Vol. 52 No. 4 (2018): OENO One

Published: 6 December 2018

The substratostat - an automated near-infrared spectroscopy-based variable-feed system for fed-batch fermentation of grape must

Charles A Frohman, Ramón Mira de Orduña Heidinger

Contribution of Mexican scholars to viticultural and oenological research: where do we stand?

Guillermo Castillo Sånchez, Liliana Castro-López, Saúl Méndez

Vol. 52 No. 4 (2018): OENO One

Temperature-based zoning of the Bordeaux wine region

Benjamin Bois, Daniel Joly, Hervé Quénol, Philippe Pieri, Jean-Pierre Gaudillère, Dominique Guyon, Etienne Saur, Cornelis van Leeuwen

Vol. 52 No. 4 (2018): OENO One

Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

Rubén DEL BARRIO GALÁN, Cristina ÚBEDA, Mariona GIL, Nathalie SIECZKOWKI, Álvaro PEÑA

Vol. 52 No. 4 (2018): OENO One

Is the typicality of “Provence Rosé wines” only a matter of color?

Cécile Coulon-Leroy, Nathalie Pouzalgues, Laure Cayla, Ronan Symoneaux, Gilles Masson

Vol. 52 No. 4 (2018): OENO One

The impact of plant water status on the gas exchange, berry composition and wine quality of Chasselas grapes in Switzerland

Vivian Zufferey, Thibaut Verdenal, Agnès Dienes, Sandrine Belcher, Fabrice Lorenzini, Carole Koestel, Katia Gindro, Jorge E. Spangenberg, Olivier Viret, Jean-Laurent Spring

Vol. 52 No. 4 (2018): OENO One

Effects of post-bloom low light and girdling on fruit set of Vitis vinifera (L.) cv. ‘Riesling’ and Vitis labruscana (L.) cv. ‘Concord’

Diego S. Intrigliolo, José Manuel Mirás-Avalos, Alan N. Lakso

Vol. 52 No. 4 (2018): OENO One

A double-sigmoid model for grapevine bunch compactness development

Javier Tello, Astrid Forneck

Vol. 52 No. 4 (2018): OENO One