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• 10 September 2021

  A Basidiomycete fungus responsible for fresh mushroom off-flavour in wines: Crustomyces subabruptus, (Bourdot & Galzin) Jülich, 1978

  Eric Meistermann, Stéphanie Villaumé, Delphine Goffette, Corinne Trarieux, Morvan Coarer, Claudie Roulland, Joëlle Dupont

  Vol. 55 No. 3 (2021): OENO One
• 19 September 2025

  Influence of sulphur dioxide management on microbial populations during wine ageing

  Sara Windholtz, Cécile Miot-Sertier, Julie Maupeu, Amélie Vallet-Courbin, Marine Lucas, Edouard Pelonnier-Magimel, Valérian Duarte, Stéphane Becquet, Emmanuel Vinsonneau, Patrick Lucas, Isabelle Masneuf-Pomarede

  Vol. 59 No. 3 (2025): 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
• 17 July 2020

  Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

  Anna Nocera, Jorge M. Ricardo-da-Silva, Sara Canas

  Vol. 54 No. 3 (2020): OENO One
• 16 April 2020

  Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

  Debra L. Inglis, Jennifer M. Kelly, Stephanie A. van Dyk, Lisa K. Dowling, Gary J. Pickering, Belinda Kemp

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

  Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms

  Vasiliki Summerson, Claudia Gonzalez Viejo, Damir D. Torrico, Alexis Pang, Sigfredo Fuentes

  Vol. 54 No. 4 (2020): OENO One
• 4 March 2024

  Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must

  Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan M. Canals, Fernando Zamora

  Vol. 58 No. 1 (2024): OENO One
• 18 September 2023

  Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine

  Jacob Mederios, Shufen Xu, Gary Pickering, Belinda Kemp

  Vol. 57 No. 3 (2023): OENO One
• 29 October 2025

  New bio-protector for combating heat and light stress across different grape cultivars and environments

  Lucia Giordano, Tommaso Frioni, Elisabetta Nicolosi, Lorenzo Rapisarda, Filippo Ferlito, Giuseppina Las Casas, Gianmarco Alfieri, Andrea Bellincontro, Cassandra Collins, Nicola Cinosi, Alberto Palliotti

  Vol. 59 No. 4 (2025): OENO One
• 29 February 2024

  A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines

  Patricia Claudel, Vincent Dumas, Cécile Thibon, Grégory Lemarquis, Nathalie Jaegli, Ana Sivsivadzé, Raymonde Baltenweck, Philippe Hugueney, Éric Duchêne

  Vol. 58 No. 1 (2024): OENO One
• 5 August 2019

  Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin

  Antonios Kanavouras, Eleni Karanika, Frank A Coutelieris, Yorgos Kotseridis, Stamatina Kallithraka

  Vol. 53 No. 3 (2019): OENO One
• 30 June 2004

  Sensory methodology developed for the investigation of Sciaccarello wine concept

  Mathieu Candelon, Jordi Ballester, Nathalie Uscidda, Jean Blanquet, Yves Le Fur

  Vol. 38 No. 2 (2004): Journal international des sciences de la vigne et du vin
• 31 December 2018

  The impact of plant water status on the gas exchange, berry composition and wine quality of Chasselas grapes in Switzerland

  Vivian Zufferey, Thibaut Verdenal, Agnès Dienes, Sandrine Belcher, Fabrice Lorenzini, Carole Koestel, Katia Gindro, Jorge E. Spangenberg, Olivier Viret, Jean-Laurent Spring

  Vol. 52 No. 4 (2018): OENO One
• 21 August 2020

  Color change of bottled white wines as a quality indicator

  Antonios Kanavouras, Frank Coutelieris, Eleni Karanika, Yorgos Kotseridis, Stamatina Kallithraka

  Vol. 54 No. 3 (2020): OENO One
• 2 May 2023

  Auxins seem promising as a tuning method for balancing sugars with acidity in grape musts from cv. Tempranillo, but not defoliation or application of magnesium to leaves

  Miguel Ángel Olego, Miguel Javier Quiroga, Mateo D. Cuesta Lasso, Fernando Visconti Reluy, Enrique Garzón-Jimeno

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

  Mechanisation of pre-flowering leaf removal under the temperate climate conditions of Switzerland

  Thibaut Verdenal, Vivian Zufferey, Ágnes Dienes-Nagy, Gilles Bourdin, Jean-Laurent Spring

  Vol. 57 No. 2 (2023): OENO One
• 30 June 2012

  The influence of selected oenological practices on the sensory impact of volatile phenols in red wines

  Antonina Barbosa, Tim Hogg, José António Couto

  Vol. 46 No. 2 (2012): Journal international des sciences de la vigne et du vin
• 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
• 22 June 2023

  Effects of shading nets as a form of adaptation to climate change on grapes production: a review

  Luca Pallotti, Oriana Silvestroni, Edoardo Dottori, Tania Lattanzi, Vania Lanari

  Vol. 57 No. 2 (2023): OENO One
• 17 July 2024

  Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine

  Radmila Pajovic Scepanovic, Dusko Vuletic, Stefania Christofi, Stamatina Kallithraka

  Vol. 58 No. 3 (2024): OENO One
• 28 April 2025

  The role of protein-phenolic interactions in the formation of red wine colloidal particles

  Matteo Marangon, Valentina Marassi, Fulvio Mattivi, Christine Mayr Marangon, Luigi Moio, Barbara Roda, Luca Rolle, Maurizio Ugliano, Andrea Versari, Sara Zanella, Andrea Curioni

  Vol. 59 No. 2 (2025): OENO One
• 19 July 2023

  Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts

  Erick Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, Jean-Roch Mouret

  Vol. 57 No. 3 (2023): OENO One
• 9 January 2026

  Artificially induced and precise small-scaled infection with Plasmopara viticola on living vines

  Melissa Kleb, Reinhard Zipper, Nikolaus Merkt, Christian Zörb

  Vol. 60 No. 1 (2026): OENO One
• 31 December 1996

  Contribution of multiple factor analysis to sensory data study

  J. Pages

  Vol. 30 No. 4 (1996): Journal international des sciences de la vigne et du vin
• 15 July 2026

  Reviving grapevine massal selection in the context of climate change – A strategy for resilient vineyards in the 21st century

  Sebastian Gomez Talquenca, Cornelis van Leeuwen, Silvina Van Houten, Roy Urvieta, Nicolas Torti, Carlos Marfil, Fernando Buscema

  Vol. 60 No. 3 (2026): OENO One