Charles Sturt University
Charles Sturt University

Dr Nickos Kodoudakis

Dr Nickos Kodoudakis

Nikos did his undergraduate studies at the Crop Science Department of the Agricultural University of Athens (Greece) in 2005. Upon completion of his studies, he moved to Spain to obtain his PhD degree from the Faculty of Enology (University Rovira i Virgili) under the supervision of Dr. Fernando Zamora and Dr. Joan Miquel Canals. His PhD was focused mainly at the influence of grape phenolic maturity on wine phenolic composition. He obtained the PhD at 2010 and continued forming part of the same research group working on different subjects related with wine technology. He joined  NWGIC in October 2014.

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Specialisation: Wine technology

Focus area: Wine metal ion speciation

It is important understanding the role of metal ions on wine development. Iron and/or copper involved in oxidation and reduction reactions, casse development and the formation of sulfur containing compounds. Both iron and copper exist in a variety of forms including different redox states, and either free or bound by wine components with varying binding strengths. The agents responsible for the most efficient binding of metal ions in wine are not known nor are their reactivity and roles in wine spoilage. The use of current research tools that measure different forms of metal ions (metal speciation) will permit a comprehensive understanding of the relation between speciation measures and metal-induced processes in wine. The components of wine able to interact with metal ions to form inert or 'non-active' metal species will be identified. Develop speciation measures that provide a good predictor of metal activity (i.e. responsible for specific detrimental wine effects) is necessary as a more routine analytical method suitable for the wine industry. ''

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Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Victor de Freitas and Fernando Zamora. 2011. Influence of the heterogeneity of grape phenolic maturity on wine composition and quality. Food Chemistry, 124 (3), 767-774.

      Impact factor: 3,655 (6/128); Cited: 31.

Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals and Fernando Zamora. 2010. Comparison of methods for estimating phenolic maturity in grapes: Correlation between predicted and obtained parameters. Analytica Chimica Acta, 660 (1-2), 127-133.

      Impact factor: 4,311 (6/73); Cited: 22.

Nikolaos Kontoudakis, Elena González, Mariona Gil, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals and Fernando Zamora. 2011. Influence of wine pH in the changes of color and polyphenol composition induced by micro-oxygenation. Journal of Agricultural and Food Chemistry, 59 (5), 1974-1984.

      Impact factor: 2,823 (14/128); Cited: 11.

Mireia Esteruelas, Nikolaos Kontoudakis, Mariona Gil, Maria Francesca Fort, Joan Miquel Canals and Fernando Zamora. 2011. Phenolic compounds presents in natural haze protein of sauvignon white wine. Food Research International, 44 (1), 77-83.

      Impact factor: 3,150 (11/128); Cited: 10.

Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals and Fernando Zamora. 2011. Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine. Australian Journal of Grape and Wine Research, 17 (2), 230-238.

     Impact factor: 2,467 (20/128); Cited: 9.

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