a colander, wash them with water and
let them drain. Pour 1 cup of olive oil in a saucepan and add the onions until golden. Add the
washed rice and let it for a while. Add half of the lemon juice, parsley, spearmint, finely
chopped, oregano, salt, pepper and cup of water and boil it until the broth is absorbed.
Wrap the stuffed vine leaves as follows: Set each vine leaf with its shiny side looking
downwards and place on top a small spoonful of the stuffing. Firstly fold the two edges
inwards and then roll the stuffed vine leaf into a tight cylinder like a cigarette. Coat the
bottom of the saucepan with the thicker vine leaves and place the stuffed vine leaves in the
pot with their folded part towards the bottom of the pot. Add the rest of the olive oil, some
salt and pepper and cover with a shallow dish to hold them. Add hot water until they are
covered, the rest of the lemon juice and let them on low heat for forty minutes
approximately, until the rice is soft.
53
When the inhabitants of the Municipality of Konitsa were working in their farms, their usual
lunch was skordari i.e. sour grape juice (juice of unripe, green grapes) with garlic, a little
salt and plenty of homemade bread. In some villages, such as Drosopigi, lots of vinegar was
available due to the extended production of wine. Therefore, during the summer they used to
eat bread with vinegar with some water and a pinch of sugar. Garlic was also added to make
it tastier and eat easier the acidic grape juice. During the fasting period of the Holy Week
their meal included red wine diluted with water, sugar and bread toasted on the massena
(woodstove that could be used for baking).
According to testimonies of the regions older women, all families were selecting the best
bunches of grapes, which they hung from the ceiling in a piaule of the house called ontas
(reception room) along with other fruits like wild apples, quinces and wild gortsa (wild
pears). This way they could preserve them throughout winter and the family could eat fruit
up until spring.
Furthermore, the use of wine in cooking was also very widespread. Wild animals were also
present in all houses since in the older times hunting was a means of livelihood for the family,
not just a means of entertainment. Their combination with wine lend them flavour and a
great taste. The most popular delicacy of the region was hare stew with wine. Moreover,
almost all families were keeping poultry and thus, very often, the Sunday lunch included
rooster cooked in wine with handmade frumenty (trachanas).
Hare Stew
(Recipe from Mrs. Alexandra Efthimiou from Oxia of Konitsa, 77 years old)
Ingredients:
2 glasses of wine
2 cups of vinegar
1 garlic
A pinch of flour
Preparation:
Cut the hare overnight, wash it and place it in a clay bowl, where the 2 cups of vinegar, 2
cups water, bay leaves and a few cloves of garlic have been added too. On the next day,
drain the hare add the salt and pepper and the flour. Then add the oil in a saucepan, let it
burn and then saut the hare. Add the onions, the rest of the garlic and tomato paste.
Extinguish with wine. When the wine is evaporated, add warm water to cover the hare and
let it simmer until only a little bit of sauce is left. Finally add the crushed walnuts and serve.
54
1 bay leaf
1 cup frumenty
Preparation:
Cut the rooster into big portions, wash it, dry it thoroughly and add salt and pepper. Warm
up the oil in a saucepan and brown the roosters pieces. Add finely chopped onions and saut
for a few minutes. Extinguish with red wine and add the tomato paste and the bay leaf. Add
warm water to cover the rooster and let it simmer for approximately three hours. Try some to
see if it is ready and add some more warm water, if necessary, then the frumenty and
simmer for approximately 30 minutes.
When harvest period was over, which usually lasted for two weeks, all grapes were placed
either in small, mobile buckets, e.g. at Pyrsogianni, or in wineskins, e.g. Drosopigi and
Kastagianni, and they pressed them using a solid pressing device. When the pressing of the
grapes was over, housewives kept some of the must for the house, without its solid
ingredients, and they were making pekmezi, as called in the local dialect. Grape molasses,
pekmezi, was kept into containers in their cellars, and they were using it to make sweet
delicacies, such as moustalevria (grape must pudding), soumpekia and retselia.
Furthermore, in the afternoon the children used to eat homemade bread with grape molasses
- petimezi.
5 kilos of must
Preparation:
Place 5 kilos of must in a saucepan, without its solid ingredients. Sieve 2 handfuls (one
handful consists of two palms together) of warm ash from wood in a thick cloth, cheesecloth,
and place it in the saucepan. Place the pan over heat to boil. Turn off the heat and let the
must stay for one to two days. Then drain it very carefully using a thick cheesecloth. Boil the
clean must for as much time needed, while skimming, until only half of it is left. It will be a
thick syrup. Taste some to check if it is sweet, otherwise keep on boiling it until the desired
result is achieved. Place the grape molasses in containers and keep it in a cool place.
55
During the fasting period, housewives used to make moustalevria (grape must pudding).
They were placing it in big baking trays, known as sinia, which is why it was also known as
mustopita (must pie) in some of the regions villages. They used to eat it together with
plenty of homemade bread.
