Nikolaos Kontoudakis

Influence of the heterogeneity of grape phenolic maturity on wine composition and quality

Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort et al. · Food Chemistry · 2010 · 155 citations

Wine Perception, Wine Composition, Ripening +2

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

Elena González‐Royo, Olga Pascual, Nikolaos Kontoudakis et al. · European Food Research and Technology · 2014 · 153 citations

Biology, Food Fermentation, Base Wine +5

Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

Mariona Gil, Nikolaos Kontoudakis, Elena González et al. · Journal of Agricultural and Food Chemistry · 2012 · 111 citations

Food Chemistry, Polyphenolics, Botany +12

Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning

Mariona Gil, Mireia Esteruelas, E. González et al. · Journal of Agricultural and Food Chemistry · 2013 · 85 citations

Food Chemistry, Berry Thinning, Engineering +14

Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine

Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort et al. · Australian Journal of Grape and Wine Research · 2011 · 84 citations · Full text

Food Chemistry, Polyphenolics, Unripe Grapes +12