Knowledge domains

OENO One publishes original research articles on vine ecophysiology and terroir research. Vine ecophysiology addresses the interactions between vines and their physical environment, in particular soil and climate. Environmental factors have a major influence on vine phenology, physiology, development, yield, fruit composition (primary and secondary metabolites) and wine quality. These interactions are often referred to as the terroir effect; i.e., the fact that grape composition and wine typicity are related to soil and climate conditions at the location where the grapes are produced. Articles with a focus on soil, water, nutrients and varietal characteristics and their influence on vine physiology and grape ripening are particularly welcome. The primary focus encompasses research carried out under field conditions, but may include laboratory or greenhouse experiments, as well as modelling. Scale issues should be addressed when relevant. Data acquisition should cover at least two years (for field studies), although one-year experiments may be exceptionally considered for publication, provided that the work is not preliminary and that the data set is consistent enough to support the conclusions. OENO One encourages the publication of multidisciplinary studies. Descriptive studies of the physical environment which do not consider interactions with the vines (e.g., soil maps or geological surveys) are not within the scope of OENO One.

Vine development, phenology, growth and grape berry ripening are highly dependent on climatic conditions; therefore, climate change has a major effect on viticulture and oenology. Climate change can impact the suitability of winegrowing regions, cultivar distribution, the timing of phenological development, vine physiology, ripening dynamics, grape berry composition at harvest and wine composition. OENO One welcomes submissions on these topics. Research can be based on long-term field trials, Free Air CO2 Enrichment (FACE), greenhouse experiments or modelling, as well as on analytical or sensorial approaches (grapes and wines). Articles may address environmental impacts of climate change, or potential adaptations for grape growing and winemaking under modified climatic conditions.

Grapevine (Vitis and related species) genetics is rapidly progressing with the development of high-throughput technologies to identify the genetic or epigenetic basis of phenotypic diversity. The understanding of domestication processes helps in unraveling the evolutionary plasticity of these species. Genetic resources are essential for the identification of suitable allelic combinations to challenge environmental and biotic stresses. OENO One welcomes original reports or reviews about (i) methodological advances in genotyping, as well as genetic and physical mapping, (ii) the characterisation of genetic resources, and (iii) the identification and functional annotation of new QTLs. Applied research in genetics will also be considered, in particular from breeding programs; i.e., the selection of rootstock or grape varieties whatever the final product (wine, juice or table grape).

OENO One welcomes the submission of articles dealing with all aspects of grapevine physiology: crop physiology (water relations and gas exchanges), developmental physiology (organ development, including composition and metabolism), transport and translocation, as well as stress (abiotic and biotic) physiology. Fundamental studies on the grapevine’s biology, phenology and growth cycle, including those dealing with molecular mechanisms, are welcome. Studies employing omic (metabolomic, proteomic and genomic) techniques focused on fruit development and metabolism (primary and secondary) and grapevine response to abiotic and biotic factors are also in the scope of the journal. Manuscripts presenting interdisciplinary research in the field of plant physiology and applied genomics are particularly welcome.

Grapevine (Vitis species) plants are susceptible to a wide range of pests and diseases, which can result in high levels of pesticide use. Ensuring that the health status of vines is compatible with the production of potential high-quality grapes at economically sustainable yields is a major concern in wine production. OENO One welcomes the submission of manuscripts dealing with significant scientific advances on the biology of grapevine fungal pathogenes, insect pests, phytoplasmas and viruses, as well as respective genotype-environment interactions. Articles containing advances in the development of sustainable and low-impact control methods of grapevine pests and diseases, including agronomic practices able to trigger vine defence mechanisms, will also be considered.

Sustainable development is an increasingly important paradigm of human activities, which applies to agriculture, including viticulture and oenology. Besides yield and wine quality, growers are increasingly asked to address the other ecosystem services provided by the vineyard. The development of new practices able to maximise soil health and lower inputs of nutrients, water and pesticides are key to improving environmental sustainability. Contributions are welcome that provide solutions to the impacts of soil erosion, nutrient losses and green house gas (GHG) emissions, as well as on water regulation and the reduction of water consumption, maintaining of soil structure and fertility, increasing carbon sequestration and biodiversity and improving the beauty of the viticultural landscape. At the winery level, reducing the use of energy and water, and limiting waste production, are important issues. The carbon and water footprint of vineyards and wineries are also major concerns. OENO One invites researchers to publish ongoing research and scientific advances on these topics.

