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

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

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

Interannual and spatial variability of grape composition in the Rioja DOCa show better resilience of cv. Graciano than cv. Tempranillo under a warming scenario

Maria C. Ramos, Fernando Martínez de Toda

Vol. 55 No. 3 (2021): OENO One

The kinetics of grape ripening revisited through berry density sorting

Antoine Bigard, Charles Romieu, Yannick Sire, Mélanie Veyret, Hernan Ojéda, Laurent Torregrosa

Vol. 53 No. 4 (2019): OENO One

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

The effects of low-input training systems on viticultural costs on flat terrain and steep slope sites

Larissa Strub, Manfred Stoll, Simone Mueller Loose

Vol. 55 No. 2 (2021): OENO One

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

Evolution of wild and feral vines from the Ega river gallery forest (Basque country and Navarra, Spain) from 1995 to 2015

Elena Meléndez, Pedro Puras, José Luis García, Manuel Cantos, Juan Antonio Gómez-Rodríguez, Montserrat Íñiguez, Álvaro Rodríguez, José Manuel Valle, Claire Arnold, Carlos Alvar Ocete, Rafael Ocete

Vol. 50 No. 2 (2016): Journal international des sciences de la vigne et du vin

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Maria Kyraleou, Eleni Tzanakouli, Yorgos Kotseridis, Kleopatra Chira, Ioannis Ligas, Stamatina Kallithraka, Pierre-Louis Teissedre

Vol. 50 No. 4 (2016): OENO One