Panos Tzimas MSc, DipWSET
WSPC Quality Assurance Consultant – DipWSET Tutor WSPC Wine School
For the past twenty years the cultivation of wine education has been of definitive importance to the development of Greek brand name wine. Among others, it sparked small and medium size entrepreneurship, reanimated old vineyards, - while at the same time increased its popularity and hence its consumption. Being a member of the wonderful WSPC team – founder of a new wine culture and education in my country, is a great pleasure and honour. Today, WSPC is evolving, developing new educational programmes, offering high level education, expanding into new areas, such as coffee, tea and cocoa. I consider it a challenge to contribute with my knowledge, my experience and my abilities so that through modern-day demands, even greater opportunities are created for the young professional both in the wine industry as well as those of coffee, dining and tourism.
Panos Tzimas, born in Ioannina in 1976, graduated in 1999 from the Department of Chemistry of the University of Ioannina. Along with his degree in Chemistry, he obtained the qualification of Oenologist. During his postgraduate studies, his research work focused on the study of the phenolic components of wine. He participated in a research program where the positive effect of wine polyphenols on health and disease prevention was studied, and he obtained six publications in international scientific journals. In 2003, he successfully completed the Postgraduate Diploma in Food Science and Technology, while in 2004 he became a PhD Candidate of the Department of Chemistry of the University of Ioannina.
In 2016, he began his studies at WSPC and in 2020, he obtained the WSET Diploma in Wine & Spirits from the British Wine & Spirits Education Trust (WSET). In September 2021, he was accepted into the Institute of Masters of Wine curriculum.
He has worked as a Chemical Oenologist at the winery “Ktima Glinavos Zitsa S.A.” and in sales for the multinational pharmaceutical company Pfizer Hellas S.A. For a decade, he served as Director and Quality Control Manager at an accredited chemical and microbiological analysis laboratory, where he was also responsible for the operation of the Oenology department. He was trained in the ISO 22000 and ISO/IEC 17025 quality systems and in Chemical Metrology issues. From the time of his postgraduate studies until today, he has successively offered teaching work at the wine analysis laboratory of the Chemistry Department of the University of Ioannina, at the Department of Aquaculture & Fisheries of the TEI of Epirus, at the IEK OAED of Ioannina and at the Thessalian IEK Giatsos.
Since 2014, he has been a viticulturist, while in 2019 he founded the company “Jima p.c.” which is active in the production of wine and the provision of scientific consulting services. Since 2019, he has been a winemaker and chief oenologist at his family winery “JimaWinery” located in the Amvrakikos Gulf, in the Prefecture of Arta. In October 2020, his collaboration with the WSPC educational institution began as a Lecturer and Quality Assurance Coordinator.
He is married with two children.
Η Εκπαίδευση μου:
Scientific Publications:
- Comparative antioxidant effectiveness of white and red wine and their phenolic extracts towards low-density lipoprotein oxidation. Tselepis A.D., Lourida P.C., Tzimas P.C. and I.G. Roussis, Food Biotechnology, 19 (1), 1-14, 2005
- Inhibition of the decrease of linalool in Muscat wine by phenolic acids. Roussis I.G., Soulti K. and Tzimas P. Food Technology and Biotechnology, 43 (4), 389-392, 2005.
- Protection of volatiles in a wine with low sulfur dioxide by caffeic acid or glutathione. Roussis I.G., Lambropoulos I. and Tzimas P. American Journal of Enology and Viticulture, 58 (2) 274-278 (2007).
- Modification of inherent and drug-induced dopaminergic activity after exposure to benzo(alpha)pyrene. Konstandi M., Harkitis P., Thermos P., Orgen SO., Jonshon EO., Tzimas P., Marselos M. Neurotoxicology, 28(4):860-867, Jul 2007.
- Antioxidant activity of white wine extracts and some phenolic acids toward corn oil oxidation. Ioannis G Roussis, Panagiotis C Tzimas, Kalliopi Soulti. Journal of Food Processing & Preservation, Vol. 32, No. 4., pp. 535-545, August 2008.
- Antioxidant activities of some Greek wines and wine phenolic extracts. Ioannis G. Roussis, Ioannis Lambropoulos, Panagiotis Tzimas, Anna Gkoulioti, Vasilios Marinos, Dimitrios Tsoupeis, Ioannis Boutaris. Journal of Food Composition and Analysis, ISSN: 0889-1575, Vol: 21, Issue: 8, Pages: 614-621, Dec 2008.