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

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

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

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

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Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time by M. Basalekou, C. Pappas, Y. Kotseridis, P. A. Tarantilis, E. Kontaxakis, S. Kallithraka

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

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