2 glasses of water
3 tablespoons flour
Preparation:
Place the flour in a small saucepan and roast slightly, until golden. Dilute grape molasses by
adding the water with it in a bowl. When the flour cools down, pour it in the saucepan where
the moustalevria will be cooked and add the diluted grape molasses, while stirring so that the
ingredients become one. Then put the saucepan on heat, stirring continuously until it comes
to boil and moustalevria thickens. Serve in small bowls or on a shallow platter. Sprinkle some
coconut crisps.
Soubekia
(Recipe from Mrs. Evagelia Tsima from Oxia of Konitsa, 95 years old)
Soubekia used to be a sweet as well as nutritious delicacy, which was available all year
round. Its main ingredients were walnuts and moustalevria. The procedure for its production
was as follows: At the edge of a thick thread they tied half shell from a walnut upside down,
which served as the base. Along the thread they were placing with the use of a needle all
fresh walnuts in a row. On the top edge they were placing a small vine branch so that to be
able to hand the soubekia. Following this, they were placing them in warm moustalevria as
many times as needed to cover all walnuts. In the end they hanged them so that they dried.
Retselia
Another sweet and famous delicacy of the region of Konitsa is retselia. Chopped pumpkin is
boiled in grape molasses and offered as a sweet to the guests of the houses.
Mrs Alexandra Efthimiou-Papachristou from Oxia mentions that the pumpkin was chopped in
very fine slices and left with grape molasses, as a substitute for sugar. They spread retseli on
a slice of bread and they were feeding little children in the afternoon.
In more recent years, the regions housewives were using the must or the grape molasses to
make must cookies as well as bread with grape molasses, as more ingredients and spices
were available.
M ust cookies
Ingredients:
1 glass of must
56
1 vanilla
1 teaspoon soda
1 baking powder
A pinch of salt
Flour
Preparation:
Pour oil, must and honey in a bowl and stir until honey is dissolved. Then add the vanilla,
cinnamon, salt and soda. Following this, add slowly the flour, in which baking powder has
been mixed, until a soft dough that comes off our hands is formed. Shape the must cookies
on the kitchen table and place them in a greased tray. Bake them in a preheated oven at 180
1 kilo flour
1 cup of raisins
3 tablespoons oil
A pinch of salt
Preparation:
Mix thoroughly in a bowl with lukewarm water 4 spoons of the flour together with fresh
yeast. Cover it and let rise for 10 minutes. In the meantime, pour the rest of the flour in a big
bowl, together with salt and spices and mix them. Then add the grape molasses, wine and
oil. Mix, add a little bit of lukewarm water and start kneading. At the same time add the yeast
and carry on kneading. Add a little bit of water if necessary. When the dough is soft and
comes off our hands, add the raisins together with coarsely crushed walnuts. Knead the
dough until all ingredients are mixed together. Shape a round loaf and coat it with a little
lukewarm water. Cover it and let it rise for 45 minutes approximately in a warm room. Bake
them in a preheated oven at 180 C for approximately one hour.
Delicacies and recipes based on wine and vine, with smaller or larger variations, exist
throughout Epirus, constituting an unprecedented culinary journey.
57
8. LIQUEURS
Wine, tsipouro in particular, is the protagonist in the history of Epirus. It has influenced
greatly its identity. It was present in all houses, accompanying everyday meals of people from
Epirus, as well as happy and sad events.
Housewives, who used to drink less tsipouro than the men, knew how to genuinely use
tsipouro, how to transform this clear and strong spirit in colourful and mellow drinks, liqueurs.
Homemade liqueurs, a word that comes from the French language, was the first treat in
gatherings with family and friends.
Krana liqueur, which is made of European cornel, is the most famous of the region. Large
glass bowls are used to place the red European cornels (naturally growing in many areas of
Epirus) and left below the hot sun for a small period of time so that to allow the mixing of
their aromatic characteristics and flavours with tsipouro and sugar. Sugar was added to make
it sweeter and easier to drink. Rich in antioxidants, with a sour taste, it was used to treat
stomach ache, tiredness and fever.
In more recent years, housewives were more creative in making their liqueurs with more
ingredients, and tsipouro was flavoured with one or more aromatic herbs (peppermint, wild
mint, melissa etc.), while the variety of wild fruits used was more varied. Wild sour cherries,
raspberries, myrtle, walnut are among the wild fruits used for their preparation
1 litre of tsipouro
1 kilo of sugar
Preparation:
Add the European cornel together with sugar in a glass bowl and place it below the sun until
sugar melts. Then add tsipouro and let the mixture below the sun for 40 days approximately.
Then drain the European cornel using a cheesecloth. Place the liqueur in bottles and it is
ready to drink it.
P UNCH
Punch was very often prepared during winter, which is tsipouro boiled with some sugar. It
was used as a remedy to treat colds and several pains, as well as for relaxing the family.
