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• 3 January 2022

  Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

  Mathilde Gadrat, Joël Lavergne, Catherine Emo, Pierre Louis Teissedre, Kleopatra Chira

  Vol. 56 No. 1 (2022): OENO One
• 26 March 2020

  Wine aging authentication through Near Infrared Spectroscopy: a feasibility study on chips and barrel aged wines

  Tiziana Nardi, Maurizio Petrozziello, Raffaele Girotto, Michele Fugaro, Raffaele Antonio Mazzei, Stefano Scuppa

  Vol. 54 No. 1 (2020): 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
• 18 June 2021

  Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes

  Anne-Laure Gancel, Adeline Vignault, Etienne Pilard, Clément Miramont, Michaël Jourdes, Marc Fermaud, Jean Roudet, Fernando Zamora, Pierre-Louis Teissedre

  Vol. 55 No. 2 (2021): OENO One
• 26 November 2024

  Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits

  Katarina Delić, Danijel D. Milinčić, Mirjana B. Pešić, Steva Lević, Viktor A. Nedović, Anne-Laure Gancel, Michael Jourdes, Pierre-Louis Teissedre

  Vol. 58 No. 4 (2024): OENO One
• 22 February 2024

  Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines

  Jessica Lea Mesquita, Carlos Escott, António Graça, Victor de Freitas, António Morata

  Vol. 58 No. 1 (2024): OENO One
• 21 November 2025

  Wine in a can: A consumer study in a traditional wine-producing region. Effect of the level of consumer involvement

  María-Pilar Sáenz-Navajas, Cristian Martínez Rodríguez, Purificación Fernández Zurbano, Dominique Valentin

  Vol. 59 No. 4 (2025): OENO One
• 23 June 2023

  Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

  Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira

  Vol. 57 No. 2 (2023): OENO One
• 4 November 2021

  Impact of microoxygenation on Pinot noir wines with different initial phenolic content

  Yi Yang, Rebecca Christina Deed, Leandro Dias Araujo, Paul Andrew Kilmartin

  Vol. 55 No. 4 (2021): OENO One
• 28 March 2017

  A review of the current knowledge of red wine colour.

  Victor Armando Pereira de Freitas, Ana Fernandes, Joana Oliveira, Natércia Teixeira, Nuno Mateus

  Vol. 51 No. 1 (2017): OENO One
• 4 November 2026

  Impact of closure permeability on the perception of minerality in white wines of different ages

  Samvel Nazaryan, Alexandre Pons, Christophe Loisel, Nicolas Galy, Dimitri Tixador, Jordi Ballester

  Vol. 60 No. 4 (2026): OENO One
• 25 June 2026

  Bottle-ageing dynamics of Peruvian Negra Criolla red wine – linking sensory and hedonic evolution to sulfur dioxide and dissolved oxygen behaviour

  Jaime Laqui-Estaña, Elvis Ventura-Flores, Arnold Cristhian Manchego-Ticona, César Augusto Napa-Almeyda, Victor Cahuana, Elías Obreque-Slier, Erick Saldaña

  Vol. 60 No. 2 (2026): OENO One
• 3 July 2025

  Using IR spectroscopy as a holistic monitoring approach in winemaking: A review

  Marianthi Basalekou

  Vol. 59 No. 3 (2025): OENO One
• 22 July 2022

  Microbial biofilms in oenology

  Marianne Gosset, Christine Roques, Patricia Taillandier

  Vol. 56 No. 3 (2022): OENO One
• 4 May 2023

  Interaction between Armenian clay-based ceramics and model wine during storage

  Syuzanna Esoyan, Camille Loupiac, Nelli Hovhannisyan, Régis Gougeon, Thomas Karbowiak, Bernhard Michalke, Philippe Schmitt-Kopplin, Claude Fontaine, Sabine Valange, Philippe Bodart

  Vol. 57 No. 2 (2023): OENO One
• 10 July 2023

  Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact

  Anne-Laure Gancel, Michaël Jourdes, Alexandre Pons, Pierre-Louis Teissedre

  Vol. 57 No. 3 (2023): OENO One
• 6 September 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

  Vol. 58 No. 3 (2024): OENO One
• 27 February 2020

  Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

  Rubén Del Barrio Galán, Marta Bueno Herrera, Pedro López de la Cuesta, Silvia Pérez-Magariño

  Vol. 54 No. 1 (2020): OENO One
• 13 February 2024

  How do Syrah winemakers from two different French regions conceptualise peppery wines?

  Olivier Geffroy, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, Thomas Baerenzung dit Baron, Marie Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, María Pilar Sáenz-Navajas

  Vol. 58 No. 1 (2024): OENO One
• 28 February 2024

  Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France

  Jordi Ballester, Mirian Belascoin, Marivel Gonzalez-Hernandez, Eva Parga-Dans, Pablo Alonso González, Maria-Pilar Saenz-Navajas

  Vol. 58 No. 1 (2024): OENO One
• 5 August 2019

  Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin

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

  Vol. 53 No. 3 (2019): OENO One
• 5 August 2024

  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

  Vol. 58 No. 3 (2024): OENO One
• 4 November 2025

  Muscat is not dead: A sensory study of young adults’ olfactory appreciation revealed a marked preference for terpenic dry white wines made from this underrated variety

  Olivier Geffroy, Elisabeth Carlier, Marianne Gosset, Magali Peter, Léa Volmerange, Christian Chervin

  Vol. 59 No. 4 (2025): OENO One
• 8 October 2021

  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
• 7 November 2017

  Effects of liming on soil properties, leaf tissue cation composition and grape yield in a moderately acid vineyard soil. Influence on must and wine quality

  Miguel Javier QUIROGA, Miguel Ángel OLEGO, Mario SÁNCHEZ-GARCÍA, Jesús Esteban MEDINA, Fernando VISCONTI, Juan José Rubio COQUE, José Enrique GARZÓN JIMENO

  Vol. 51 No. 4 (2017): OENO One