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• 30 June 2006

  Global survey of the microbial ecosystem during alcoholic fermentation in winemaking

  Vincent Renouf, Marie-Claire Perello, Pierre Strehaiano, Aline Lonvaud-Funel

  Vol. 40 No. 2 (2006): Journal international des sciences de la vigne et du vin
• 12 November 2024

  Changes in total soluble solids concentration, fruit acidity, and yeast assimilable nitrogen in response to altered leaf area to fruit weight ratio in Pinot noir

  Mewael Kiros Assefa, Glen L. Creasy, Rainer W. Hofmann, Amber K. Parker

  Vol. 58 No. 4 (2024): OENO One
• 8 October 2024

  Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending

  Gustavo Postingher , Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna

  Vol. 58 No. 4 (2024): OENO One
• 5 October 2023

  Australian red wines made from non-traditional, emerging red grape varieties: distinguishing sensory profiles and consumer perceptions

  Jacob Alan Long, Laura V. Mezei, Lira Souza-Gonzaga, Trent Edward Johnson, Armando Maria Corsi, Susan E. P. Bastian

  Vol. 57 No. 4 (2023): OENO One
• 12 August 2020

  Xylovolatile fingerprint of wines aged in barrels or with oak chips

  Maurizio Petrozziello, Federica Bonello, Andriani Asproudi, Tiziana Nardi, Christos Tsolakis, Antonella Bosso, Vincenzo Di Martino, Michele Fugaro, Raffaele Antonio Mazzei

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

  Microbial stabilization of grape musts and wines using coiled UV-C reactor

  Rémy Junqua, Emmanuel Vinsonneau, Rémy Ghidossi

  Vol. 54 No. 1 (2020): OENO One
• 16 May 2023

  Continuous automated microbial monitoring in laboratory-scale winemaking experiments

  Alexis Joran, Konstanze Schiessl, Géraldine Klein, Michael D. Besmer, Camille Eicher, Hervé Alexandre

  Vol. 57 No. 2 (2023): OENO One
• 17 June 2021

  Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

  Emma C. Snyder, Vladimir Jiranek, Ana Hranilovic

  Vol. 55 No. 2 (2021): OENO One
• 31 December 2004

  Racking are key stages for the microbial stabilization of wines

  Vincent Renouf, Aline Lonvaud-Funel

  Vol. 38 No. 4 (2004): Journal international des sciences de la vigne et du vin
• 31 March 2016

  A sensory, chemical and consumer study of the peppery typicality of French gamay wines from cool-climate vineyards

  Olivier Geffroy, Camille Buissière, Valérie Lempereur, Bertrand Chatelet

  Vol. 50 No. 1 (2016): Journal international des sciences de la vigne et du vin
• 4 January 2021

  Understanding and managing nitrogen nutrition in grapevine: a review

  Thibaut Verdenal, Ágnes Dienes-Nagy, Jorge E. Spangenberg, Vivian Zufferey, Jean-Laurent Spring, Olivier Viret, Johanna Marin-Carbonne, Cornelis van Leeuwen

  Vol. 55 No. 1 (2021): OENO One
• 31 December 2005

  Microbial changes during malolactic fermentation in red wine elaboration

  Vincent Renouf, Emmanuel Gindreau, Olivier Claisse, Aline Lonvaud-Funel

  Vol. 39 No. 4 (2005): Journal international des sciences de la vigne et du vin
• 5 August 2022

  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
• 30 June 2010

  Application of a reversed-phase HPLC method for quantitative p-coumaric acid analysis in wine

  Dominique Salameh, Cédric Brandam, Toufic Rizk, Roger Lteif, Pierre Strehaiano

  Vol. 44 No. 2 (2010): Journal international des sciences de la vigne et du vin
• 9 March 2021

  Reducing SO₂ content in wine by combining High Pressure and glutathione addition

  Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka

  Vol. 55 No. 1 (2021): OENO One
• 4 December 2023

  Impact of mannoproteins from different yeast species on wine properties

  Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, Benoit Divol

  Vol. 57 No. 4 (2023): OENO One
• 31 December 2006

  The wine microbial consortium: a real terroir characteristic

  Vincent Renouf, Cécile Miot-Sertier, Pierre Strehaiano, Aline Lonvaud-Funel

  Vol. 40 No. 4 (2006): Journal international des sciences de la vigne et du vin
• 20 October 2020

  Sensory characterisation of Bordeaux red wines produced without added sulfites

  Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Teissedre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe Barbe

  Vol. 54 No. 4 (2020): OENO One
• 31 March 2007

  Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE

  Vincent Renouf, Pierre Strehaiano, Aline Lonvaud-Funel

  Vol. 41 No. 1 (2007): Journal international des sciences de la vigne et du vin
• 6 March 2024

  Enhancing fermentation performance through the reutilisation of wine yeast lees

  Cristobal Onetto, Jane McCarthy, Mark Solomon, Anthony R. Borneman, Simon A. Schmidt

  Vol. 58 No. 1 (2024): OENO One
• 16 June 2023

  Consumer response to wine made from smoke-affected grapes

  Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Mango Parker

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