Racking are key stages for the microbial stabilization of wines

Vincent Renouf, Aline Lonvaud-Funel

Vol. 38 No. 4 (2004): Journal international des sciences de la vigne et du vin

Selecting ultrafiltration membranes for fractionation of high added value compounds from grape pomace extracts

Sami Yammine, Robin Rabagliato, Xavier Vitrac, Martine Mietton Peuchot, Rémy Ghidossi

Vol. 53 No. 3 (2019): OENO One

Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions

Maria Alessandra Paissoni, Pierre Waffo-Teguo, Wen Ma, Michael Jourdes, Simone Giacosa, Susana Río Segade, Luca Rolle, Pierre-Louis Teissedre

Vol. 54 No. 4 (2020): OENO One

Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels

Antoni Sánchez-Ortiz, Montserrat Nadal-Roquet Jalmar, Miriam Lampreave-Figueras, Josep Maria Mateo-Sanz

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

Incidences de certaines préparations pectolytiques sur la teneur en phénols volatils des vins blancs

Pascal Chatonnet, Christine Barbe, Rose-Marie Canal-Llauberes, Denis Dubourdieu, Jean-Noël Boidron, Monique Pons

Vol. 26 No. 4 (1992): Journal international des sciences de la vigne et du vin

Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine

Ivana Karabegović, Marko Malićanin, Bojana Danilović, Jelena Stanojević, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić

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

The effect of cluster thinning on phenolic maturity of Vitis vinifera cv. Xinomavro grapes

Evangelos H. Soufleros, Konstantina Stavridou, Vagia Dagkli

Vol. 45 No. 3 (2011): Journal international des sciences de la vigne et du vin

Microbial changes during malolactic fermentation in red wine elaboration

Vincent Renouf, Emmanuel Gindreau, Olivier Claisse, Aline Lonvaud-Funel

Vol. 39 No. 4 (2005): Journal international des sciences de la vigne et du vin

Évolution des composés phénoliques au cours de la maturation du raisin ; I - Expérimentation 1969

Pascal RIBEREAU-GAYON

Vol. 5 No. 3 (1971): Connaissance de la vigne et du vin

How terroir affects bunch uniformity, ripening and berry composition in Vitis vinifera cvs. Carignan and Grenache

Maite Edo-Roca, Montse Nadal, Míriam Lampreave

Vol. 47 No. 1 (2013): Journal international des sciences de la vigne et du vin

Intervention du bois de chêne dans l'évolution des vins rouges élevés en barriques

Paul Pontallier, Marie-Hélène Salagoïty, Pascal Ribéreau-Gayon

Vol. 16 No. 1 (1982): Connaissance de la vigne et du vin

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

G. de Coninck, António Manuel Jordão, Jorge Manuel Ricardo-da-Silva, Olga Laureano

Vol. 40 No. 1 (2006): Journal international des sciences de la vigne et du vin

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

Shading of the fruit zone to reduce grape yield and quality losses caused by sunburn

Manuel Oliveira, José Teles, Pedro Barbosa, Francisco Olazabal, Jorge Queiroz

Vol. 48 No. 3 (2014): Journal international des sciences de la vigne et du vin

Etude des conditions optimales pour la détermination des composés phénoliques totaux par le réactif de Folin-Ciocalteu

J. BLOUIN, L. LLORCA, F.R. MONTREAU, J.H. DUFOUR

Vol. 6 No. 4 (1972): Connaissance de la vigne et du vin

Appraisal of wine color and phenols from a non-invasive grape berry fluorescence method

María Paz Diago, Zenaida Guadalupe, Javier Baluja, Borja Millan, Javier Tardáguila

Vol. 47 No. 1 (2013): Journal international des sciences de la vigne et du vin

The impact of cluster thinning and leaf removal timing on the grape quality and concentration of monomeric anthocyanins in Cabernet-Sauvignon and Probus (Vitis vinifera L.) wines

Dragoslav Ivanišević, Mladen Kalajdžić, Mato Drenjančević, Vladimir Puškaš, Nada Korać

Vol. 54 No. 1 (2020): OENO One

Regulating yield and wine quality of minimal prunning systems through the application of gibberellic acid

Karsten M. Weyand, Hans Reiner Schultz

Vol. 40 No. 3 (2006): Journal international des sciences de la vigne et du vin

3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area

Olivier Geffroy, Mélanie Armario, Axel Fontaine, Marie Fourure, Grégory Pasquier, Tiphaine Semadeni, Christian Chervin

Vol. 54 No. 4 (2020): OENO One

Use of remote sensing to understand the terroir of the Niagara Peninsula. Applications in a Riesling vineyard

Matthieu Marciniak, Ralph Brown, Andrew G. Reynolds, Marilyne Jollineau

Vol. 49 No. 1 (2015): Journal international des sciences de la vigne et du vin

Changes in composition and sensory quality of red wine aged in american and french oak barrels

Marta Pomar García, Luis Antonio González-Mendoza

Vol. 35 No. 1 (2001): Journal international des sciences de la vigne et du vin

Sealing effectiveness of different types of closures towards volatile phenols and haloanisoles

Bruno Pereira, Paulo Lopes, Juliana Marques, Maria Pimenta, Cátia Alves, Isabel Roseira, Adélio Mendes, Miguel Cabral

Vol. 47 No. 2 (2013): Journal international des sciences de la vigne et du vin

Grapevine recovery after fire and a first look at rapid damage assessment with satellite imagery

Cassandra Collins, Michaela Ritchie, Annette James, Patrick O'Brien, Saisai Ma, Roberta De Bei, Andy Clarke

Vol. 56 No. 2 (2022): OENO One

The origin of Brettanomyces bruxellensis in wines: a review

Vincent Renouf, Aline Lonvaud-Funel, Joana Coulon

Vol. 41 No. 3 (2007): Journal international des sciences de la vigne et du vin

Grapevine row orientation, vintage and grape ripeness effect on anthocyanins, flavan-3-ols, flavonols and phenolic acids: I. Vitis vinifera L. cv. Syrah grapes

Phillip Minnaar, Marieta Van Der Rijst, JJ Hunter

Vol. 56 No. 1 (2022): OENO One