Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine by Aspasia Nisiotou, Athanasios Mallouchos, Chrysoula Tassou, Georgios Banilas

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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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The Use of <i>Hanseniaspora opuntiae</i> to Improve ‘Sideritis’ Wine Quality, a Late-Ripening Greek Grape Variety by Maria-Evangelia Filippousi, Ioanna Chalvantzi, Athanasios Mallouchos, Ioannis Marmaras, 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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