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Found 115 items.
  • 31 December 2001
    A new method for the identification of cyclic diglycerols in wine
    Monica Bononi, Chiara Favale, Elisabetta Lubian, Fernando Tateo
    Vol. 35 No. 4 (2001): Journal international des sciences de la vigne et du vin
  • 2 October 2023
    Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
    Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis
    Vol. 57 No. 4 (2023): OENO One
  • 4 January 2021
    Understanding and managing nitrogen nutrition in grapevine: a review
    Thibaut Verdenal, Ágnes Dienes-Nagy, Jorge E. Spangenberg, Vivian Zufferey, Jean-Laurent Spring, Olivier Viret, Johanna Marin-Carbonne, Cornelis van Leeuwen
    Vol. 55 No. 1 (2021): 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
  • 30 January 2025
    Insights into multiscale chemical characterisation for the understanding of berry maturation
    Jean-Claude Boulet, Emmanuelle Meudec, Marie-Agnes Ducasse, Elissa Abi-Habib, Sophie Le Gall, Xavier Falourd, Benedicte Bakan, Amidou Traore, Geraldine Lucchi, Karine Gourrat, Caroline Peltier, Céline Poncet-Legrand, Aude Vernhet, Veronique Cheynier
    Vol. 59 No. 1 (2025): OENO One
  • 5 June 2020
    Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO2 and cooling during alcoholic fermentation
    Erhu Li, Ramón Mira de Orduña Heidinger
    Vol. 54 No. 2 (2020): 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
  • 8 August 2022
    A catalogue of cultivable yeasts from the microbiota of grape berries cv. Vinhão and Loureiro
    Viviana Martins, Luís Costa, Rafaela Soares, Peter Ayogu, António Teixeira, Hernâni Gerós
    Vol. 56 No. 3 (2022): OENO One
  • 26 November 2019
    Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy
    Giuseppina P. Parpinello, Arianna Ricci, Panagiotis Arapitsas, Andrea Curioni, Luigi Moio, Susanna Riosegade, Maurizio Ugliano, Andrea Versari
    Vol. 53 No. 4 (2019): OENO One
  • 30 September 1980
    Quelques observations sur la formation d'acide acétique par les bactéries lactiques
    Suzanne Lafon-Lafourcade, Viviane Lucmaret, Annick Joyeux
    Vol. 14 No. 3 (1980): Connaissance de la vigne et du vin
  • 22 July 2022
    Microbial biofilms in oenology
    Marianne Gosset, Christine Roques, Patricia Taillandier
    Vol. 56 No. 3 (2022): 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
  • 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
  • 8 December 2022
    Effect of SO2, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes
    Silvia Motta, Antonio Tirelli, Maria Carla Cravero, Massimo Guaita, Antonella Bosso
    Vol. 56 No. 4 (2022): OENO One
  • 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
  • 3 May 2022
    Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown in the highlands of Southern Brazil
    Ronaldo Kauê Mattos Rocha, Joel Andrioli, Fernando Joel Scariot, Luisa Vivian Schwarz, Ana Paula Longaray Delamare, Sergio Echeverrigaray
    Vol. 56 No. 2 (2022): OENO One
  • 4 March 2019
    Impact of enological tannins on laccase activity
    Adeline Vignault, Olga Pascual, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora
    Vol. 53 No. 1 (2019): OENO One
  • 19 February 2024
    Astringency perception in a red wine context – a review
    Brock A. Kuhlman, José L. Aleixandre-Tudo, John P. Moore, Wessel du Toit
    Vol. 58 No. 1 (2024): OENO One
  • 9 May 2022
    Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines
    Andrew Wilson, Hannah Charnock, Shufen Xu, Belinda Kemp
    Vol. 56 No. 2 (2022): OENO One
  • 30 May 2023
    The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines
    Hannah Charnock, Gary Pickering, Belinda Kemp
    Vol. 57 No. 2 (2023): OENO One
  • 30 September 1979
    Etude de la composition de vins mousseux pendant la prise de mousse au cours du vieillissement en bouteilles. 1. Etude des acides aminés libres, du glycerol, des sucres et des acides organiques
    Sébastien Suarez, María Carmen Polo, C. Llaguno
    Vol. 13 No. 3 (1979): Connaissance de la vigne et du vin
  • 2 August 2024
    Amending high sugar in V. vinifera cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers
    Billy Xynas, Christopher Barnes, Kate Howell
    Vol. 58 No. 3 (2024): OENO One
  • 27 September 2022
    Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc
    Mpho Mafata, Jeanne Brand, Astrid Buica
    Vol. 56 No. 3 (2022): OENO One
  • 28 August 2023
    The potential role of Aureobasidium pullulans in the development of foliar symptoms of Esca disease in grapevine
    Zoltán Karácsony, Vincenzo Mondello, Florence Fontaine, Kálmán Zoltán Váczy
    Vol. 57 No. 3 (2023): OENO One
  • 21 November 2019
    Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: incidence on chemical composition and sensorial expression
    Marin Prodanov Prodanov, Margarita Aznar, Juan M. Cabellos, Visitación Vacas, Francisco López, María Teresa Hernández , María I. Estrella
    Vol. 53 No. 4 (2019): OENO One
51 - 75 of 115 items << < 1 2 3 4 5 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) - ISSN: 2494-1271 - Impact factor:  2.2
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.