Astringency subqualities and sensory perception of Tuscan Sangiovese wines

Alessandra Rinaldi, Virginie Moine, Luigi Moio

Vol. 54 No. 1 (2020): OENO One

Sensory attributes of wines made from vines of differing phosphorus status

Paul W. Skinner, Rie Ishii, Michael O’Mahony, Mark Matthews

Vol. 53 No. 2 (2019): OENO One

The influence of yeasts and copper sulphate addition on aroma of Viennese Rheinriesling wines

Dragos Pavelescu, Maryam Ehsani, Bernhard Spangl

Vol. 55 No. 2 (2021): OENO One

Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts

Erick Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, Jean-Roch Mouret

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

Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach

Samantha C. Fairbairn, Ana Rita Monforte, Jeanne Brand, António C. Silva Ferreira, Florian Bauer

Vol. 56 No. 3 (2022): OENO One

3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area

Olivier Geffroy, Mélanie Armario, Axel Fontaine, Marie Fourure, Grégory Pasquier, Tiphaine Semadeni, Christian Chervin

Vol. 54 No. 4 (2020): OENO One

Aromatic complexity in Verdicchio wines: a case study

Silvia Carlin, Urska Vrhovsek, Andrea Lonardi, Lorenzo Landi, Fulvio Mattivi

Vol. 53 No. 4 (2019): OENO One

Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines

Maurizio Piergiovanni, Domenico Masuero, Silvia Carlin, Giovanni Luzzini, Nicole Furlan, Davide Slaghenaufi, Maurizio Ugliano, Luca Rolle, Susana Río Segade, Paola Piombino, Elisabetta Pittari, Andrea Versari, Giuseppina Paola Parpinello, Matteo Marangon, Christine Mayr Marangon, Fulvio Mattivi

Vol. 57 No. 2 (2023): OENO One

Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage

Manuela Costa, Luisa Fontes, Ana C. Correia, Uroš Miljić, António M. Jordão

Vol. 54 No. 4 (2020): OENO One

Recent advancements in understanding the terroir effect on aromas in grapes and wines

Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Olivier Geffroy, Eric Gomès, Sabine Guillaumie, Pierre Helwi, Justine Laboyrie, Georgia Lytra, Nicolas Le Menn, Stéphanie Marchand, Magali Picard, Alexandre Pons, Armin Schüttler, Cécile Thibon

Vol. 54 No. 4 (2020): OENO One

From grape berries to wines: drought impacts on key secondary metabolites

Stefania Savoi, Jose Carlos Herrera, Silvia Carlin, Cesare Lotti, Barbara Bucchetti, Enrico Peterlunger, Simone Diego Castellarin, Fulvio Mattivi

Vol. 54 No. 3 (2020): OENO One

Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines

María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira

Vol. 55 No. 2 (2021): OENO One

Monoterpenoids and norisoprenoids in Italian red wines

Davide Slaghenaufi, Leonardo Vanzo, Giovanni Luzzini, Panagiotis Arapitsas, Matteo Marangon, Andrea Curioni, Fulvio Mattivi, Paola Piombino, Luigi Moio, Andrea Versari, Arianna Ricci, Susana Rio Segade, Luca Rolle, Maurizio Ugliano

Vol. 56 No. 3 (2022): OENO One

The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines

Hannah Charnock, Gary Pickering, Belinda Kemp

Vol. 57 No. 2 (2023): OENO One

Perception and acceptance of white wines by consumers belonging to different age groups

Beatrix Bazala, Mathilde Knoll, Eva Derndorfer

Vol. 49 No. 3 (2015): Journal international des sciences de la vigne et du vin

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

Maria P. Sáenz-Navajas, Ignacio Arias-Pérez, Sara Ferrero-del-Teso, Ana Escudero, Vicente Ferreira, Purificación Fernández-Zurbano, Dominique Valentin

Vol. 55 No. 1 (2021): OENO One

Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

Raúl F. Guerrero, Emma Cantos-Villar, María J. Ruiz-Moreno, Belén Puertas, Francisco J. Cuevas, José M. Moreno-Rojas

Vol. 53 No. 3 (2019): OENO One

Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

Lira Souza Gonzaga, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, David W. Jeffery

Vol. 55 No. 4 (2021): OENO One

Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution

Georgia Lytra, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles de Revel, Jean-Christophe Barbe

Vol. 48 No. 1 (2014): Journal international des sciences de la vigne et du vin

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

Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions

Mei Song, Claudio Fuentes, Elizabeth Tomasino

Vol. 56 No. 3 (2022): OENO One

Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels

Jordi Gombau, Pedro Cabanillas, Adela Mena, José Pérez-Navarro, Jaume Ramos, Agustí Torner, Francesca Fort, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Fernando Zamora

Vol. 56 No. 3 (2022): OENO One

Utilization of unmanned aerial vehicles for zonal winemaking in cool-climate Riesling vineyards

Briann Dorin, Andrew G. Reynolds, Marilyne Jollineau, Hyun-Suk Lee, Adam Shemrock

Vol. 56 No. 3 (2022): OENO One

Genome sequencing and oenologically relevant traits of the Uruguayan native yeast Issatchenkia terricola

Juliette Dourron, Stefani de Ovalle, Paula González-Pombo, Andrea Villarino, Ana Ramón, Alicia Costábile

Vol. 56 No. 3 (2022): OENO One

The SIFT-MS fingerprint of Vitis vinifera L. cv. Syrah berries is stable over the second part of maturation under warm conditions of climate

Olivier Geffroy, Thomas Baerenzung dit Baron, Olivier Yobrégat, Marie Denat, Valérie Simon, Alban Jacques

Vol. 56 No. 4 (2022): OENO One