Principal phenolic compounds in Greek red wines

S Kallithraka, E Tsoutsouras, E Tzourou, P Lanaridis - Food Chemistry, 2006 - Elsevier
Polyphenolic substances are of profound significance to both the technological and nutritional
value of grapes (Vitis vinifera sp.) and wines. The Hellenic vineyard embraces a large …

Molecular identification of wine yeasts at species or strain level: a case study with strains from two vine‐growing areas of Greece

PV Pramateftaki, P Lanaridis… - Journal of applied …, 2000 - academic.oup.com
The composition of wine yeast populations, present during spontaneous fermentation of musts
from two wine‐producing areas of Greece (Amyndeon and Santorini) and followed for two …

The mitochondrial genome of the wine yeast Hanseniaspora uvarum: a unique genome organization among yeast/fungal counterparts

PV Pramateftaki, VN Kouvelis, P Lanaridis… - FEMS yeast …, 2006 - academic.oup.com
The complete sequence of the apiculate wine yeast Hanseniaspora uvarum mtDNA has
been determined and analysed. It is an extremely compact linear molecule containing the …

Phenolic and Volatile Composition of Wines Made from Vitis vinifera Cv. Muscat Lefko Grapes from the Island of Samos

…, A Economou, P Lanaridis - Journal of Agricultural and …, 2000 - ACS Publications
A study of the phenolic and volatile composition of wines produced from the white cultivar
Muscat lefko from the island of Samos was conducted. Dry, fortified, naturally sweet wines and …

The effect of various vinification parameters on the development of several volatile sulfur compounds in Greek white wines of the cultivars Batiki and Muscat of …

S Karagiannis, P Lanaridis - American journal of enology …, 1999 - Am Soc Enol Viticulture
The formation of some volatile sulfur compounds in Greek white wines was investigated in
relation to various vinification parameters. Hydrogen sulfide, methionol, 3-methylthiopropionic …

Insoluble grape material present in must affects the overall fermentation aroma of dry white wines made from three grape cultivars cultivated in Greece

S Karagiannis, P Lanaridis - Journal of food science, 2002 - Wiley Online Library
Musts from 3 grape varieties were used to elucidate the effect of the presence of grape solids
in must on the volatile composition of the resultant white wines. Volatile compounds were …

Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery

…, M Metafa, S Kallithraka, P Lanaridis - Letters in Applied …, 2006 - academic.oup.com
Aims: To study the population dynamics of indigenous malolactic bacteria in a Greek winery
and to examine their potential to produce detrimental levels of biogenic amines (BA) under …

Volatile compounds in grapes and wines from two Muscat varieties cultivated on Greek Islands.

P Lanaridis, MJ Salaha, I Tzourou, E Tsoutsouras… - 2002 - cabidigitallibrary.org
The concentrations of free and glycosidically linked monoterpenes and volatile alcohols in
grapes and wines from the cultivars Muscat lefko and Muscat of Alexandria, cultivated on the …

Complete mitochondrial genome sequence of the wine yeast Candida zemplinina: intraspecies distribution of a novel group-IIB1 intron with eubacterial affiliations

PV Pramateftaki, VN Kouvelis, P Lanaridis… - FEMS yeast …, 2008 - academic.oup.com
The mtDNA of the ascomycetous wine yeast Candida zemplinina is a circularly mapping
genome of 23 114 bp. It contains 35 genes coding for the seven basic subunits of oxidative …

Influence of cluster thinning on the amino acids concentration of musts and wines of the variety Vilana. Effect on wine volatile compounds

I Bena-Tzourou, P Lanaridis, M Metafa - OENO One, 1999 - oeno-one.eu
In this work, the influence of cluster thinning on the amino acids concentration of musts and
wines was studied. Three vineyards were selected from Peza district of Crete where the …