<em>Citrus medica</em> and <em>Cinnamomum zeylanicum</em> Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products by Gregoria Mitropoulou, Anastasios Nikolaou, Valentini Santarmaki, Georgios Sgouros, Yiannis Kourkoutas

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Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking by Anastasios Nikolaou, Georgios Sgouros, Valentini Santarmaki, Gregoria Mitropoulou, Yiannis Kourkoutas

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Novel Low-Alcohol Sangria-Type Wine Products with Immobilized Kefir Cultures and Essential Oils by Anastasios Nikolaou, Valentini Santarmaki, Gregoria Mitropoulou, Georgios Sgouros, Yiannis Kourkoutas

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Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking by Anastasios Nikolaou, Georgios Sgouros, Gregoria Mitropoulou, Valentini Santarmaki, Yiannis Kourkoutas

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Molecular Characterization and Enological Potential of A High Lactic Acid-Producing <i>Lachancea thermotolerans</i> Vineyard Strain by Georgios Sgouros, Athanasios Mallouchos, Maria-Evangelia Filippousi, Georgios Banilas, Aspasia Nisiotou

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<i>Torulaspora delbrueckii</i> May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming by Georgios Sgouros, Athanasios Mallouchos, Dimitra Dourou, Georgios Banilas, Ioanna Chalvantzi, Yiannis Kourkoutas, Aspasia Nisiotou

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