A. Karampatea1,2,*, Ur. Vrhovšek3, A. Tsakiris1, M. Dimopoulou1, Y. Kourkoutas4, G. Skavdis4
(1) Department of Wine, Vine and Beverage Sciences, University of West Attica, Aigaleo 12243 Athens, Greece
(2) Department of Agricultural Biotechnology and Oenology, International Hellenic University, 66100 Drama, Greece
(3) Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund
Mach 1, 38010 San Michele all’Adige, Trento, Italy
(4) Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
Submitted for publication: May 2022 Accepted for publication: September 2022
