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• 6 September 2016

  Nested effects of berry half, berry and bunch microclimate on biochemical composition in grape

  Philippe Pieri, Katharina Zott, Eric Gomès, Ghislaine Hilbert

  Vol. 50 No. 3 (2016): OENO One
• 19 May 2023

  An investigation of vine water status as a major factor in the quality of Merlot wine produced in terraced and non-terraced vineyards in the Vipava Valley, Slovenia

  Alenka Mihelčič, Andreja Vanzo, Paolo Sivilotti, Borut Vrščaj, Klemen Lisjak

  Vol. 57 No. 2 (2023): OENO One
• 23 January 2024

  Potassium fertigation and organic fertilisation in ‘Syrah’ grape in Northeastern Brazil: yield, must characteristics and phenolic compounds

  Alexsandro Oliveira da Silva, Bruno Ricardo Silva Costa, Henrique Oldoni, Davi José Silva, Luis Henrique Bassoi

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

  Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for Vitis vinifera cv. Shiraz winemaking

  Billy Xynas, Christopher Barnes, Kate Howell

  Vol. 58 No. 2 (2024): OENO One
• 24 January 2023

  Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines

  Alejandro Martínez-Moreno, Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza

  Vol. 57 No. 1 (2023): OENO One
• 31 January 2014

  Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions

  Elisa Costa, Fernanda Cosme, António Manuel Jordão, Arlete Mendes-Faia

  Vol. 48 No. 1 (2014): Journal international des sciences de la vigne et du vin
• 28 July 2020

  Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

  María Navarro, Adela Mena, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora

  Vol. 54 No. 3 (2020): 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
• 7 April 2023

  Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines

  Elías Obreque-Slier, Katherine Cortés-Araya, Marcela Medel-Marabolí, Remigio López-Solís

  Vol. 57 No. 2 (2023): OENO One
• 31 December 2015

  The impact of cluster thinning on fertility and berry and wine composition of 'Blauer Portugieser' (Vitis vinifera L.) grapevine variety

  Jan Reščič, Maja Mikulič-Petkovšek, Franci Štampar, Anka Zupan, Denis Rusjan

  Vol. 49 No. 4 (2015): Journal international des sciences de la vigne et du vin
• 31 March 2015

  Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. cv. Xinomavro)

  Maria Kyraleou, Stamatina Kallithraka, Stefanos Koundouras, Kleopatra Chira, Serkos Haroutounian, Hariklia Spinthiropoulou, Yorgos Kotseridis

  Vol. 49 No. 1 (2015): Journal international des sciences de la vigne et du vin
• 4 April 2017

  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
• 20 September 2023

  How soil and climate variability within a vineyard can affect the heterogeneity of grapevine vigour and production

  Gustavo Pereyra, Anne Pellegrino, Milka Ferrer, Remi Gaudin

  Vol. 57 No. 3 (2023): OENO One
• 27 June 2018

  Benefit of ancillary data acquired at the cooperative level to study soil type and climatic zone influence on berry composition: a case study in Rioja appellation

  Urtzi LEIBAR, Olatz UNAMUNZAGA, María José FERNÁNDEZ-GÓMEZ, Purificación GALINDO-VILLARDÓN, Cesar CASTRO, Ana AIZPURUA

  Vol. 52 No. 2 (2018): OENO One
• 29 July 2019

  Selecting ultrafiltration membranes for fractionation of high added value compounds from grape pomace extracts

  Sami Yammine, Robin Rabagliato, Xavier Vitrac, Martine Mietton Peuchot, Rémy Ghidossi

  Vol. 53 No. 3 (2019): OENO One
• 15 July 2021

  Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process

  Rémy Junqua, Daniele Carullo, Giovanna Ferrari , Gianpiero Pataro, Rémy Ghidossi

  Vol. 55 No. 3 (2021): OENO One
• 9 November 2022

  Accurate varietal classification and quantification of key quality compounds of grape extracts using the absorbance-transmittance fluorescence excitation emission matrix (A-TEEM) method and machine learning

  Adam M. Gilmore, Qiang Sui, Bryant Blair, Bruce S. Pan

  Vol. 56 No. 4 (2022): OENO One
• 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
• 2 August 2024

  Amending high sugar in V. vinifera cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers

  Billy Xynas, Christopher Barnes, Kate Howell

  Vol. 58 No. 3 (2024): OENO One
• 21 July 2022

  Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids

  Anne-Laure Gancel, Claire Payan, Tatiana Koltunova, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre

  Vol. 56 No. 3 (2022): OENO One
• 5 October 2020

  Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

  Marina Tomašević, Stela Križanović, Damir Ježek, Natka Ćurko, Katarina Lukić, Karin Kovačević Ganić

  Vol. 54 No. 4 (2020): OENO One
• 8 November 2022

  Limiting carbohydrates to trunk and roots improves bud fruitfulness, fruit set and yield in cv. Malbec

  Natalia Carrillo, Patricia Piccoli, Philippe Gallusci, María Sol Guardabrazo, Federico Berli

  Vol. 56 No. 4 (2022): 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
• 26 July 2019

  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
• 15 March 2021

  Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations

  Davide Slaghenaufi, Enrico Peruch, Marco De Cosmi, Léa Nouvelet, Maurizio Ugliano

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