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• 21 April 2021

  Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

  Pere Pons-Mercadé, Sergi Anguela, Pol Giménez, José M. Heras, Nathalie Sieczkowski, Nicolas Rozès, Joan Miquel Canals, Fernando Zamora

  Vol. 55 No. 2 (2021): OENO One
• 31 December 2012

  Impact of varying degrees of powdery mildew infection (Uncinula necator (Schwein.) Burrill) on the volatile compounds of Chardonnay grapes, must and wine

  Denis Rusjan, Tjaša Jug, Mojca Bavcon Kralj

  Vol. 46 No. 4 (2012): Journal international des sciences de la vigne et du vin
• 14 October 2024

  The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation

  Marie Courregelongue, Alexandre Pons

  Vol. 58 No. 4 (2024): OENO One
• 31 March 2012

  Changes of free and glycosidically bound monoterpenes and aromatic alcohols in Moscatuel and Ruby Seedless table grapes during development

  José Fenoll, María del Carmen Martínez, Pilar Hellín, Pilar Flores

  Vol. 46 No. 1 (2012): Journal international des sciences de la vigne et du vin
• 20 May 2026

  Preliminary study on the evolution of oak barrels C-glucosidic ellagitannins in wine model solution

  Julia Hernandez, Pierre Louis Teissedre, Kleopatra Chira

  Vol. 60 No. 2 (2026): OENO One