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• 26 April 2019

  Unravelling the complexities of wine: A big data approach to yeast assimilable nitrogen by using InfraRed spectroscopy and chemometrics

  Gabriella Petrovic, Jose-Luis Aleixandre-Tudo, Astrid Buica

  Vol. 53 No. 2 (2019): OENO One
• 6 October 2025

  Rapid identification of boron-tolerant grapevine rootstocks via leaf spectroscopy

  Yaniv Lupo, Sadikshya Sharma, Jose R. Munoz, Veronica Nunez, Ana Gaspar, Andrew J. McElrone, Luis Diaz-Garcia

  Vol. 59 No. 4 (2025): OENO One
• 11 March 2022

  Temperature-based Climate Projections of Pinot noir Suitability in the Willamette Valley American Viticultural Area

  Brian Skahill, Bryan Berenguer, Prof. Dr. Manfred Stoll

  Vol. 56 No. 1 (2022): OENO One
• 22 June 2023

  Effects of shading nets as a form of adaptation to climate change on grapes production: a review

  Luca Pallotti, Oriana Silvestroni, Edoardo Dottori, Tania Lattanzi, Vania Lanari

  Vol. 57 No. 2 (2023): OENO One
• 24 March 2025

  Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses

  Stefano Pettinelli, Gianmarco Alfieri, Alessandro Bianchi, Federico Baris, Fabio Chinnici, Fabio Mencarelli, Andrea Bellincontro, Margherita Modesti

  Vol. 59 No. 1 (2025): OENO One
• 28 October 2025

  Detoxification capabilities of copper and pesticides by winemaking yeasts

  Tristan Jacqui, Amandine Deroite, Céline Raynal, Anne Julien-Ortiz, Carole Camarasa

  Vol. 59 No. 4 (2025): OENO One
• 25 February 2025

  Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines

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

  Vol. 59 No. 1 (2025): OENO One
• 29 September 2025

  Influence of oak chips, glutathione-rich inactivated yeast, and oxygen during fermentation on the analytical profile of volatile compounds in Blaufränkisch wines

  Nikolaus Schlögl, Doris Rauhut, Beata Beisert, Sezer Sari, Phillip Eder, Christian Philipp

  Vol. 59 No. 3 (2025): 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
• 1 October 2025

  Use of Oenococcus oeni biofilm for wine malolactic fermentation management

  Marianne Gosset, Magali Garcia, Christine Roques, Patricia Taillandier

  Vol. 59 No. 4 (2025): OENO One
• 21 December 2016

  Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

  Olga Pascual, Jeanette Ortiz, Maruxa Roel, Nikolaos Kontoudakis, Mariona Gil, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora

  Vol. 50 No. 4 (2016): OENO One
• 30 September 2026

  Investigating the effect of glycerol and selected additives on the taste, mouthfeel, and perceived quality of de-alcoholised wine

  Ineke Herholdt, Wessel Du Toit, Jeanne Brand

  Vol. 60 No. 3 (2026): OENO One
• 16 October 2023

  Cu fractions in Shiraz and Pinot noir wines during bottle aging: rates of changes and capacity for conversion

  Xinyi Zhang, Andrew C. Clark

  Vol. 57 No. 4 (2023): OENO One
• 4 March 2025

  Polysaccharide and oligosaccharide compositions of wines produced from traditional (Syrah and Cabernet-Sauvignon), disease-resistant (Artaban, G14 Bouquet and Resdur 2728k) and hybrid direct producer (Clinton, Isabelle and Jacquez) grape cultivars

  Thierry Doco, Stéphanie Roi, Amélie Roy, Jean-Roch Mouret, Marie-Agnès Ducasse

  Vol. 59 No. 1 (2025): OENO One
• 11 October 2019

  Using common viticultural practices to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer red wines from a temperate climate wine region with very cool nights

  Olivier GEFFROY, Marco LI CALZI, Kasper IBPFELT, Olivier YOBREGAT, Carole FEILHES, Thierry DUFOURCQ

  Vol. 53 No. 4 (2019): OENO One
• 23 October 2020

  Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine

  Clément Miramont, Michael Jourdes, Pierre-Louis Teissedre

  Vol. 54 No. 4 (2020): OENO One
• 21 January 2026

  Photodegradation of riboflavin in white wine: impact of contrasting light sources and ethanol contents

  Isara Vongluanngam, John W. Blackman, Leigh M. Schmidtke, Kerry L. Wilkinson, Xinyi Zhang, Andrew C. Clark

  Vol. 60 No. 1 (2026): OENO One
• 16 May 2023

  Continuous automated microbial monitoring in laboratory-scale winemaking experiments

  Alexis Joran, Konstanze Schiessl, Géraldine Klein, Michael D. Besmer, Camille Eicher, Hervé Alexandre

  Vol. 57 No. 2 (2023): OENO One
• 5 September 2022

  The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

  Brannigan du Preez, Wessel du Toit, André de Villiers, José Luis Aleixandré-Tudo

  Vol. 56 No. 3 (2022): OENO One
• 22 November 2024

  Modelling the climate changing concentrations of key red wine grape quality molecules using a flexible modelling approach

  Andrew Wood, Sebastian Vargas Soto, Gregory Gambetta, Doreen Schober, Lizzy Jeffers, Tim Coulson

  Vol. 58 No. 4 (2024): OENO One
• 28 August 2025

  Impact of protein fining agents and bentonite on rotundone concentration in red wine made from Vitis vinifera L. cv. Tardif

  Olivier Geffroy, Clotilde Buisson, Galdric Nogues, Guillaume Desport, Fabienne Bessac, Sophie Hoyau, Corinne Lacaze-Dufaure, Elodie Gassiolle, Valérie Simon

  Vol. 59 No. 3 (2025): OENO One
• 22 March 2021

  Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc

  Paméla Nicolle, Kyle A. Williams, Paul Angers, Karine Pedneault

  Vol. 55 No. 1 (2021): OENO One
• 6 August 2019

  Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

  Jordi Gombau, Adeline Vignault, Olga Pascual, Sergio Gómez-Alonso, Esteban Gracía-Romero, Isidro Hermosín, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

  Vol. 53 No. 3 (2019): OENO One
• 3 May 2022

  Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines

  Davide Slaghenaufi, Giovanni Luzzini, Giulia Avrini, Stefano Marconcini, Eduardo Vela, Maurizio Ugliano

  Vol. 56 No. 2 (2022): OENO One
• 14 June 2022

  Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)

  Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora

  Vol. 56 No. 2 (2022): OENO One