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• 6 October 2020

  Sensory characterisation of wines without added sulfites via specific and adapted sensory profile

  Edouard Pelonnier-Magimel, Sara Windholtz, Isabelle Masneuf Pomarède, Jean-Christophe Barbe

  Vol. 54 No. 4 (2020): 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
• 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
• 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
• 24 June 2025

  Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines

  Sandra Feifel, Daniel Zimmermann, Melanie Schaub, Pascal Wegmann-Herr, Elke Richling, Dominik Durner

  Vol. 59 No. 2 (2025): OENO One
• 1 July 2022

  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 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
• 19 April 2024

  Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine

  Lia Tânia Dinis, Sandra Pereira, Irene Fraga, Sílvia M. Rocha, Carina Costa, Cátia Martins, Alice Vilela, Margarida Arrobas, José Moutinho-Pereira

  Vol. 58 No. 2 (2024): OENO One
• 11 October 2019

  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
• 5 January 2026

  A first characterisation and classification of Montalcino wines in relation to production areas: combination of destructive, non-destructive and chemometrics analyses

  Gianmarco Alfieri, Riccardo Riggi, Margherita Modesti, Beatrice Annesi, Fabio Mencarelli, Diana De Santis, Andrea Bellincontro

  Vol. 60 No. 1 (2026): OENO One
• 5 November 2020

  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
• 5 May 2023

  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
• 20 April 2023

  Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts

  Méven Otheguy, Carole Honoré-Chedozeau, Dominique Valentin

  Vol. 57 No. 2 (2023): 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
• 1 June 2026

  Analytical and sensory characterisation of Palo Cortado in comparison with Amontillado and Oloroso Sherry wines

  Alondra Brito Rendon, Manuel Malfeito-Ferreira, Cristina Mariana Lasanta Melero, Antonio Dionisio Morata Barrado

  Vol. 60 No. 2 (2026): OENO One
• 11 January 2021

  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
• 4 December 2020

  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
• 26 January 2026

  Effect of glass swirling on the removal of ‘reductive’ off-odours caused by H₂S in wine

  Matija Lesković, Marlize Z. Bekker, Siyabonga Shoba, Jeanne Brand, Wessel Du Toit

  Vol. 60 No. 1 (2026): OENO One
• 26 July 2022

  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
• 18 October 2024

  Impact of Botrytis cinerea on γ-Nonalactone concentration: analysis of New Zealand white wines using SIDA-SPE-GC-MS

  Gillean Miller, David Barker, Lisa Pilkington, Rebecca Deed

  Vol. 58 No. 4 (2024): 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
• 18 September 2023

  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
• 17 September 2020

  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
• 29 August 2023

  Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae. Role of nitrogen in the evolution of fermentation and aroma profile

  Adelaide Gallo, Raffaele Guzzon, Marco Ongaro, Mauro Paolini, Tiziana Nardin, Mario Malacarne, Tomas Roman, Roberto Larcher

  Vol. 57 No. 3 (2023): OENO One
• 1 June 2026

  Relationships between wine quality and substances exceeding the odour threshold produced by Hanseniaspora

  Andrea Caridi, Marco Poiana

  Vol. 60 No. 2 (2026): OENO One