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Found 68 items.
  • 18 September 2023
    Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®
    Daniel Butron, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
    Vol. 57 No. 3 (2023): 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
  • 1 July 2022
    Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach
    Samantha C. Fairbairn, Ana Rita Monforte, Jeanne Brand, António C. Silva Ferreira, Florian Bauer
    Vol. 56 No. 3 (2022): OENO One
  • 19 June 2020
    Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation
    Enrico Serni, Ulrich Pedri, Josep Valls, Christoff Sanoll, Nikola Dordevic, Eva Überegger, Peter Robatscher
    Vol. 54 No. 2 (2020): OENO One
  • 19 May 2023
    An investigation of vine water status as a major factor in the quality of Merlot wine produced in terraced and non-terraced vineyards in the Vipava Valley, Slovenia
    Alenka Mihelčič, Andreja Vanzo, Paolo Sivilotti, Borut Vrščaj, Klemen Lisjak
    Vol. 57 No. 2 (2023): OENO One
  • 28 February 2024
    Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France
    Jordi Ballester, Mirian Belascoin, Marivel Gonzalez-Hernandez, Eva Parga-Dans, Pablo Alonso González, Maria-Pilar Saenz-Navajas
    Vol. 58 No. 1 (2024): OENO One
  • 24 August 2021
    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
  • 17 February 2021
    Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines
    Émilie Bruez, Céline Cholet, Cécile Thibon, Pascaline Redon, Soizic Lacampagne, Tommaso Martignon, Massimo Giudici, Philippe Darriet, Laurence Gény
    Vol. 55 No. 1 (2021): OENO One
  • 26 April 2021
    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
  • 14 April 2021
    Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties
    Laura V. Mezei, Trent E. Johnson, Steven Goodman, Cassandra Collins, Susan E. P. Bastian
    Vol. 55 No. 2 (2021): OENO One
  • 7 January 2026
    Impact of flash release treatment of lees on mannoprotein content during white wine ageing
    Stéphanie Roi, Alain Samson, Florence Jacques, Soline Caillé, Anne-Claire Bonneau, Kévin Sanguy, Jean-Luc Favarel, Thierry Doco
    Vol. 60 No. 1 (2026): OENO One
  • 25 February 2025
    Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines
    Ana Leticia Pérez Mendoza, Alejandro Martínez-Moreno, Encarna Gómez-Plaza, Belén Bautista-Ortín
    Vol. 59 No. 1 (2025): OENO One
  • 15 July 2021
    Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process
    Rémy Junqua, Daniele Carullo, Giovanna Ferrari , Gianpiero Pataro, Rémy Ghidossi
    Vol. 55 No. 3 (2021): 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
  • 9 March 2021
    Reducing SO2 content in wine by combining High Pressure and glutathione addition
    Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka
    Vol. 55 No. 1 (2021): OENO One
  • 1 June 2026
    Analytical and sensory characterisation of Palo Cortado in comparison with Amontillado and Oloroso Sherry wines
    Alondra Brito Rendon, Manuel Malfeito-Ferreira, Cristina Mariana Lasanta Melero, Antonio Dionisio Morata Barrado
    Vol. 60 No. 2 (2026): OENO One
  • 19 April 2024
    Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine
    Lia Tânia Dinis, Sandra Pereira, Irene Fraga, Sílvia M. Rocha, Carina Costa, Cátia Martins, Alice Vilela, Margarida Arrobas, José Moutinho-Pereira
    Vol. 58 No. 2 (2024): OENO One
  • 18 June 2021
    Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes
    Anne-Laure Gancel, Adeline Vignault, Etienne Pilard, Clément Miramont, Michaël Jourdes, Marc Fermaud, Jean Roudet, Fernando Zamora, Pierre-Louis Teissedre
    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
  • 17 March 2023
    Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?
    Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray
    Vol. 57 No. 1 (2023): 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
  • 5 October 2023
    Australian red wines made from non-traditional, emerging red grape varieties: distinguishing sensory profiles and consumer perceptions
    Jacob Alan Long, Laura V. Mezei, Lira Souza-Gonzaga, Trent Edward Johnson, Armando Maria Corsi, Susan E. P. Bastian
    Vol. 57 No. 4 (2023): OENO One
  • 19 March 2025
    Exploring the oenological potential of South African Saccharomyces cerevisiae isolates
    Keegan Clark, Mathabatha Setati, Benoit Divol
    Vol. 59 No. 1 (2025): 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
  • 3 July 2025
    Using IR spectroscopy as a holistic monitoring approach in winemaking: A review
    Marianthi Basalekou
    Vol. 59 No. 3 (2025): OENO One
26 - 50 of 68 items << < 1 2 3 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) | e-ISSN: 2494-1271 | Impact factor:  2.2
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.