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• 12 August 2020

  Xylovolatile fingerprint of wines aged in barrels or with oak chips

  Maurizio Petrozziello, Federica Bonello, Andriani Asproudi, Tiziana Nardi, Christos Tsolakis, Antonella Bosso, Vincenzo Di Martino, Michele Fugaro, Raffaele Antonio Mazzei

  Vol. 54 No. 3 (2020): OENO One
• 23 May 2025

  Characterization of enological oak tannin extracts by a multi-analytical approach

  Kevin Pascotto, Héllène Hallé, Aude Watrelot, Aurélie Roland, Emmanuelle Meudec, Stephanie Carrillo, Bertrand Robillard, Nicolas Sommerer, Céline Poncet-Legrand, Véronique Cheynier

  Vol. 59 No. 2 (2025): OENO One
• 6 May 2024

  Monitoring red wine maturation in oak barrels using ¹H NMR-based metabolomics

  Inès Le Mao, Grégory Da Costa, Guillaume Leleu, Tristan Richard

  Vol. 58 No. 2 (2024): 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
• 15 April 2021

  The addition of wine yeast Starmerella bacillaris to grape skin surface influences must fermentation and glycerol production

  Chiara Nadai, Alessio Giacomini, Viviana Corich

  Vol. 55 No. 2 (2021): OENO One
• 24 June 2022

  Aromatic maturity is a cornerstone of terroir expression in red wine

  Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Agnès Destrac-Irvine, Mark Gowdy, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Marc Plantevin, Xavier Poitou, Alexandre Pons, Cécile Thibon

  Vol. 56 No. 2 (2022): OENO One
• 20 June 2025

  New advancements in conventional and DES-based extraction of phenolic compounds from Aglianico red grape pomace

  Francesco Errichiello, Joana Azevedo, Boris Basile, Victor De Freitas, Martino Forino, Alessandro Mataffo, Joana Oliveira, Susana Soares

  Vol. 59 No. 2 (2025): OENO One
• 21 May 2021

  Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines

  María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira

  Vol. 55 No. 2 (2021): OENO One
• 10 June 2024

  The Roseto effect: An Italian-American version of the French paradox?

  Erik Skovenborg, R. Curtis Ellison

  Vol. 58 No. 2 (2024): OENO One
• 10 March 2023

  Leaf removal and deficit irrigation have diverse outcomes on composition and gene expression during berry development of Vitis vinifera L. cultivar Xinomavro

  Anastasios Alatzas, Serafeim Theocharis, Dimitrios-Evangelos Miliordos, Yorgos Kotseridis, Stefanos Koundouras, Polydefkis Hatzopoulos

  Vol. 57 No. 1 (2023): OENO One
• 24 January 2023

  Chitosan and its applications in oenology

  Cristóbal Lárez Velásquez

  Vol. 57 No. 1 (2023): OENO One
• 4 November 2025

  Muscat is not dead: A sensory study of young adults’ olfactory appreciation revealed a marked preference for terpenic dry white wines made from this underrated variety

  Olivier Geffroy, Elisabeth Carlier, Marianne Gosset, Magali Peter, Léa Volmerange, Christian Chervin

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

  Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines

  Jessica Lea Mesquita, Carlos Escott, António Graça, Victor de Freitas, António Morata

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

  Study of lignans in wine originating from different types of oak barrels

  Milos Vidlar, Katerina Dadakova, Tomas Kasparovsky, Mojmir Baron, Božena Průšová, Jiri Sochor

  Vol. 57 No. 3 (2023): OENO One
• 31 March 2002

  Influence of must nitrogen composition on wine and spirit quality and relation with aromatic composition and defects - A review

  Gérald Ferrari

  Vol. 36 No. 1 (2002): Journal international des sciences de la vigne et du vin
• 31 December 2003

  Effect of oak wood heating on cognac spirit matured in new barrel: a pilot study

  Guillaume Snakkers, Jean-Michel Boulesteix, Sylvie Estréguil, Jacqueline Gaschet, Odile Lablanquie, Annie Faure, Roger Cantagrel

  Vol. 37 No. 4 (2003): Journal international des sciences de la vigne et du vin
• 16 July 2021

  Oxygen gas transfer through oak barrels: a macroscopic approach

  Rémy Junqua, Liming Zeng, Alexandre Pons

  Vol. 55 No. 3 (2021): OENO One
• 26 September 2017

  Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

  Mariana Tavares, António M. Jordão, Jorge M. Ricardo-da-Silva

  Vol. 51 No. 3 (2017): 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
• 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
• 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
• 23 July 2026

  Comprehensive secondary metabolite analysis of underexplored Uruguayan red grape varieties – implications for oenological potential

  Eduardo Boido, Yanine Arrieta, Romina Curbelo, Chiara Barnaba, Roberto Larcher, Tiziana Nardin, Giorgio Nicolini, Laura Fariña, Francisco Carrau, Eduardo Dellacassa

  Vol. 60 No. 3 (2026): OENO One
• 20 June 1967

  Une nouvelle phase stationnaire pour l'étude des spiritueux par chromatographie gazeuse

  Alain BERTRAND, Jean-Noël BOIDRON

  Vol. 1 No. 2 (1967): Connaissance de la vigne et du vin
• 30 June 2018

  Soil-related terroir factors: a review

  Cornélis van Leeuwen, Jean-Philippe Roby, Laure de Rességuier

  Vol. 52 No. 2 (2018): OENO One
• 30 September 2015

  Perception and acceptance of white wines by consumers belonging to different age groups

  Beatrix Bazala, Mathilde Knoll, Eva Derndorfer

  Vol. 49 No. 3 (2015): Journal international des sciences de la vigne et du vin