Vineyard management aims at optimising fruit composition potential and yield consistency to meet winery production goals, and at reducing disease risks, all while minimising the costs of vineyard operations. These objectives are achieved by applying specific training systems, canopy management, vineyard floor and cover crop management and mechanisation. In order to obtain the desired fruit composition at harvest, management practices focus on achieving vine balance and an optimum canopy and fruit zone microclimate to promote bud fertility, bud development and fruit set, and to control shoot and berry growth, berry composition and disease pressure. Vineyard management techniques and mechanisation evolve in response to environmental changes and associated adaptations of vineyard systems (training systems and planting density), the use of new varieties and rootstocks, the economic sustainability of wineries and consumer preferences. OENO One welcomes research containing significant scientific advances on novel approaches in viticultural management and their impact on vine and berry functioning and performance, while addressing underlying physiological mechanisms. Data acquisition for field trials should cover at least two years, although one-year experiments may be exceptionally considered for publication, provided that the work is not preliminary and that the data set is consistent enough to support the conclusions.

Vineyard management and winemaking are continuously evolving as innovations and smart technologies become increasingly available. These innovations include (but are not limited to) remote sensing, proxy sensing, precision viticulture, geolocalisation, continuous monitoring of physiological processes and winemaking, data processing methods, artificial intelligence and decision support systems. OENO One welcomes submissions in these fields of research.

Grape is appreciated for its juiciness, fresh taste, and pleasant visual and textural attributes. Table grape production and consumption is increasing worldwide, since fresh grapes, together with raisins and unfermented grapevine products, are a major source of micronutrients, sugars, fibers, phenols and other phytochemicals. Moreover, grapes, raisins and other unfermented grape products are known for containing antioxidant and anti-inflammatory compounds. Grape composition is driven by the cultivar, environmental conditions and management strategies. The industry needs innovations, like new resistant varieties and new production technologies, including organic production, thus helping to increase sustainability. OENO One invites researchers to submit reports presenting scientific advances on topics related to table grapes, raisins and other unfermented grape products, aiming at diffusing novel findings and increasing the level of research-based knowledge and innovations among scientists and growers.

Grape is a fruit which has specific components and elements. Wine is a fermented beverage made from grapes of high chemical complexity. The continuing evolution of its organoleptic and physical-chemical properties constitutes a true challenge for wine scientists, companies and consumers. Grapes and wines contain a wide variety of chemical components that comprise non-volatile and volatile compounds; for example, sugars, organic acids, soluble proteins and nitrogenous compounds, minerals, lipids, vitamins, aldehydes, ketones, esters, phenolics, aroma and precursors, polysaccharides and oligo-elements. The composition of grapes and wines depends on many different factors, such as grape variety, environment (terroir) and winemaking practices. Macromolecules (i.e., polyphenols, proteins, glycoproteins and carbohydrates) have a strong impact on wine colour and taste, wine stabilisation, haze, foam, and bubble stability in sparkling wines, etc. In general, these characteristics not only depend on one specific family of molecules, but also on the physical-chemical interactions between several families of molecules during winemaking and wine ageing. OENO One invites researchers to publish relevant ongoing research and scientific advances in order to increase understanding and knowledge of the subject within the scientific community and winemakers. Manuscripts are expected to include innovative applications of chemistry, physical-chemistry, biochemistry and biology combined with novel viticultural, winemaking and ageing practices. Grape and wine quality relates to a complex set of interacting parameters. Approaches in grape and wine research have the ability to provide an understanding of how variables, such as environmental conditions, OENO One invites researchers to publish their ongoing research and scientific advances on volatile and non-volatile compounds in order to increase understanding and knowledge of wine compounds and composition. Manuscripts are expected to include innovative applications of flavour chemistry and biology combined with transversal factors (e.g., viticultural, winemaking, ageing practices and sensory perception).

