Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome.

Plioni, Iris; Michalopoulou, Eleni; Mallouchos, Athanasios; Plessas, Stavros; Gotis, Gerasimos; Bekatorou, Argyro

Plioni, Iris; Michalopoulou, Eleni; Mallouchos, Athanasios; Plessas, Stavros; Gotis, Gerasimos; Bekatorou, Argyro.

Affiliation

Plioni I; Department of Chemistry, University of Patras, 26504 Patras, Greece.
Michalopoulou E; Department of Chemistry, University of Patras, 26504 Patras, Greece.
Mallouchos A; Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
Plessas S; Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
Gotis G; Department of Chemical Engineering, University of Patras, 26500 Patras, Greece.
Bekatorou A; Department of Chemistry, University of Patras, 26504 Patras, Greece.

Molecules ; 28(14)2023 Jul 17.

Article in En | MEDLINE | ID: mdl-37513330

Subject(s)

Ribes; Vitis; Wine; Wine/analysis; Antioxidants; Carbohydrates/analysis; Sugars; Ethanol; Saccharomyces cerevisiae; Fermentation

Key words

Corinthian currants; antioxidant capacity; fortification; phenolics; raisins; side-stream; sweet wine; volatilome

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Full text: 1 Database: MEDLINE Main subject: Wine / Vitis / Ribes Type of study: Prognostic_studies Language: En Year: 2023 Type: Article

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Full text: 1 Database: MEDLINE Main subject: Wine / Vitis / Ribes Type of study: Prognostic_studies Language: En Year: 2023 Type: Article