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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
• 20 October 2020

  Big climate data assessment of viticultural conditions for wine quality determination in France

  Ya-Lun S. Tsai, Shih-Yuan Lin

  Vol. 54 No. 4 (2020): OENO One
• 1 August 2019

  Modelling wine astringency from its chemical composition using machine learning algorithms

  Maria P Sáenz-Navajas, Sara Ferrero-del-Teso, Miguel Romero, Darío Pascual, David Diaz, Vicente Ferreira, Purificación Fernández-Zurbano

  Vol. 53 No. 3 (2019): OENO One
• 29 January 2024

  Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes

  Emily S. Stoffel, Taylor M. Robertson, Anibal A. Catania, Luis F. Castro, L. Federico Casassa

  Vol. 58 No. 1 (2024): OENO One
• 4 December 2023

  Impact of mannoproteins from different yeast species on wine properties

  Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, Benoit Divol

  Vol. 57 No. 4 (2023): OENO One
• 9 January 2024

  Grape berry native yeast microbiota: advancing trends in the development of sustainable vineyard pathogen biocontrol strategies

  Peter Ayogu, Viviana Martins, Hernâni Gerós

  Vol. 58 No. 1 (2024): 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
• 24 June 2022

  Aromatic maturity is a cornerstone of terroir expression in red wine

  Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Agnès Destrac-Irvine, Mark Gowdy, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Marc Plantevin, Xavier Poitou, Alexandre Pons, Cécile Thibon

  Vol. 56 No. 2 (2022): 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
• 8 November 2023

  Impact of cluster thinning and harvest date on berry volatile composition and sensory profile of Vitis sp. Seyval blanc and Vandal-Cliche

  Paméla Nicolle, Catherine Barthe, Martine Dorais, Gaëlle Dubé, Paul Angers, Karine Pedneault

  Vol. 57 No. 4 (2023): OENO One
• 24 June 2022

  Variety-specific response of bulk stomatal conductance of grapevine canopies to changes in net radiation, atmospheric demand, and drought stress.

  Mark Gowdy, Bruno Suter, Philippe Pieri, Elisa Marguerit, Agnès Destrac Irvine, Gregory Gambetta, Cornelis van Leeuwen

  Vol. 56 No. 2 (2022): OENO One
• 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
• 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
• 17 June 2021

  Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

  Emma C. Snyder, Vladimir Jiranek, Ana Hranilovic

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

  Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles

  Guillaume Antalick, Katja Šuklje, John W. Blackman, Leigh M. Schmidtke, Alain Deloire

  Vol. 55 No. 2 (2021): OENO One
• 3 November 2020

  Vintage by vine interactions most strongly influence Pinot noir grape composition in New Zealand

  Damian Martin, Franziska Grab, Claire Grose, Lily Stuart, Claire Scofield, Andrew McLachlan, Tanya Rutan

  Vol. 54 No. 4 (2020): OENO One
• 3 August 2022

  Whole-vine resources modify within-vine relationships between growth parameters and metabolites in Vitis vinifera L. cv. Cabernet-Sauvignon

  Joanne Margaret Bennett Wisdom, John Anthony Considine

  Vol. 56 No. 3 (2022): OENO One
• 2 September 2024

  Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars

  Alexander D. Gapinski, Suzanne M. Slack, Aude A. Watrelot

  Vol. 58 No. 3 (2024): OENO One
• 18 July 2019

  Review of water deficit mediated changes in vine and berry physiology; Consequences for the optimization of irrigation strategies

  Thibaut Scholasch, Markus Rienth

  Vol. 53 No. 3 (2019): OENO One
• 2 September 2024

  Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production

  Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

  Vol. 58 No. 3 (2024): OENO One
• 18 September 2023

  Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine

  Jacob Mederios, Shufen Xu, Gary Pickering, Belinda Kemp

  Vol. 57 No. 3 (2023): OENO One
• 25 July 2023

  The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety

  Leonie Dries, Stefan Ratering, Simone Bussotti, Otmar Löhnertz, Anne Vortkamp, Sylvia Schnell

  Vol. 57 No. 3 (2023): OENO One
• 1 July 2024

  Vine spacing of Vitis vinifera cv. Shiraz/101-14 Mgt. III. Grape and wine quality

  J. J. Hunter, M. Booyse, C. G. Volschenk

  Vol. 58 No. 3 (2024): OENO One
• 16 April 2021

  Effects of overliming on the nutritional status of grapevines with special reference to micronutrient content

  Miguel A. Olego, Miguel Javier Quiroga, Mario Sánchez-García, Mateo Cuesta, Jorge Cara-Jiménez, José Enrique Garzón-Jimeno

  Vol. 55 No. 2 (2021): 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