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• 31 December 2004

  Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate

  Maria Gerogiannaki-Christopoulou, Nikolaos V. Kyriakidis, Panagiotis E. Athanasopoulos

  Vol. 38 No. 4 (2004): Journal international des sciences de la vigne et du vin
• 6 January 2026

  Impacts of timing of nitrogen addition on Chardonnay fermentations sequentially inoculated with Metschnikowia pulcherrima and Saccharomyces cerevisiae

  Ipek Aktuna, Jonathan D. Brumley, G. Candan Gurakan, Charles G. Edwards

  Vol. 60 No. 1 (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
• 31 March 1999

  Achievement of anthocyanins production in grape leaves of Carignan (Vitis vinifera L.) exits of one eye cuttings cultivated in laboratory

  Béchir Ezzili, Gérard Darné, M. Bejaoui

  Vol. 33 No. 1 (1999): Journal international des sciences de la vigne et du vin