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Found 88 items.
  • 19 April 2019
    Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
    Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime Dufoir, Marie Denat, Pierre-Yves Ramonet, Stéphanie Marchand, Mohand Sadoudi, Nicolas Richard, Patrick Lucas, Cécile Miot-Sertier, Olivier Claisse, Laurent Riquier, Marie-Claire Perello, Patricia Ballestra
    Vol. 53 No. 2 (2019): OENO One
  • 20 March 2018
    Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine
    Marine Gammacurta, Sophie Tempere, Stéphanie Marchand, Virginie Moine, Gilles de Revel
    Vol. 52 No. 1 (2018): OENO One
  • 31 December 1996
    The malolactic fermentation in the wines of Naoussa (Greece). Study of lactic acid bacteria
    Evangelos H. Soufleros, N. Konstantinidis, Elefteria Tsitsanopoulou, G. Gerakiannakis
    Vol. 30 No. 4 (1996): Journal international des sciences de la vigne et du vin
  • 5 February 2024
    Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area
    Umberto Tarì, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, Margherita Modesti, Fabrizio Onofrio Fiorino, Andrea Bellincontro, Fabio Mencarelli
    Vol. 58 No. 1 (2024): OENO One
  • 31 March 1988
    Etude des interactions entre levures et bactéries lactiques dans le moût de raisin
    Aline Lonvaud-Funel, Jean-Philippe Masclef, Annick Joyeux, Ioannis Paraskevopoulos
    Vol. 22 No. 1 (1988): Connaissance de la vigne et du vin
  • 24 October 2024
    Succinic acid significantly affects the global expression of Oenococcus oeni PSU-1
    Rafael Torres-Guardado, Braulio Esteve-Zarzoso, Nicolas Rozès, Albert Bordons, Cristina Reguant
    Vol. 58 No. 4 (2024): OENO One
  • 22 January 2025
    An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines
    Matteo Pollon, Clara Vitaggio, Fabrizio Ghinolfi, Filippo Amato, Luciano Cinquanta, Onofrio Corona
    Vol. 59 No. 1 (2025): OENO One
  • 5 March 2025
    Wine amino acids of four autochthonous grape varieties from Southwest France: influencing factors and role in taste perception
    Auriane Figué, Frédéric Violleau, Marianne Gosset
    Vol. 59 No. 1 (2025): 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
  • 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
  • 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
  • 2 January 2025
    Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety
    Dimitrios Evangelos Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki , Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis
    Vol. 59 No. 1 (2025): OENO One
  • 24 January 2023
    Chitosan and its applications in oenology
    Cristóbal Lárez Velásquez
    Vol. 57 No. 1 (2023): 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 December 2016
    Evaluation of three Brettanomyces qPCR commercial kits: results from an interlaboratory study
    Cédric Longin, Frédérique Julliat, Virginie Serpaggi, Julie Maupeu, Geoffrey Bourbon, Sandrine Rousseaux, Michèle Guilloux-Benatier, Hervé Alexandre
    Vol. 50 No. 4 (2016): OENO One
  • 31 March 2016
    A sensory, chemical and consumer study of the peppery typicality of French gamay wines from cool-climate vineyards
    Olivier Geffroy, Camille Buissière, Valérie Lempereur, Bertrand Chatelet
    Vol. 50 No. 1 (2016): Journal international des sciences de la vigne et du vin
  • 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
  • 8 October 2024
    Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending
    Gustavo Postingher , Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna
    Vol. 58 No. 4 (2024): OENO One
  • 4 August 2022
    Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality
    Daniela Rosado, Ignacio Ramos-Tapia, Keith A. Crandall, Marcos Pérez-Losada, Jorge Domínguez
    Vol. 56 No. 3 (2022): OENO One
  • 18 November 2020
    Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
    Martín L. Fanzone, Santiago E. Sari, María V. Mestre, Anibal A. Catania, María J. Catelén, Viviana P. Jofré, María L. González-Miret, Mariana Combina, Fabio Vazquez, Yolanda P. Maturano
    Vol. 54 No. 4 (2020): OENO One
  • 20 October 2020
    Sensory characterisation of Bordeaux red wines produced without added sulfites
    Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Teissedre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe Barbe
    Vol. 54 No. 4 (2020): OENO One
  • 16 October 2024
    Exploring grapevine canopy management: effects of removing main leaves or lateral shoots before flowering
    Thibaut Verdenal, Vivian Zufferey, Ágnès Dienes-Nagy, Stefan Bieri, Gilles Bourdin, Jean-Sébastien Reynard, Jean-Laurent Spring
    Vol. 58 No. 4 (2024): OENO One
  • 25 June 2018
    Intensity and timing of defoliation on white cultivar Chasselas under the temperate climate of Switzerland
    Thibaut Verdenal, Vivian Zufferey, Agnes Dienes-Nagy, Sandrine Belcher, Fabrice Lorenzini, Johannes Rösti, Carole Koestel, Katia Gindro, Jean-Laurent Spring
    Vol. 52 No. 2 (2018): 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
  • 31 December 1979
    Techniques simplifiées pour le dénombrement et l'identification des microorganismes vivants dans les moûts et les vins
    Suzanne Lafon-Lafourcade, Annick Joyeux
    Vol. 13 No. 4 (1979): Connaissance de la vigne et du vin
26 - 50 of 88 items << < 1 2 3 4 > >> 
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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.