OENO One publishes high quality articles on all aspects of yeast, fungi and bacteria microbiology, technology and biochemistry related to vine and wine. Authors are invited to submit novel studies with a clear connection to vine and wine sciences. Fundamental studies on yeast, fungi and bacteria biology in vine and wine environments are welcome, especially those dealing with molecular mechanisms and yeast, fungi and bacteria biochemistry or metabolism. Manuscripts addressing novel aspects of wine microbiology or innovative developments in microbial biotechnology are also of interest. Submitted papers need to make an original and significant contribution to the vine and wine field. Descriptive papers will not be considered for publication. Well beyond the deacidification caused by malolactic fermentation, bacteria play a prominent role in the production, aroma development and quality of wines, as well as in the production and quality of other fermented beverages and vinegars. OENO One seeks publication of high-quality research that enhances the understanding of the systematics and nutrition of bacteria, as well as their interaction with other microorganisms. Reports studying the effects of bacterial activity on processing, chemistry and sensory quality will also be considered.

OENO One focuses on the following areas:

  • Biotechnology and biochemistry of yeast, fungi and bacteria in vine and wine environments;
  • Influence of technology and processes on yeast, fungi and bacteria metabolism;
  • Yeast, fungi and bacteria metabolism and wine composition;
  • Methods for identification and quantification of yeast, fungi and bacteria;
  • Microbial interactions and microbial ecology.

OENO One publishes high-quality articles dealing with all aspects of yeast, fungi and bacteria genomics and physiology related to vine and wine. Authors are welcome to submit novel studies with a clear connection to vine and wine sciences. Submitted papers need to make an original and significant contribution to the vine and wine field. OENO One seeks to publish high-quality research that enhances the understanding of the systematics, genetics, nutrition and physiology of bacteria, as well as their interaction with other microorganisms.

OENO One focuses on the following areas:

  • Physiology and genetics of yeast, fungi and bacteria in vine and wine environments;
  • Sequencing and functional characterisation of vine- and wine-related yeast, fungi and bacteria genomes;
  • Genetic transformation, recombinant DNA technology, metabolic engineering and enzyme engineering applied to wine yeast, fungi and bacteria.

Advances in technology have significantly affected the way in which wines are nowadays produced. Based on the latest knowledge, modern winemaking technology has improved the quality of wines. Innovations in grape sorting, pressing, must clarification, red wine maceration, oenological products, barrels and oak alternatives all contribute to helping the winemaker achieve objectives more efficiently and obtain better results. Winemaking technology includes wine chemistry, wine microbiology, processing, robotics, information technologies and engineering. OENO One invites researchers to publish original research on these topics in order to provide winemakers with the tools they need to improve their wines. Manuscripts presenting innovative techniques in all aspects of winemaking - from the moment the grapes arrive at the winery up to the bottling process - are very welcome. New winemaking innovations, adaptations and processes are welcome in Oeno one. Ageing, stabilisation and conservation are key processes for good winemaking; improved knowledge of the different factors involved in these processes is therefore of great interest in wine research.

Topic areas within the scope of the journal include, but are not limited to:

  • Winemaking innovations, as well as
  • Impact of oak barrel ageing, microoxygenation or wood alternatives on the aroma, colour, astringency, phenolic composition, stability and organoleptic characteristics of wine;
  • New stabilisation and storage techniques/processes;
  • Development of new stability tests;
  • Development of products and/or procedures minimising environmental impacts or improving the health-promoting properties of wine;
  • Trials in real winery conditions.

An additive is “any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include ‘contaminants’or substances added to food for maintaining or improving nutritional qualities”. A processing aid is “any substance or material, not including apparatus or utensils, and not consumed as a food ingredient itself, intentionally used in the processing of raw materials, food or its ingredients, to fulfill a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product". Alternatives are any kind of new and innovative processes, which can be physical, technological or chemical, or a combination of all three types, for improving grape, must, wine and derivate qualities, preservation, ageing and presentation. The focus can be on, for example, clarification and fermentation agents, preservatives, acidity regulators and even gases.

