Alchemy is a red wine produced in the context of openness and social contribution of the National and Kapodistrian University of Athens (NKUA), through the Center for Excellence with the scope “Agrofood and Food Authenticity", under the scientific supervision of Associate Professor Charalampos Proestos.
Grapes from the renowned native Greek Agiorgitiko variety were sourced from selected vineyards in Peloponnese.
The vinification of Alchemy was conducted with contemporary methods aiming at promoting the properties of this fine variety as well as the region of origin.
Its quality has been controlled and certified from the Analytical Chemistry & Food Chemistry Laboratories of the Chemistry Department of the NKUA.
Free Sulfite SO2: | 35 mg/L |
Total Sulfite SO2: | 70 mg/L |
Total Acidity: | 4.4 g/L tartaric acid |
Volatile Acidity: | 0.47 g/L acetic acid |
pH: | 3.72 |
Density: | 0.993 |
Ethanol: | 12.3 % vol |
Dry Extract: | 29.18 g/L |
Sugar: | 2.5 g/L red. sugars |
Scientific Advisor: Alexandros Tzachristas, Oenologist, Food Chemistry Laboratory, NKUA
Gallic Acid: | 30.7 mg/L |
p-coumaric Acid: | 5.45 mg/L |
Caffeic Acid: | 5.38 mg/L |
Protocatechuic Acid: | 1.64 mg/L |
Syringic Acid: | 0.98 mg/L |
Vanillic Acid: | 0.81 mg/L |
Gentistic Acid: | 0.53 mg/L |
Salicylic Acid: | 0.42 mg/L |
Ferulic Acid: | 0.35 mg/L |
4-hydroxybenzoic Acid: | 0.33 mg/L |
Scientific Supervisor: Nikolaos Thomaidis, Professor of Analytical Chemistry, Analytical Chemistry Laboratory, NKUA
Catechin: | 18.1 mg/L |
Epicatechin: | 13.9 mg/L |
Tyrosol: | 12.4 mg/L |
Myricetin: | 4.04 mg/L |
Quercetin: | 3.26 mg/L |
Hydroxytyrosol: | 1.05 mg/L |
trans-Resveratrol: | 1.35 mg/L |
Taxifolin: | 0.04 mg/L |
Vanillin: | 0.03 mg/L |
Naringenin: | 0.031 mg/L |
Total content in Phenolic Compounds: | 2292 mg GAE (Gallic Acid Equivalents)/L |
Scientific Supervisor: Nikolaos Thomaidis, Professor of Analytical Chemistry, Analytical Chemistry Laboratory, NKUA
Free Sulfite SO2: | 35 mg/L |
Total Sulfite SO2: | 70 mg/L |
Total Acidity: | 4.4 g/L tartaric acid |
Volatile Acidity: | 0.47 g/L acetic acid |
pH: | 3.72 |
Density: | 0.993 |
Ethanol: | 12.3 % vol |
Dry Extract: | 29.2 g/L |
Sugar: | 2.5 g/L red. sugars |
Scientific Advisor: Alexandros Tzachristas, Oenologist, Food Chemistry Laboratory, NKUA
Alchemy Agiorgitiko features a deep purple color with violet tints
It has a pleasant aroma combining characters of ripe red fruits with nutty notes
Alchemy Agiorgitiko has a fresh taste, full body, soft tannins and a long-lasting aromatic aftertaste
Served at 14-160C (57-610F)
It is a perfect pair for the Mediterranean cuisine
For more information, you may visit the NKUA eshop or call us at (+30)210-3688189 & (+30)210-3688185 or submit your request via email. Alternatively you can submit your request by filling the following contact form.
Contact Address: 52 Akadimias St, 10679, Athens, Greece
Contact phone numbers: +30-210-3688189 & +30-210-3688185
© 2021 P.D. & M.Co of NKUA
52 Akadimias St, +30-210-3688189 & +30-210-3688185, email: eadpp@uoa.gr