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Papers by Stamatina Kallithraka
BIO web of conferences, 2023
Fermentation, May 26, 2022
Applied sciences, Apr 11, 2022
Applied Sciences, 2022
Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine produ... more 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 extract and diammonium phosphate (DAP) were added to the must (150 and 250 mg/L) in order to evaluate the effect of nitrogen content on the final wine quality. Analytical methods (HPLC, GC-MS) and sensory analysis were employed to assess the quality of the wines. Fermentation kinetics were monitored throughout the experiment. By the second day of fermentation, all strains showed an approximate consumption of 70% of amino acids. Differences among strains were observed regarding inorganic nitrogen requirements. Sb strain resulted in higher concentrations of higher alcohols (1.9-fold) and ketones (5.6-fold) and lower concentrations of esters (1.2-fold) compared to the control, while Sa strain resulted in higher content of fatty acids (2.1-fol...
Poster presentado en el 10th International Symposium of Enology (OENO 2015), celebrado en Burdeos... more Poster presentado en el 10th International Symposium of Enology (OENO 2015), celebrado en Burdeos del 19 de junio al 1 de julio de 2015.
Beverages, 2020
Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to i... more Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to its simplicity and ability to provide a wine’s fingerprint. For this reason, it is often used for authentication and traceability purposes with more than satisfactory results. In this review, an outline of the reasons why authenticity and traceability are important to the wine sector is given, along with a brief overview of the analytical methods used for their attainment; statistical issues and compounds, on which authentication usually is based, are discussed. Moreover, insight on the mode of action of FT-IR is given, along with successful examples from its use in different areas of interest for classification. Finally, prospects and challenges for suggested future research are given. For more accurate and effective analyses, the construction of a large database consisting of wines from different regions, varieties and winemaking protocols is suggested.
OENO One, 2019
Aim: The aim of this project was to identify the characteristic flavor and off-flavor compounds t... more Aim: The aim of this project was to identify the characteristic flavor and off-flavor compounds that could be used as potential oxidation markers to establish the quality of the stored wines and to predict the wines’ shelf life employing a mathematical model.Materials and methods: Six mono-varietal Greek white wines (produced by three varieties) were bottled using two types of corks having different oxygen permeability properties. Volatile compounds, resistance to oxidative degradation and total and free-sulfur dioxide content were recorded in all samples. Results were processed using the root cause analysis versus packaging and storage conditions. Additionally, a predictive model has been constructed to estimate the shelf life of the bottled wine.Results: Physicochemical analysis indicated the absence of significant oxidative degradations during the first 7 months. Furthermore, 12-month stored samples showed a significant alteration in their flavor profile. Based on the concentrati...
BIO Web of Conferences, 2019
The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alt... more 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 containing 0 ppm, 30 ppm, 60 ppm and 100 ppm of sulphur dioxide (SO2) were subjected to pressure of 350 MPa for 10 min at 8 ∘C. A second set of samples containing only SO2 was used as control. Colour parameters, acetic acid, total anthocyanin and phenolic contents and antioxidant activity were determined over a period of twelve months. During the first four months, most of the differences observed regarding the chemical composition of the pressurized and unpressurized wines were not statistically significant. However, after the period of six months, the pressurized samples in general were characterized by higher average values % yellow colour and acetic acid and lower of % red colour, total anthocyanin and phenolic content compared to the...
Journal of Chemical Technology & Biotechnology, 2017
Current Research in Nutrition and Food Science Journal, 2016
A Raman spectroscopic method and the conventional distillation method for the determination of al... more A Raman spectroscopic method and the conventional distillation method for the determination of alcohol content % (v/v) in Greek spirit Tsipouro used. A univariate calibration model was constructed employing the band area at 880 cm-1 of standard ethanol solutions. The concentrations of 46 samples were then measured using the calibration model and the results were compared with those obtained using the conventional analysis employing a distillation step. Alcohol content in Greek spirit Tsipouro measured with the conventional method ranged from 35.1 to 71.2 % (v/v). The determination coefficient (R2) value was 0.9997 while the corresponding values of the relative errors ranged between – 13.1 -1.0 %. According to the proposed method the alcohol concentration in Greek spirit Tsipouro ranged from 27.7 to 68.2 % (v/v). The proposed method is simple, rapid, economical and does not require any sample pre-treatment steps. It could be a starting point for the design of more specific models acc...
BIO Web of Conferences, 2015
Computers and Electronics in Agriculture, 2017
Applied Sciences
The effect of oxidation on the organoleptic properties of white wines mostly involves increased b... more 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 therefore it may be delayed by the presence of antioxidants such as selenium (Se) and SO2. On the other hand, the presence of oxidants such as metal ions and H2O2 can accelerate browning and oxidation phenomena. The browning capacity, the phenolic composition (both total and individual contents of flavanols and hydroxycinnamic acids), the antioxidant activity, and the SO2 content of Assyrtiko white wines were studied after the addition of Fe2+ and H2O2 and Se at two temperatures, employing an accelerated test. Browning was approached from a kinetic point of view, and the study was focused on the implication of oxidants and antioxidants on browning rate, paying particular attention to the content of major redox-active polyphenols, including ...
