Evaluation of varities and their clones concerning the enological potential.

Experimental micro vinifications of known and obscure Greek varieties
Research on impact aroma compounds, description of sensory profile. Monitoring of volatile compounds during ripening 
Liberation and generation of volatile compounds during alcoholic and malolactic fermentation 

Impact of viticultural practices to the quality parameters of grapes and wines (irrigation, leaf removal).
Applications of ageing methods for wines and spirits 

Distillates of grapes and wines