Grapes and wines, as well as other fermented beverages and vinegars, are characterised by complex matrices whose analysis requires a variety of instruments and methods. Knowledge of these constituents, their interactions and their influence on the physico-chemical and organoleptic properties continually evolves, thus is a constant challenge for analytical scientists. OENO One seeks submissions of high-quality manuscripts in the areas of chemical and instrumental analysis and method development, validation and application, which facilitate the understanding of the composition of grapes, wines, and other fermented beverages and vinegars. Submissions dealing with the effects of viticultural and oenological practices on composition will also be considered. Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; the results of a suitable qualitative and quantitative analysis will provide a fingerprint of a given wine’s identity. Fingerprinting approaches which involve all types of analytical methodologies are of interest, including family components or element profiles. The latter are of considerable importance for grapes and wines as they greatly influence the quality of the final product. Authenticity and typicity are fundamental characteristics which can be evaluated using fingerprinting techniques. The evolution of specific components and elements during the production and maturation of red wine is crucial in determining its fingerprint. Moreover, environmental factors (vintage, area of origin and variety) and technological conditions significantly influence wine authenticity as a result of the use of specific components and element profiles.

Wine sensory diversity and complexity is the result of a multitude of viticultural and winemaking factors. The sensory experience of a wine results from the integration of vision, olfaction and somatosensory sensations (mouth-feel), which are interrelated in a complex way. Moreover, wine styles are constantly being developed in order to adapt to current global challenges (market dynamics, climate change, new regulations, etc.). OENO One invites researchers to publish ongoing research and scientific advances on sensory aspects of wine. Of particular interest are multidisciplinary studies focusing on the relationship between wine sensory characteristics and chemical composition which will further the understanding of important issues, such as wine defects (oxidation, reduction, mousy taint, etc.) and the effect of macromolecules on the perception of wine texture (qualitative and quantitative aspects of astringency, roundness, viscosity, etc.). OENO One also welcomes articles dealing with the sensory impact of viticultural and oenological practices and wine consumer behaviour. Research on recent or innovative sensory methodologies is of particular interest.

Distilled beverages are the result of a multistage process in which grape variety, environment, fermentation, distillation and ageing all contribute to the character of the final product. Knowledge of the constituents, how they relate to one another and how each step influences them is required in order to gain an in-depth understanding of these processes and their contribution to product quality.

Food safety involves the handling, preparation and storage of wine and vine products in ways that will ensure health and safety and prevent illness and chronic diseases; this includes research-based information relative to health and environmental hazards, potential contamination from storage conditions (organic and inorganic elements), spoilage (e.g., toxins), policy matters (regulations and standards) and risks associated with new additives, processing aids, and oenological practices, etc. The place of wine in diet and nutrition is also of interest and includes wine and vine product intake and consumption behaviour, the physiological effects of wine components (absorption, assimilation, biosynthesis, catabolism, excretion, etc.) on health, and the use of biomarkers. Manuscripts addressing health issues are also considered; e.g., the effects of consumption levels of wine and vine products (consumption data, epidemiology and bioavailability in organisms, tissues and cell models) on oxidative stress, cardiovascular diseases, cognitive decline, and chronic diseases. Specific topics covered by OENO One include, but are not restricted to:

  • In vitro and in vivo studies on the effects of the consumption of wine and vine products on human health, such as the biochemical and physiological activities associated with chronic diseases;
  • Human intervention studies to evaluate the impact of wine and vine product consumption on health;
  • Potential effects of alcohol, polyphenols and other grape-derived compounds on health; antibacterial activity of grape polyphenols against pathogenic strains;
  • Consumer motivation and consumption patterns specific to wine, including comparisons with other alcoholic and non-alcoholic beverages.

Grape growing and winemaking are major economic activities. A wide diversity of viticultural techniques and winemaking processes are implemented worldwide, depending on the local environmental conditions, the grape varieties used and the type of wine to be produced. For the sustainability of wine-producing companies, it is of major importance to control the production costs related to these processes. OENO One welcomes articles related to studies in which viticultural management practices or winemaking processes are compared, including cost-related aspects. These articles must include a substantial section on the comparison of technical aspects. Papers addressing only economical aspects are not within the scope of OENO One.