Panos Tzimas MSc, DipWSET
WSPC Quality Assurance Coordinator
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 was born in Ioannina in 1976 and graduated from the department of Chemistry of the Ioannina University in 1999. In parallel with his Chemistry degree, he also obtained qualifications as an Oenologist. During his post-graduate studies, his research was focused on the study of the phenolic components of wine. He participated in a research programme where the positive impact of polyphenols in wine on health and disease prevention was studied and achieved six publications in international scientific journals. In 2003 he successfully completed his postgraduate diploma specializing in Food Science and Technology, while in 2004 he became a doctoral candidate of the Chemistry Department 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. In September 2021 he was accepted in the Institute of Masters of Wine studies programme.
He has worked as a Chemical Oenologist and the “Domain Glinavos Zitsa S.A.” and in the sales department of the multinational pharmaceutical company Pfizer Hellas A.E. For a decade we was the Manager and Quality Control Supervisor at an accredited chemical and microbiological analysis lab where he was the operations manager of the Oenology Department. He has been trained in the quality control system ISO 22000 και ISO/IEC 17025 as well as in subjects of Chemical Meteorology. During his post-graduate studies and up to the present he has provided successive teaching material to the department of Chemistry of the University of Ioannina, the department of Fish Farming and Fishing of the Technological Educational Institute of Epirus, the Institute for Vocational Training of the Manpower Employment Organization of Ioannina and the “Giatsos” Institute for Vocational Training of Thessalia.
Since 2014 he is a viticulturist and in 2019 he founded the company “Jima p.c.” which specializes in wine production and the provision of scientific consulting services. Since 2019 he is a wine maker and head oenologist of the family winery “JimaWinery” located at the Amvrakikos Gulf in Arta. In October of 2020 he began his collaboration with WSPC as a tutor and the Quality Assurance Coordinator.
He lives in Ioannina and 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.