In some villages, wine was used instead of tsipouro, which was boiled together with some
sugar.
58
Title
Regulation 110/2008
of European Parliament and
Council of 15th January 2008,
Regulation 1334/2008 of
European Parliament and Council
of 16th December 2008
EE L 265
of 08/10/2009,
p. 5-6
Regulation 2870/2000
of Committee of 19th December
2000,
EE L 333
of 29/12/2000,
p. 20-46
Regulation 2091/2002
of Committee of 26th November
2002,
EE L 322
of 27/11/2002,
p. 11-27
on flavorings and certain food ingredients with flavoring properties for use
in and on foods and on amending Council Regulation (EEC) No 1601/91,
Regulation (EC) No. 2232/96, Regulation (EC) No 110/2008 and Directive
2000/13/EC
EE L 39
of 13/2/2008,
p. 16-54
EE L 354
of 16/12/2008,
p. 34-50
59
Publication in the
official journal
A/A
Type / No Act
Regulation 178/2002
of the European Parliament
and of the Council of 28
January 2002
EEL 31
of 01/02/2002,
p1-24
Regulation 852/2004
of the European Parliament
and of the Council of 29
April 2004
EEL 226
of 25/6/2004,
p 1-54
Regulation 882/2004
of the European Parliament
and of the Council of 29
April 2004
EEL 191
of 28/5/2004,
p 1-52
Title
Incorporation
into Greek law
(where
required)
EEL 304
of 22/11/2011,
p 18-63
60
Directive 2007/45/EC
of the European Parliament
and of the Council of 5
September 2007
EE L 247
of 5/09/2007
p.17
Decision 21750/7-8-2008
(Government
Gazette
Issue1657//
14-08-2008)
61
Law ( N).2969/2001
Decision of the Ministry of
Finance
(...)
30/077/2131/ 23-8-2011
Decision of the Ministry of
Finance
(... )
3001712/237/29/25-01-2010
Decision of the Ministry of
Finance
(... )
30/077/2715/10-10-2012
Decision of the Ministry of
Finance (....)
3009419/1118/0029/10-82004
Decision of the Ministry of
Finance (....)
3006716/772/0029/10-8-2004
erms and specifications for the use of the term rakomelo "as a
additional sales brand A)" liqueur (liqueur) or B) "spirit drink".
62
Official Gazette
95//3-2-2010
10
11
12
13
63
14
15
16
17
18
19
20
21
64
22
23
24
25
26
27
65
GEOGRAPHICAL INDICATION
Ouzo
Ouzo Mytilene
TERM OF USE
TECHNICAL DOCUMENTATION
. 4 ()
Ouzo
& 1680//12-11-2004
Ouzo Mytilene
Ouzo Plomari
Ouzo kalamata
Ouzo Thrace
66
Ouzo Macedonia
Tsikoudia
Tsikoudia of Crete
Tsipouro
6. Grape distillate
Tsipouro of Macedonia
Tsipouro of Thessaly
Tsipouro of Tirnavos
Mastiha of Chios
Mastiha of Chios
Citron of Naxos
32. Liqueur
Koum-kouat of Corfu
Tentura
5. Brandy
Brandy of Attika
67
Brandy od Peloponnese
Brandy of Central Greece
29.Distilled Anis
6. Grape distillate
GEOGRAPHICAL INDICATION
Specifications
Ouzo of Kavalas
Ouzo of Volos
Ouzo of Naousa
Ouzo of Tirnavos
Ouzo of Lemnos
Ouzo of Samos
Ouzo of Chios
Tsipouro of Naousa
68
32. Liqueur
Tsipouro of Mouzaki
Tsipouro of Epirus
Mountovina
69
10. REFERENCES
GREEK
Vakalis, Ch. Th. (2003). Ano Ravenia and West part of Zagorochoria. Militos
Publications.
Spinthiropoulou, Ch. (2000). Wine grape varieties of Greek Vineyard. Olive Press
Publications, Athens.
Tzitzi M., Kyparissiou, P. (2008). Elementary oenology The art of the Sommelier Le
Livres du Tourisme Publications.
FOREIGN
., . , . (2000). .
: &
Sensidoni A., Da Porto C., Zironi R. 1992. Recherche sur la caracterisation de l eaude-vie de raisin, utilisation de la distillation sous vide in Cantagrel R., 1992.
Elaboration et connaissance des spiritueux. Edition Bnic France
INTERNET WEBPAGES
70
http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/LISTA-OINONPOP/lista_POP.pdf
http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/LISTA-OINONPGE/lista_Pge.pdf
http://www.minagric.gr/index.php/el/for-farmer-2/crop-production/ampeli/oin/353oinos
http://www.minagric.gr/index.php/el/for-farmer-2/crop-production/ampeli/oin/627oinoipoppge
71