Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking

Claudia Nioi, Maria Tiziana Lisanti, Soizic Lacampagne, Pascal Noilet, Martine Mietton Peuchot, Rémy Ghidossi

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

How to adapt winemaking practices to modified grape composition under climate change conditions

Sylvie Dequin, Jean-Louis Escudier, Marina Bely, Jessica Noble, Warren Albertin, Isabelle Masneuf-Pomarède, Philippe Marullo, Jean-Michel Salmon, Jean Marie Sablayrolles

Vol. 51 No. 2 (2017): 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

Yeast diversity on grapes from Galicia, NW Spain: biogeographical patterns and the influence of the farming system

David Castrillo Cachón, Eva Rabuñal Crego, Noemi Neira González, Pilar Blanco Camba

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

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Pere Pons-Mercadé, Sergi Anguela, Pol Giménez, José M. Heras, Nathalie Sieczkowski, Nicolas Rozès, Joan Miquel Canals, Fernando Zamora

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

How can grapevine genetics contribute to the adaptation to climate change?

Eric Duchêne

Vol. 50 No. 3 (2016): OENO One

Aroma potential of three autochthonous grapevine varieties from Tunisia

Imène Souid, Zemni Hassene, Eva Sánchez Palomo, Maria Soledad Pérez-Coello, Abdelwahed Ghorbel

Vol. 42 No. 4 (2008): Journal international des sciences de la vigne et du vin

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Maria Kyraleou, Eleni Tzanakouli, Yorgos Kotseridis, Kleopatra Chira, Ioannis Ligas, Stamatina Kallithraka, Pierre-Louis Teissedre

Vol. 50 No. 4 (2016): OENO One

Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights

Hugo Campbell-Sills, Mariette El Khoury, Marine Gammacurta, Cécile Miot-Sertier, Lucie Dutilh, Jochen Vestner, Vittorio Capozzi, David Sherman, Christophe Hubert, Olivier Claisse, Giuseppe Spano, Gilles de Revel, Patrick Lucas

Vol. 51 No. 3 (2017): OENO One

Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines

Ranaweera K.R. Ranaweera, Adam M. Gilmore, Susan E.P. Bastian, Dimitra L. Capone, David W. Jeffery

Vol. 56 No. 1 (2022): OENO One

Role of sotolon in the aroma of sweet fortified wines. Influence of conservation and ageing conditions

Isabelle Cutzach, Pascal Chatonnet, Denis Dubourdieu

Vol. 32 No. 4 (1998): Journal international des sciences de la vigne et du vin

A study on the effects of climate change on viticulture on Santorini Island

Efstratios Guillaume Xyrafis, Helder Fraga, Christos T Nakas, Stefanos Koundouras

Vol. 56 No. 1 (2022): OENO One

Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation

Peter J. Costello, Radka Kolouchova, Jane McCarthy, Damian Espinase Nandorfy, Desireé Likos, Simon A. Schmidt

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

Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines

Wilson Josè Fernandes Lemos Junior, Chiara Nadai, Luca Rolle, Eliana da Silva Gulao, Maria Helena Miguez da Rocha Leãoe, Alessio Giacomini, Viviana Corich, Simone Vincenzi

Vol. 54 No. 2 (2020): OENO One

Impact of some components on Bordeaux roses and clairets aroma

Marie-Laure Murat, Takatoshi Tominaga, Denis Dubourdieu

Vol. 35 No. 2 (2001): Journal international des sciences de la vigne et du vin

How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style

Heber Rodrigues, Dominique Valentin, Méven Otheguy, Jordi Ballester

Vol. 56 No. 2 (2022): OENO One

Microbial biofilms in oenology

Marianne Gosset, Christine Roques, Patricia Taillandier

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

Auxins seem promising as a tuning method for balancing sugars with acidity in grape musts from cv. Tempranillo, but not defoliation or application of magnesium to leaves

Miguel Ángel Olego, Miguel Javier Quiroga, Mateo D. Cuesta Lasso, Fernando Visconti Reluy, Enrique Garzón-Jimeno

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

Modeling grape quality by multivariate analysis of viticulture practices, soil and climate

Sandra Beauchet, Véronique Cariou, Christel Renaud-Gentie, Michel Meunier, René Siret, Marie Thiollet-Scholtus, Frédérique Jourjon

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

Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

Debra L. Inglis, Jennifer M. Kelly, Stephanie A. van Dyk, Lisa K. Dowling, Gary J. Pickering, Belinda Kemp

Vol. 54 No. 2 (2020): OENO One

Color change of bottled white wines as a quality indicator

Antonios Kanavouras, Frank Coutelieris, Eleni Karanika, Yorgos Kotseridis, Stamatina Kallithraka

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

Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines

Bénédicte Pineau, Jean-Christophe Barbe, Cornelis van Leeuwen, Denis Dubourdieu

Vol. 45 No. 1 (2011): Journal international des sciences de la vigne et du vin

The influence of water stress on plant hydraulics, gas exchange, berry composition and quality of Pinot Noir wines in Switzerland

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

Vol. 51 No. 1 (2017): OENO One

Contribution to characterisation of young Cognac aroma

Elise Leclaire, Roger Cantagrel, Laurent Maignial, Guillaume Snakkers, Gérald Ferrari

Vol. 33 No. 3 (1999): Journal international des sciences de la vigne et du vin

Viticulture in Portugal: A review of recent trends and climate change projections

Helder Fraga, Iñaki García de Cortázar Atauri, Aureliano C. Malheiro, José Moutinho-Pereira, João A. Santos

Vol. 51 No. 2 (2017): OENO One