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Found 119 items.
  • 3 January 2023
    1H-NMR metabolomics for wine screening and analysis
    Inès Le Mao, Grégory Da Costa, Tristan Richard
    Vol. 57 No. 1 (2023): OENO One
  • 7 December 2018
    The substratostat - an automated near-infrared spectroscopy-based variable-feed system for fed-batch fermentation of grape must
    Charles A Frohman, Ramón Mira de Orduña Heidinger
    Vol. 52 No. 4 (2018): OENO One
  • 11 October 2019
    Aromatic complexity in Verdicchio wines: a case study
    Silvia Carlin, Urska Vrhovsek, Andrea Lonardi, Lorenzo Landi, Fulvio Mattivi
    Vol. 53 No. 4 (2019): OENO One
  • 24 September 2020
    Identification of putative chemical markers in white wine (Chasselas) related to nitrogen deficiencies in vineyards
    Ágnes Dienes-Nagy, Guillaume Marti, Lise Breant, Fabrice Lorenzini, Pascal Fuchsmann, Daniel Baumgartner, Vivian Zufferey, Jean-Laurent Spring, Katia Gindro, Olivier Viret, Jean-Luc Wolfender, Johannes Rösti
    Vol. 54 No. 3 (2020): 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
  • 16 May 2023
    Continuous automated microbial monitoring in laboratory-scale winemaking experiments
    Alexis Joran, Konstanze Schiessl, Géraldine Klein, Michael D. Besmer, Camille Eicher, Hervé Alexandre
    Vol. 57 No. 2 (2023): OENO One
  • 12 September 2022
    Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation
    Marie Blackford, Montaine Comby, Ágnes Dienes-Nagy, Liming Zeng, Marilyn Cléroux, Fabrice Lorenzini, Gilles Bourdin, Benoit Bach
    Vol. 56 No. 3 (2022): OENO One
  • 23 October 2020
    Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine
    Clément Miramont, Michael Jourdes, Pierre-Louis Teissedre
    Vol. 54 No. 4 (2020): OENO One
  • 10 October 2022
    Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard
    Paola Tessarin, Arianna Ricci, Gabriele Baraldi, Alessandra Lombini, Giuseppina P. Parpinello, Adamo Domenico Rombolà
    Vol. 56 No. 4 (2022): OENO One
  • 15 April 2026
    Cryogenic fractionation as a post-fermentation strategy for partial dealcoholisation of red wine: impacts on acid balance, colour, and phenolics
    George Coles, Akshay Baboo, James Clapham
    Vol. 60 No. 2 (2026): OENO One
  • 25 September 2025
    Differences in rooting ability between wild and cultivated Vitis vinifera
    David Maghradze, Sana Rehman, Ani Chutlashvili, Shengeli Kikilashvili, Maia Kikvadze, Aleksandre Shamugia, Salome Charkviani, Patrick McGovern, Osvaldo Failla, Olan Gotsiridze, Giuseppe Rossetti, Laura Rustioni
    Vol. 59 No. 3 (2025): OENO One
  • 10 July 2025
    Organic waste composts improve soil fertility and alter development of pathogenic dagger and pin nematode populations in a crown gall-diseased vineyard
    Portiaa McGonigal, Tanja M. Voegel, Paige Munro, Thomas Forge, Louise M. Nelson
    Vol. 59 No. 3 (2025): OENO One
  • 25 February 2020
    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
  • 1 July 2022
    Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in Vitis vinifera L. cv. Merlot
    Luigi Falginella, Federica Gaiotti, Nicola Belfiore, Giovanni Mian, Lorenzo Lovat, Diego Tomasi
    Vol. 56 No. 3 (2022): OENO One
  • 19 September 2024
    Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’
    Raúl Ferrer-Gallego, Ignacio Buesa, María J. García-Esparza, Inmaculada Álvarez, Diego S. Intrigliolo, Juan Miguel Ramírez-Cuesta, Victoria Lizama
    Vol. 58 No. 3 (2024): OENO One
  • 31 January 2020
    Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking
    Claudia Nioi, Maria Tiziana Lisanti, Soizic Lacampagne, Pascal Noilet, Martine Mietton Peuchot, Rémy Ghidossi
    Vol. 54 No. 1 (2020): OENO One
  • 20 November 2025
    Effect of high hydrostatic pressure treatment and vine-shoot chips on the volatile fraction and sensorial profile of Chardonnay wines
    Mirella Noviello, Daniel Moreno, Nuno Martins, Vito Michele Paradiso, Francesco Caponio, Maria João Cabrita, M. Esperanza Valdés
    Vol. 59 No. 4 (2025): OENO One
  • 20 April 2023
    Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts
    Méven Otheguy, Carole Honoré-Chedozeau, Dominique Valentin
    Vol. 57 No. 2 (2023): OENO One
  • 5 September 2022
    The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages
    Brannigan du Preez, Wessel du Toit, André de Villiers, José Luis Aleixandré-Tudo
    Vol. 56 No. 3 (2022): OENO One
  • 15 May 2019
    Preliminary sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers
    Alexander Willem Copper, Trent E. Johnson, Lukas Danner, Susan E.P. Bastian, Cassandra Collins
    Vol. 53 No. 2 (2019): OENO One
  • 27 September 2022
    Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc
    Mpho Mafata, Jeanne Brand, Astrid Buica
    Vol. 56 No. 3 (2022): OENO One
  • 27 February 2023
    Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. Callet) in a Mediterranean climate
    Alicia Pou, Pedro Balda, Josep Cifre, Joan Manuel Ochogavia, Belén Ayestaran, Zenaida Guadalupe, Miquel Llompart, Josefina Bota, Leticia Martínez
    Vol. 57 No. 1 (2023): OENO One
  • 29 August 2023
    Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae. Role of nitrogen in the evolution of fermentation and aroma profile
    Adelaide Gallo, Raffaele Guzzon, Marco Ongaro, Mauro Paolini, Tiziana Nardin, Mario Malacarne, Tomas Roman, Roberto Larcher
    Vol. 57 No. 3 (2023): 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
  • 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
26 - 50 of 119 items << < 1 2 3 4 5 > >> 
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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.