Featured Papers in the Wine, Spirit and Oenological Product Sections von Kallithraka, Stamatina, Marangon, Matteo

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Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content von Chatzistavridi, Melina Maria, Christofi, Stefania, Kallithraka, Stamatina

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Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions von Kyraleou, Maria, Kallithraka, Stamatina, Theodorou, Nikolaos, Teissedre, Pierre-Louis, Kotseridis, Yorgos, Koundouras, Stefanos

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Fermentative and Enological Features of Saccharomyces cerevisiae Populations Generated Through Adaptive Laboratory Evolution von Mavrommati, Maria, Christofi, Stefania, Kallithraka, Stamatina, Papanikolaou, Seraphim, Aggelis, George

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Improving Wine Quality and Safety von Marangon, Matteo, Kallithraka, Stamatina

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Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine von Pajovic Scepanovic, Radmila, Vuletic, Dusko, Christofi, Stefania, Kallithraka, Stamatina

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Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition von Vlahou, Eftihia, Christofi, Stefania, Roussis, Ioannis G., Kallithraka, Stamatina

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Prevention of browning development in white wine by Se addition von Eftihia, Vlahou, Christofi, Stefania, Roussis, Ioannis G., Kallithraka, Stamatina

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Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines von Christofi, Stefania, Papanikolaou, Seraphim, Dimopoulou, Maria, Terpou, Antonia, Cioroiu, Ionel Bogdan, Cotea, Valeriu, Kallithraka, Stamatina

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Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing von Kallithraka, Stamatina, Kotseridis, Yorgos, Kyraleou, Maria, Proxenia, Niki, Tsakiris, Argirios, Karapetrou, Garifalia

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“Orange” Wine—The Resurgence of an Ancient Winemaking Technique: A Review von Buican, Bettina-Cristina, Colibaba, Lucia Cintia, Luchian, Camelia Elena, Kallithraka, Stamatina, Cotea, Valeriu V.

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Reducing SO2 content in wine by combining High Pressure and glutathione addition von Christofi, Stefania, Katsaros, George, Mallouchos, Athanasios, Cotea, Valeriu, Kallithraka, Stamatina

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Wine Authenticity and Traceability with the Use of FT-IR von Basalekou, Marianthi, Pappas, Christos, Tarantilis, Petros A., Kallithraka, Stamatina

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Anthocyanin content and composition in four red winegrape cultivars (Vitis vinifera L.) under variable irrigation von Theodorou, Nikolaos, Nikolaou, Nikolaos, Zioziou, Eleftheria, Kyraleou, Maria, Kallithraka, Stamatina, Kotseridis, Yorgos, Koundouras, Stefanos

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Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines von Comuzzo, Piergiorgio, Voce, Sabrina, Fabris, Jacopo, Cavallaro, Angelo, Zanella, Gianmaria, Karpusas, Michael, Kallithraka, Stamatina

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Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type von Natskoulis, Pantelis I, Miliordos, Dimitrios-Evangelos, Koutsouris, Apostolos N, Tarantilis, Petros A, Pappas, Christos S, Kallithraka, Stamatina, Kotseridis, Yorgos, Metafa, Maria

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Trials of Commercial- and Wild-Type Saccharomyces cerevisiae Strains under Aerobic and Microaerophilic/Anaerobic Conditions: Ethanol Production and Must Fermentation from Grapes of... von Basa, Kalliopi, Papanikolaou, Seraphim, Dimopoulou, Maria, Terpou, Antonia, Kallithraka, Stamatina, Nychas, George-John E.

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Color change of bottled white wines as a quality indicator von Kanavouras, Antonios, Coutelieris, Frank, Karanika, Eleni, Kotseridis, Yorgos, Kallithraka, Stamatina

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Effects of post-veraison irrigation on the phenolic composition of Vitis vinifera L. cv. ‘Xinomavro’ grapes von Theocharis, Seraphim, Nikolaou, Nikolaos, Zioziou, Eleftheria, Kyraleou, Maria, Kallithraka, Stamatina, Kotseridis, Yorgos, Koundouras, Stefanos

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Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition von Kyraleou, Maria, Tzanakouli, Eleni, Kotseridis, Yorgos, Chira, Kleopatra, Ligas, Ioannis, Kallithraka, Stamatina, Teissedre, Pierre-Louis

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