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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Simultaneous improvement of fructophilicity and ethanol tolerance of Saccharomyces cerevisiae strains through a single Adaptive Laboratory Evolution Strategy by Maria Mavrommati, Christina N. Economou, 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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Astringency Modification of Mandilaria Wines: Vineyard and Winery Strategies by Christina Karadimou, Theodoros Gkrimpizis, Eleni Louki, Lamprini Roussi, Nikolaos Theodorou, Stefanos Koundouras, Stamatina Kallithraka

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Aroma Compounds from Grape Pomace: Investigation of Key Winemaking Factors for Future Extraction Applications—A Review by Bettina-Cristina Buican, Camelia Elena Luchian, Lucia Cintia Colibaba, Marius Niculaua, Maria-Evelina Bordean, Stamatina Kallithraka, Valeriu V. Cotea

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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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