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Peer-reviewedCC BYFoods (Basel, Switzerland)

Sparkling Winemaking Using the Achaean Grape Variety Sideritis and the Indigenous Yeast Saccharomyces cerevisiae ABET Isolated from Corinthian Currants: Chemical Composition, Quality Attributes, and Volatilome

  • Vasiliki Adamopoulou1
  • Maria D. Chaini1
  • Eirinaios Theodoratos1
  • Athanasios Mallouchos2
  • Despina P. Kalogianni1
  • Theano Petsi1
  • Nikolaos D. Andritsos3
  • Argyro Bekatorou1
  1. 1Department of Chemistry, , 26504 Patras, Greece; (V.A.); (M.D.C.); (E.T.); (D.P.K.); (T.P.)
  2. 2Department of Food Science and Human Nutrition, , 75 Iera Odos, 11855 Athens, Greece;
  3. 3Laboratory of Food Safety, Quality and Applied Biotechnology, Department of Food Science and Technology, School of Agricultural Sciences, , 2 G. Seferi Str., 30100 Agrinio, Greece;
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Cite

BibTeXRIS
BibTeX
@article{adamopoulou2026sparkling,
  title = {{Sparkling Winemaking Using the Achaean Grape Variety Sideritis and the Indigenous Yeast Saccharomyces cerevisiae ABET Isolated from Corinthian Currants: Chemical Composition, Quality Attributes, and Volatilome}},
  author = {Vasiliki Adamopoulou and Maria D. Chaini and Eirinaios Theodoratos and Athanasios Mallouchos and Despina P. Kalogianni and Theano Petsi and Nikolaos D. Andritsos and Argyro Bekatorou},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13703417},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Sparkling Winemaking Using the Achaean Grape Variety Sideritis and the Indigenous Yeast Saccharomyces cerevisiae ABET Isolated from Corinthian Currants: Chemical Composition, Quality Attributes, and Volatilome
AU  - Vasiliki Adamopoulou
AU  - Maria D. Chaini
AU  - Eirinaios Theodoratos
AU  - Athanasios Mallouchos
AU  - Despina P. Kalogianni
AU  - Theano Petsi
AU  - Nikolaos D. Andritsos
AU  - Argyro Bekatorou
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13703417
SN  - 2304-8158
ER  -