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• 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
• 2 September 2026

  Varietal aromatic potential and volatile fingerprinting from several Portuguese grape varieties: impact of variety and year

  Daniela Fonseca, António M. Jordão, Pedro Rodrigues, Nuno Martins, Raquel Garcia, Vanda Pedroso, Maria João Cabrita

  Vol. 60 No. 3 (2026): OENO One
• 24 October 2022

  Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line

  Jörg Gottmann, David Müller, Anna Maria Becker, Jochen Vestner, Jens Schuster, Ulrich Fischer

  Vol. 56 No. 4 (2022): OENO One
• 26 September 2017

  Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

  Mariana Tavares, António M. Jordão, Jorge M. Ricardo-da-Silva

  Vol. 51 No. 3 (2017): OENO One
• 30 April 2021

  Effects of transport conditions on the stability and sensory quality of wines

  Prudence Fleur Tchouakeu Betnga, Edoardo Longo, Simone Poggesi, Emanuele Boselli

  Vol. 55 No. 2 (2021): OENO One
• 6 October 2025

  Determination of odour detection threshold for α-guaiene in water highlights potential wine aroma contribution, especially for panellists who are anosmic to rotundone

  Marie Denat, Sophie Tempère, Olivier Geffroy

  Vol. 59 No. 4 (2025): 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
• 29 October 2026

  Unveiling the physicochemical profile of Moscatel de Setúbal fortified wines across vintages

  Joana Granja-Soares, Inês Micaela-Marques, Sofia Catarino, Jorge M. Ricardo-da-Silva

  Vol. 60 No. 4 (2026): OENO One