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• 7 June 2022

  A climatic classification of the world’s wine regions

  German Puga, Kym Anderson, Gregory Jones, Firmin Doko Tchatoka, Wendy Umberger

  Vol. 56 No. 2 (2022): OENO One
• 30 September 1996

  Incidence of a vine protection using a commercial formula of Bordeaux mixture on the Sauvignon grapes maturity and the wines varietal aroma (results of a 3-year study)

  Efimia Hatzidimitriou, Patricia Bouchilloux, Philippe Darriet, Yvon Bugaret, Michel Clerjeau, Christian Poupot, Bernard Médina, Denis Dubourdieu

  Vol. 30 No. 3 (1996): Journal international des sciences de la vigne et du vin
• 27 July 2016

  Evolution of wild and feral vines from the Ega river gallery forest (Basque country and Navarra, Spain) from 1995 to 2015

  Elena Meléndez, Pedro Puras, José Luis García, Manuel Cantos, Juan Antonio Gómez-Rodríguez, Montserrat Íñiguez, Álvaro Rodríguez, José Manuel Valle, Claire Arnold, Carlos Alvar Ocete, Rafael Ocete

  Vol. 50 No. 2 (2016): Journal international des sciences de la vigne et du vin
• 24 June 2022

  Using δ¹³C and hydroscapes for discriminating cultivar specific drought responses

  Marc Plantevin, Mark Gowdy, Agnès Destrac-Irvine, Elisa Marguerit, Gregory Alan Gambetta, Cornelis van Leeuwen

  Vol. 56 No. 2 (2022): OENO One
• 20 December 1974

  Contribution à l'étude des levures de Cognac

  Yun Hee PARK, A. BERTRAND

  Vol. 8 No. 4 (1974): Connaissance de la vigne et du vin
• 20 December 1970

  Contribution à l'étude de l'acide citramalique dans les vins

  G. DUBUS

  Vol. 4 No. 4 (1970): Connaissance de la vigne et du vin
• 5 July 2024

  Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

  Jörg Gottmann, David Müller, Jochen Vestner, Jens Schuster, Ulrich Fischer

  Vol. 58 No. 3 (2024): OENO One
• 7 December 2020

  Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage

  Manuela Costa, Luisa Fontes, Ana C. Correia, Uroš Miljić, António M. Jordão

  Vol. 54 No. 4 (2020): OENO One
• 30 June 1998

  Study on sweet natural non Muscat wine aroma 1^st part: qualitative analysis of sweet natural wines aroma found during ageing

  Isabelle Cutzach, Pascal Chatonnet, Denis Dubourdieu

  Vol. 32 No. 2 (1998): Journal international des sciences de la vigne et du vin
• 6 November 2019

  Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines

  Ana Escudero, Ignacio Arias, Blanca Lacau, Jesús Astraín, Cristina Barón, Purificación Fernandez-Zurbano, Vicente Ferreira

  Vol. 53 No. 4 (2019): OENO One
• 30 June 2012

  The influence of selected oenological practices on the sensory impact of volatile phenols in red wines

  Antonina Barbosa, Tim Hogg, José António Couto

  Vol. 46 No. 2 (2012): Journal international des sciences de la vigne et du vin
• 20 September 1974

  Contribution à l'étude des levures de Cognac

  Yun Hee PARK

  Vol. 8 No. 3 (1974): Connaissance de la vigne et du vin
• 20 June 1971

  Etude des substances combinant l'anhydride sulfureux dans les vins

  Jean Claude SAPIS, Emile PEYNAUD

  Vol. 5 No. 3 (1971): Connaissance de la vigne et du vin
• 25 October 2024

  Enhancing wine authentication: leveraging 12,000+ international mineral wine profiles and artificial intelligence for accurate origin and variety prediction

  Leticia Sarlo, Coraline Duroux, Yohann Clément, Pierre Lanteri, Fabien Rossetti, Olivier David, Augustin Tillement, Philippe Gillet, Agnès Hagège, Laurent David, Michel Dumoulin, Richard Marchal, Théodore Tillement, François Lux, Olivier Tillement

  Vol. 58 No. 4 (2024): OENO One
• 2 December 2021

  Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

  Marie Denat, Dolores Pérez, José María Heras, María Pilar Sáenz-Navajas, Vicente Ferreira

  Vol. 55 No. 4 (2021): OENO One
• 31 December 1998

  Study in aroma of sweet natural non Muscat wines 2nd part : quantitative analysis of volatil compounds taking part in aroma of sweet natural wines during ageing

  Isabelle Cutzach, Pascal Chatonnet, R. Henry, Monique Pons, Denis Dubourdieu

  Vol. 32 No. 4 (1998): Journal international des sciences de la vigne et du vin
• 31 March 2011

  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
• 6 February 2024

  Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines

  Jean-Claude Boulet, Aude Vernhet, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco

  Vol. 58 No. 1 (2024): OENO One
• 17 August 2023

  A comparative study on training systems and vine density in Santorini Island: Physiological, microclimate, yield and quality attributes

  Efstratios Guillaume Xyrafis, Gregory A. Gambetta, Katerina Biniari

  Vol. 57 No. 3 (2023): OENO One
• 26 May 2020

  Modelling of S. cerevisiae and T. delbrueckii pure culture fermentation in synthetic media using a compartmental nitrogen model

  Paul Brou, Taillandier Patricia, Sandra Beaufort, Cédric Brandam

  Vol. 54 No. 2 (2020): OENO One
• 31 January 2014

  Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains

  Pilar Blanco, José Manuel Mirás-Avalos, E. Pereira, Daniel Fornos, Ignacio Orriols

  Vol. 48 No. 1 (2014): Journal international des sciences de la vigne et du vin
• 30 September 2016

  High Resolution Melting (HRM) analysis on VviDXS to reveal muscats or non-muscats among autochthonous Greek wine producing grape varieties

  Georgios Merkouropoulos, Ioannis Ganopoulos, Andreas Doulis, Nikolaos Nikolaou, Photini Mylona

  Vol. 50 No. 3 (2016): OENO One
• 4 January 2024

  Are peppery notes the main negative driver of liking for young French consumers in a Duras red wine made from a cool and wet season?

  Olivier Geffroy, Jeanne Laforge, Marie Denat, Léa Volmerange, Magali Peter

  Vol. 58 No. 1 (2024): OENO One
• 20 December 1972

  Identification de substances extraites du bois neuf de chêne du Limousin par des eaux-de-vie de vin

  A.P. BELCHIOR

  Vol. 6 No. 4 (1972): Connaissance de la vigne et du vin
• 18 May 2026

  Influence of pressing conditions on the chemical composition, oxygen consumption rate and tyrosinase activity of the grape must

  Aitor García-Roldán, Antoni Canalda-Sabaté, Nadia Gregori, Jordi Gombau, Marco Bustamante-Quiñones, Francesca Fort, Richard Marchal, Théodore Tillement, Coraline Duroux, Joan Miquel Canals, Fernando Zamora

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