European Food Research and Technology, 2018
BIO web of conferences, 2023
Fermentation, May 26, 2022
Applied sciences, Apr 11, 2022
Applied Sciences, 2022
Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine produ... more 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 extract and diammonium phosphate (DAP) were added to the must (150 and 250 mg/L) in order to evaluate the effect of nitrogen content on the final wine quality. Analytical methods (HPLC, GC-MS) and sensory analysis were employed to assess the quality of the wines. Fermentation kinetics were monitored throughout the experiment. By the second day of fermentation, all strains showed an approximate consumption of 70% of amino acids. Differences among strains were observed regarding inorganic nitrogen requirements. Sb strain resulted in higher concentrations of higher alcohols (1.9-fold) and ketones (5.6-fold) and lower concentrations of esters (1.2-fold) compared to the control, while Sa strain resulted in higher content of fatty acids (2.1-fol...
Poster presentado en el 10th International Symposium of Enology (OENO 2015), celebrado en Burdeos... more Poster presentado en el 10th International Symposium of Enology (OENO 2015), celebrado en Burdeos del 19 de junio al 1 de julio de 2015.
Beverages, 2020
Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to i... more Fourier transform infrared spectroscopy (FT-IR) has gained popularity in the wine sector due to its simplicity and ability to provide a wine’s fingerprint. For this reason, it is often used for authentication and traceability purposes with more than satisfactory results. In this review, an outline of the reasons why authenticity and traceability are important to the wine sector is given, along with a brief overview of the analytical methods used for their attainment; statistical issues and compounds, on which authentication usually is based, are discussed. Moreover, insight on the mode of action of FT-IR is given, along with successful examples from its use in different areas of interest for classification. Finally, prospects and challenges for suggested future research are given. For more accurate and effective analyses, the construction of a large database consisting of wines from different regions, varieties and winemaking protocols is suggested.
OENO One, 2019
Aim: The aim of this project was to identify the characteristic flavor and off-flavor compounds t... more Aim: The aim of this project was to identify the characteristic flavor and off-flavor compounds that could be used as potential oxidation markers to establish the quality of the stored wines and to predict the wines’ shelf life employing a mathematical model.Materials and methods: Six mono-varietal Greek white wines (produced by three varieties) were bottled using two types of corks having different oxygen permeability properties. Volatile compounds, resistance to oxidative degradation and total and free-sulfur dioxide content were recorded in all samples. Results were processed using the root cause analysis versus packaging and storage conditions. Additionally, a predictive model has been constructed to estimate the shelf life of the bottled wine.Results: Physicochemical analysis indicated the absence of significant oxidative degradations during the first 7 months. Furthermore, 12-month stored samples showed a significant alteration in their flavor profile. Based on the concentrati...
BIO Web of Conferences, 2019
The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alt... more 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 containing 0 ppm, 30 ppm, 60 ppm and 100 ppm of sulphur dioxide (SO2) were subjected to pressure of 350 MPa for 10 min at 8 ∘C. A second set of samples containing only SO2 was used as control. Colour parameters, acetic acid, total anthocyanin and phenolic contents and antioxidant activity were determined over a period of twelve months. During the first four months, most of the differences observed regarding the chemical composition of the pressurized and unpressurized wines were not statistically significant. However, after the period of six months, the pressurized samples in general were characterized by higher average values % yellow colour and acetic acid and lower of % red colour, total anthocyanin and phenolic content compared to the...
Journal of Chemical Technology & Biotechnology, 2017
Current Research in Nutrition and Food Science Journal, 2016
A Raman spectroscopic method and the conventional distillation method for the determination of al... more A Raman spectroscopic method and the conventional distillation method for the determination of alcohol content % (v/v) in Greek spirit Tsipouro used. A univariate calibration model was constructed employing the band area at 880 cm-1 of standard ethanol solutions. The concentrations of 46 samples were then measured using the calibration model and the results were compared with those obtained using the conventional analysis employing a distillation step. Alcohol content in Greek spirit Tsipouro measured with the conventional method ranged from 35.1 to 71.2 % (v/v). The determination coefficient (R2) value was 0.9997 while the corresponding values of the relative errors ranged between – 13.1 -1.0 %. According to the proposed method the alcohol concentration in Greek spirit Tsipouro ranged from 27.7 to 68.2 % (v/v). The proposed method is simple, rapid, economical and does not require any sample pre-treatment steps. It could be a starting point for the design of more specific models acc...
BIO Web of Conferences, 2015
Computers and Electronics in Agriculture, 2017
Applied Sciences
The effect of oxidation on the organoleptic properties of white wines mostly involves increased b... more 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 therefore it may be delayed by the presence of antioxidants such as selenium (Se) and SO2. On the other hand, the presence of oxidants such as metal ions and H2O2 can accelerate browning and oxidation phenomena. The browning capacity, the phenolic composition (both total and individual contents of flavanols and hydroxycinnamic acids), the antioxidant activity, and the SO2 content of Assyrtiko white wines were studied after the addition of Fe2+ and H2O2 and Se at two temperatures, employing an accelerated test. Browning was approached from a kinetic point of view, and the study was focused on the implication of oxidants and antioxidants on browning rate, paying particular attention to the content of major redox-active polyphenols, including ...
European Food Research and Technology, 2018