Aspasia Nisiotou

Lycovrissi, Attikis Greece

Biographical Sketch:
Aspasia Nisiotou, a wine microbiologist, received her MSc in food biotechnology from the University of Reading and a PhD in food microbiology from the Agricultural University of Athens. She is currently a researcher at ITAP of the National Agriculture Research Foundation of Greece. Her work has been focused on food and wine microbiology with special interest in molecular microbial ecology and in spoilage and safety aspects of foods. She has participated as a researcher or coordinator in national and European research programs and has published several papers and book chapters.

Shaping Wine Quality by the Use of Native Yeast Microbiota
P2-20 Biological pH Reduction of Wine with the Use of Autochthonous Yeasts as Starter Cultures