Vol. 58 No. 3 (2024): OENO One

Published: 1 July 2024

Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation

Antonio G. Cordente, Allie G. Kulcsar, Deanna Langone, Lisa Pisaniello, Tracey E. Siebert, Marlize Z. Bekker (Author)

Vol. 58 No. 3 (2024): OENO One

Vine spacing of Vitis vinifera cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth

J. J. Hunter, C. G. Volschenk (Author)

Vol. 58 No. 3 (2024): OENO One

Critical areas for Brettanomyces bruxellensis contamination and biofilm formation in the cellar: on the origin of wine spoilage

Paul Le Montagner, Laetitia Etourneau, Patricia Ballestra, Marguerite Dols-Lafargue, Warren Albertin, Julie Maupeu, Virginie Moine, Vincent Renouf, Isabelle Masneuf-Pomarède (Author)

Vol. 58 No. 3 (2024): OENO One

Efficacy evaluation of particle films as oviposition deterrent against Drosophila suzukii in Austrian vineyards

Michael Krutzler, Günter Brader, Karl Menhart, Monika Madercic, Monika Riedle-Bauer (Author)

Vol. 58 No. 3 (2024): OENO One

A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition

Daniela Sangiorgio, Gabriele Valentini, Chiara Pastore, Gianluca Allegro, Davide Gottardi, Francesca Patrignani, Francesco Spinelli, Ilaria Filippetti (Author)

Vol. 58 No. 3 (2024): OENO One

Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars

Alexander D. Gapinski, Suzanne M. Slack, Aude A. Watrelot (Author)

Vol. 58 No. 3 (2024): OENO One

Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

Jörg Gottmann, David Müller, Jochen Vestner, Jens Schuster, Ulrich Fischer (Author)

Vol. 58 No. 3 (2024): OENO One

Valorisation of white wine lees: optimisation of subcritical water extraction of antioxidant compounds

Benjamin Poulain, Delphine Winstel, Arnaud Massot, Virginie Moine, Claudia Nioi (Author)

Vol. 58 No. 3 (2024): OENO One

Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs

Alice Argentero, Soline Caillé, Floriano Joaquim Engenheiro, Bénédicte Fontez, Peggy Rigou, Laetitia Mouls (Author)

Vol. 58 No. 3 (2024): OENO One

Identifying the boundaries of the sensory space of red Bordeaux wines using an innovative machine learning approach. Application to the identification of new varieties adapted to climate change.

Marc Plantevin, Cécile Thibon, Jean-Cristophe Barbe, Sophie Tempère, Sixtine Blandeau, Julien Lecourt, Lucile Dijsktra, Georgia Lytra, Philippe Darriet, Cornelis van Leeuwen (Author)

Vol. 58 No. 3 (2024): OENO One

Four decades in the vineyard: the impact of climate change on grapevine phenology and wine quality in northern Italy

Michele Faralli, Stefano Mallucci, Alessandro Bignardi, Mauro Varner, Massimo Bertamini (Author)

Vol. 58 No. 3 (2024): OENO One

Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production

Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra (Author)

Vol. 58 No. 3 (2024): OENO One

Protection of viticultural biodiversity: genetic and phenotypic characterisation of grapevine varieties from the northwest coastal area of Tuscany (Italy)

Alessandra Zombardo, Sergio Puccioni, Manna Crespan, Paolo Storchi, Rita Perria, Vincenzo Tosi, Pierpaolo Lorieri, Daniele Migliaro (Author)

Vol. 58 No. 3 (2024): OENO One

Identification of the best viticultural areas by spatial optimisation. Application in New Zealand South Island in the context of climate change

Baptiste Hamon, Jeanne Thibault, Cyril Tissot, Amber Parker, Hervé Quénol (Author)

Vol. 58 No. 3 (2024): OENO One

Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’

Raúl Ferrer-Gallego, Ignacio Buesa, María J. García-Esparza, Inmaculada Álvarez, Diego S. Intrigliolo, Juan Miguel Ramírez-Cuesta, Victoria Lizama (Author)

Vol. 58 No. 3 (2024): OENO One

Amending high sugar in V. vinifera cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers

Billy Xynas, Christopher Barnes, Kate Howell (Author)

Vol. 58 No. 3 (2024): OENO One

Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age

Julie Mekoue Nguela, Nathalie Sieczkowski, Aude Vernhet (Author)

Vol. 58 No. 3 (2024): OENO One

Effects of retained node numbers on berry maturity and yield components of cane-pruned Sauvignon blanc

Paul T. M. Epee, Olaf Schelezki, Michael C. T. Trought, Armin Werner, Rainer W. Hofmann, Peter Almond, Stuart Charters, Amber Parker (Author)

Vol. 58 No. 3 (2024): OENO One

Exploring intra-specific variability as an adaptive strategy to climate change: Response of 21 grapevine cultivars grown under drought conditions

Argimiro Sergio Serrano Parra, Jesús Martínez Gascueña, Gonzalo L. Alonso, Cristina Cebrián Tarancón, Adela Mena Morales, Juan L. Chacón Vozmediano (Author)

Vol. 58 No. 3 (2024): OENO One

‘Liking then CATA’ or ‘CATA then liking’? Impact of the hedonic question positioning on the wine sensory description and appreciation

Olivier Geffroy, Elie Maza, Georgia Lytra, Christian Chervin (Author)

Vol. 58 No. 3 (2024): OENO One

Use of non-Saccharomyces yeasts in the prise de mousse of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile

Raffaele Guzzon, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, Roberto Larcher (Author)

Vol. 58 No. 3 (2024): OENO One

Original research articles

Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation

Vine spacing of Vitis vinifera cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth

Critical areas for Brettanomyces bruxellensis contamination and biofilm formation in the cellar: on the origin of wine spoilage

Efficacy evaluation of particle films as oviposition deterrent against Drosophila suzukii in Austrian vineyards

A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition

Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars

Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

Valorisation of white wine lees: optimisation of subcritical water extraction of antioxidant compounds

Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs

Identifying the boundaries of the sensory space of red Bordeaux wines using an innovative machine learning approach. Application to the identification of new varieties adapted to climate change.

Four decades in the vineyard: the impact of climate change on grapevine phenology and wine quality in northern Italy

Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production

Protection of viticultural biodiversity: genetic and phenotypic characterisation of grapevine varieties from the northwest coastal area of Tuscany (Italy)

Identification of the best viticultural areas by spatial optimisation. Application in New Zealand South Island in the context of climate change

Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’

Amending high sugar in V. vinifera cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers

Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age

Effects of retained node numbers on berry maturity and yield components of cane-pruned Sauvignon blanc

Exploring intra-specific variability as an adaptive strategy to climate change: Response of 21 grapevine cultivars grown under drought conditions

Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine

The relevant and complex role of ethanol in the sensory properties of model wines

Review articles

Impact of moderate wine consumption on immune-mediated diseases

Mini-review articles

Mass Spectrometry Imaging to map metabolites in plant-microbe interactions: grapevine as a case study

Short communications

Importance of quality maintenance pruning for young Ugni blanc grapevines

Vine spacing of Vitis vinifera cv. Shiraz/101-14 Mgt. III. Grape and wine quality

‘Liking then CATA’ or ‘CATA then liking’? Impact of the hedonic question positioning on the wine sensory description and appreciation

Use of non-Saccharomyces yeasts in the prise de mousse of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile