Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Stefania Christofi"'
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The present study focuses on the effect of increasing maceration times (0, 2, 4, 6, and 10 days) on the extraction of phenolic compounds into two Montenegrin wines made with the autochthonous varieties Vranac and Kratošija. Significant differences w
Externí odkaz:
https://doaj.org/article/3d1ed7503bcb474c94e4a9cbe01fbdc9
Publikováno v:
Beverages, Vol 10, Iss 2, p 31 (2024)
The present study explores the efficiency of selenomethionine (Semeth), an organic form of Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid, glutathione, and potassium metabisulfite) in preventing oxidative browning in Gr
Externí odkaz:
https://doaj.org/article/ef7897b04fe44083b01a3f7291ea2058
Autor:
Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka
Publikováno v:
OENO One, Vol 55, Iss 1 (2021)
The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique for red wine preservation, focusing on the production of reduced SO2 wines while simultaneously adding glutathione (GSH), as a natural anti
Externí odkaz:
https://doaj.org/article/dd563d074eb44ebd9545d4a6f5ab5202
Publikováno v:
Applied Sciences, Vol 12, Iss 8, p 3834 (2022)
The effect of oxidation on the organoleptic properties of white wines mostly involves increased browning color, loss of the fruity aromas, and appearance of unpleasant odors. Browning, however, is known to be related with polyphenol oxidation and the
Externí odkaz:
https://doaj.org/article/9ff28c2dde9d488ab2cff73531ef609c
Autor:
Stefania Christofi, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Ionel Bogdan Cioroiu, Valeriu Cotea, Stamatina Kallithraka
Publikováno v:
Applied Sciences, Vol 12, Iss 3, p 1405 (2022)
Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial Saccharomyces strain was also studied for comparison reasons. Two concentrations of yeast ex
Externí odkaz:
https://doaj.org/article/599ddf6553054144916b3ce848c76317
Publikováno v:
BIO Web of Conferences. 56:02015
Oxidation of white wines implies modification of their organoleptic characteristics and in most cases degradation of their overall quality. The development of oxidative browning is associated with polyphenol oxidation, and it can be accelerated by th
Autor:
Dimitris Malliaris, Stefania Christofi, George Katsaros, Efstathios Z. Panagou, Stamatina Kallithraka
Publikováno v:
Innovative Food Science & Emerging Technologies. 62:102342
Sulphur dioxide (SO2) has an important role in wine industry as an antioxidant, antioxidasic and antiseptic additive. However, since SO2 is also responsible for allergic reactions, it is of great interest its replacement with alternative additives or
Autor:
Efstathios Z. Panagou, Niki Proxenia, D. Malliaris, Stamatina Kallithraka, Yorgos Kotseridis, Stefania Christofi
Publikováno v:
BIO Web of Conferences, Vol 12, p 02015 (2019)
The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alternative method for wine preservation, which could also lead to the production of wines with reduced amounts of SO2. For this purpose, red wine samples c