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• 19 November 2020

  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
• 5 July 2024

  Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

  Jörg Gottmann, David Müller, Jochen Vestner, Jens Schuster, Ulrich Fischer

  Vol. 58 No. 3 (2024): OENO One
• 23 June 2023

  Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

  Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira

  Vol. 57 No. 2 (2023): OENO One
• 30 October 2024

  Can silica application enhance vine performance and quality?

  Cassandra Collins, Stuart Bloomfield, Lauren Hansen, Matthew Gilliham

  Vol. 58 No. 4 (2024): OENO One
• 21 February 2022

  Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate

  Roberta De Bei, Xiaoyi Wang, Lukas Papagiannis, Cassandra Collins

  Vol. 56 No. 1 (2022): OENO One
• 27 February 2025

  Co-inoculation of a pectinolytic Aureobasidium pullulans strain and Saccharomyces cerevisiae for low-temperature red fermentation: A strategy to enhance the colour and sensory properties of Malbec wines

  María Merín, María Martín , Raúl Carrión , Vilma Morata

  Vol. 59 No. 1 (2025): OENO One
• 5 August 2022

  Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels

  Jordi Gombau, Pedro Cabanillas, Adela Mena, José Pérez-Navarro, Jaume Ramos, Agustí Torner, Francesca Fort, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Fernando Zamora

  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
• 10 February 2025

  No major impact of new grape varieties on Bordeaux wine typicity: expert assessments in blind and non-blind tastings

  Marc Plantevin, Sophie Tempère, Cécile Thibon, Lucile Dijkstra, Julien Lecourt, Agnès Destrac-Irvine, Cornelis van Leeuwen

  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
• 5 September 2022

  Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for Vitis vinifera L. cv. Riesling

  Yevgeniya Grebneva, Eleanor Bilogrevic, Doris Rauhut, Markus J. Herderich, Josh L. Hixson

  Vol. 56 No. 3 (2022): OENO One
• 4 August 2025

  Understanding ashy flavor recognition thresholds in Pinot noir wines

  Jenna Fryer, Camilla Sartori, Jillian Thrall, Elizabeth Tomasino

  Vol. 59 No. 3 (2025): 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
• 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
• 27 May 2020

  Spatial variability in Ontario Riesling vineyards: I. Soil, vine water status and vine performance

  Andrew Reynolds, James J Willwerth

  Vol. 54 No. 2 (2020): OENO One
• 21 July 2022

  Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids

  Anne-Laure Gancel, Claire Payan, Tatiana Koltunova, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre

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

  UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO₂

  Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, Maren Scharfenberger-Schmeer, Dominik Durner

  Vol. 58 No. 2 (2024): OENO One
• 21 September 2017

  Pre-flowering defoliation affects berry structure and enhances wine sensory parameters

  Thibaut Verdenal, Vivian ZUFFEREY, Agnes Dienes-Nagy, Katia Gindro, Sandrine Belcher, Fabrice Lorenzini, Johannes Rösti, Carole Koestel, Jean-Laurent Spring, Olivier Viret

  Vol. 51 No. 3 (2017): OENO One
• 30 April 2020

  May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone

  Olivier Geffroy, Didier Kleiber, Alban Jacques

  Vol. 54 No. 2 (2020): OENO One
• 21 November 2025

  Wine in a can: A consumer study in a traditional wine-producing region. Effect of the level of consumer involvement

  María-Pilar Sáenz-Navajas, Cristian Martínez Rodríguez, Purificación Fernández Zurbano, Dominique Valentin

  Vol. 59 No. 4 (2025): OENO One
• 16 July 2020

  Shoot thinning of Semillon in a hot climate did not improve yield and berry and wine quality

  Roberta De Bei, Lukas Papagiannis, Sigfredo Fuentes, Matthew Gilliham, Steve Tyerman, Cassandra Collins, Xiaoyi Wang

  Vol. 54 No. 3 (2020): 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
• 29 August 2024

  Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age

  Julie Mekoue Nguela, Nathalie Sieczkowski, Aude Vernhet

  Vol. 58 No. 3 (2024): 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
• 5 January 2023

  Varietal thiols levels and sensory effects in South African Colombard wines

  Rianco van Rooyen, Jeanne Brand, Wessel du Toit

  Vol. 57 No. 1 (2023): OENO One