How soil and climate variability within a vineyard can affect the heterogeneity of grapevine vigour and production

Gustavo Pereyra, Anne Pellegrino, Milka Ferrer, Remi Gaudin

Vol. 57 No. 3 (2023): OENO One

A mobile device to investigate the response of grapevine berries to heat stress

Kai Konstantin Heilemann Müller, Manfred Stoll, Marco Hofmann, Matthias Friedel

Vol. 57 No. 3 (2023): OENO One

Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine

Jacob Mederios, Shufen Xu, Gary Pickering, Belinda Kemp

Vol. 57 No. 3 (2023): OENO One

Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®

Daniel Butron, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez

Vol. 57 No. 3 (2023): OENO One

Effects of laccase from Botrytis cinerea on the oxidative degradation of anthocyanins

Pol Giménez, Arnau Just-Borràs, Jordi Gombau, Joan Miquel Canals, Fernando Zamora

Vol. 57 No. 3 (2023): OENO One

Study of lignans in wine originating from different types of oak barrels

Milos Vidlar, Katerina Dadakova, Tomas Kasparovsky, Mojmir Baron, Božena Průšová, Jiri Sochor

Vol. 57 No. 3 (2023): OENO One

A muscadine locus confers resistance to predominant species of grapevine root-knot nematodes (Meloidogyne spp.) including virulent populations

Daniel Esmenjaud, Mohamed Youssef Banora, Ulysse Julien-Portier, Maria-Das-Dores Lafargue, Jean-Pascal Tandonnet, Bernadette Rubio, Andrew Walker, Cyril Van Ghelder, Nathalie Ollat

Vol. 57 No. 3 (2023): OENO One

Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae. Role of nitrogen in the evolution of fermentation and aroma profile

Adelaide Gallo, Raffaele Guzzon, Mauro Paolini, Tiziana Nardin, Mario Malacarne, Marco Ongaro, Tomas Roman

Vol. 57 No. 3 (2023): OENO One