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• 15 June 2023

  Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation

  Peter J. Costello, Radka Kolouchova, Jane McCarthy, Damian Espinase Nandorfy, Desireé Likos, Simon A. Schmidt

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

  Use of non-Saccharomyces yeasts in the prise de mousse of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile

  Raffaele Guzzon, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, Roberto Larcher

  Vol. 58 No. 3 (2024): OENO One
• 4 June 2024

  Impact of using yeast derivatives on the development of atypical aging in wines

  Simone Delaiti, Tiziana Nardin, Stefano Pedò, Roberto Larcher, Adelaide Gallo, Nicola Cappello, Tomas Roman

  Vol. 58 No. 2 (2024): OENO One
• 13 August 2025

  Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study

  Laurie Favieres, Marion Bastien, Céline Poncet-Legrand, Thierry Doco, Aude Vernhet, Teddy Godet, Valérie Noelleau, Stéphanie Roi, Stéphanie Carrillo, Nathalie Sieczkowski, Julie Mekoue, Peggy Rigou

  Vol. 59 No. 3 (2025): OENO One
• 21 October 2021

  Yeast stress and death caused by the synergistic effect of ethanol and SO₂ during the second fermentation of sparkling wines

  Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray

  Vol. 55 No. 4 (2021): OENO One
• 16 April 2020

  Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

  Debra L. Inglis, Jennifer M. Kelly, Stephanie A. van Dyk, Lisa K. Dowling, Gary J. Pickering, Belinda Kemp

  Vol. 54 No. 2 (2020): 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
• 27 July 2021

  Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations

  Sarah M. Lyons, Sydney C. Morgan, Stephanie McCann, Samantha Sanderson, Brianne L. Newman, Tommaso Liccioli Watson, Vladimir Jiranek, Daniel M. Durall, Wesley F. Zandberg

  Vol. 55 No. 3 (2021): OENO One
• 29 August 2024

  Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age

  Julie Mekoue Nguela, Nathalie Sieczkowski, Aude Vernhet

  Vol. 58 No. 3 (2024): OENO One
• 11 May 2021

  The influence of yeasts and copper sulphate addition on aroma of Viennese Rheinriesling wines

  Dragos Pavelescu, Maryam Ehsani, Bernhard Spangl

  Vol. 55 No. 2 (2021): OENO One
• 19 March 2025

  Exploring the oenological potential of South African Saccharomyces cerevisiae isolates

  Keegan Clark, Mathabatha Setati, Benoit Divol

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

  Microbial biofilms in oenology

  Marianne Gosset, Christine Roques, Patricia Taillandier

  Vol. 56 No. 3 (2022): OENO One
• 7 July 2025

  Influence of Starmerella lactis-condensi inoculation on the aromatic behaviour of Austrian Grüner Veltliner wines

  Christian Philipp, Phillip Eder, Michael Doberer, Jasmina Suljic, Sezer Sari, Harald Scheiblhofer, Karin Mandl, Reinhard Eder

  Vol. 59 No. 3 (2025): OENO One
• 20 April 2022

  Effect of ‘loss of function’ mutation in SER1 in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces

  Tom A. Lang, Michelle E. Walker, Paul K. Boss, Vladimir Jiranek

  Vol. 56 No. 2 (2022): OENO One
• 9 September 2021

  Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria

  Katja Suklje, Franc Čuš

  Vol. 55 No. 3 (2021): OENO One
• 6 March 2024

  Enhancing fermentation performance through the reutilisation of wine yeast lees

  Cristobal Onetto, Jane McCarthy, Mark Solomon, Anthony R. Borneman, Simon A. Schmidt

  Vol. 58 No. 1 (2024): OENO One
• 26 April 2021

  Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine

  Ivana Karabegović, Marko Malićanin, Bojana Danilović, Jelena Stanojević, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić

  Vol. 55 No. 2 (2021): OENO One
• 21 April 2021

  Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

  Pere Pons-Mercadé, Sergi Anguela, Pol Giménez, José M. Heras, Nathalie Sieczkowski, Nicolas Rozès, Joan Miquel Canals, Fernando Zamora

  Vol. 55 No. 2 (2021): OENO One
• 10 July 2026

  Impact of selected oenological yeasts on chemical profile and colour development in smoke-exposed red wine

  Daniel Zieff, Maret Du Toit, Rémi Schneider, Benoit Divol

  Vol. 60 No. 3 (2026): 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
• 21 October 2020

  Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine

  Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Yves Gosselin, Étienne Dorignac, Yorgos Kotseridis

  Vol. 54 No. 4 (2020): OENO One
• 28 September 2021

  Influence of wine components on pellicle formation by pellicle-forming yeasts

  Fumie Watanabe-Saito, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, Tohru Okuda

  Vol. 55 No. 3 (2021): 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
• 19 July 2023

  Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts

  Erick Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, Jean-Roch Mouret

  Vol. 57 No. 3 (2023): OENO One
• 24 December 2018

  Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

  Rubén DEL BARRIO GALÁN, Cristina ÚBEDA, Mariona GIL, Nathalie SIECZKOWKI, Álvaro PEÑA

  Vol. 52 No. 4 (2018): OENO One