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• 29 May 2019

  Sensory attributes of wines made from vines of differing phosphorus status

  Paul W. Skinner, Rie Ishii, Michael O’Mahony, Mark Matthews

  Vol. 53 No. 2 (2019): OENO One
• 13 January 2025

  Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives

  Carlos Artur Nascimento Alves, Aline Biasoto, Grace da Silva Nunes, Hélio Oliveira do Nascimento, Ronaldo Ferreira do Nascimento, Inglides Gomes Oliveira, Patrícia Coelho de Souza Leão, Lucicléia Barros de Vasconcelos

  Vol. 59 No. 1 (2025): OENO One
• 21 October 2020

  Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine

  Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Yves Gosselin, Étienne Dorignac, Yorgos Kotseridis

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

  Enhancing fermentation performance through the reutilisation of wine yeast lees

  Cristobal Onetto, Jane McCarthy, Mark Solomon, Anthony R. Borneman, Simon A. Schmidt

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

  Impact of Botrytis cinerea on γ-Nonalactone concentration: analysis of New Zealand white wines using SIDA-SPE-GC-MS

  Gillean Miller, David Barker, Lisa Pilkington, Rebecca Deed

  Vol. 58 No. 4 (2024): 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
• 27 May 2024

  Defoliation at berry set alters grape composition and gene expression during berry development in two Greek Vitis vinifera L. cultivars

  Anastasios Alatzas, Serafeim Theocharis, Dimitrios-Evangelos Miliordos, Vassilios Tsaktsarlis, Ioannis Chronis, Yorgos Kotseridis, Stefanos Koundouras, Polydefkis Hatzopoulos

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

  Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?

  Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray

  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
• 31 January 2014

  Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains

  Pilar Blanco, José Manuel Mirás-Avalos, E. Pereira, Daniel Fornos, Ignacio Orriols

  Vol. 48 No. 1 (2014): Journal international des sciences de la vigne et du vin
• 27 February 2020

  Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

  Rubén Del Barrio Galán, Marta Bueno Herrera, Pedro López de la Cuesta, Silvia Pérez-Magariño

  Vol. 54 No. 1 (2020): OENO One
• 10 November 2022

  The SIFT-MS fingerprint of Vitis vinifera L. cv. Syrah berries is stable over the second part of maturation under warm conditions of climate

  Olivier Geffroy, Thomas Baerenzung dit Baron, Olivier Yobrégat, Marie Denat, Valérie Simon, Alban Jacques

  Vol. 56 No. 4 (2022): 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
• 1 July 2024

  Vine spacing of Vitis vinifera cv. Shiraz/101-14 Mgt. III. Grape and wine quality

  J. J. Hunter, M. Booyse, C. G. Volschenk

  Vol. 58 No. 3 (2024): OENO One
• 9 September 2019

  Chemical evaluation of Carcavelos fortified wine aged in Portuguese (Quercus pyrenaica) and French (Quercus robur) oak barrels at medium and high toast

  Michael James McCallum, Tiago Lopes-Correia, Jorge Ricardo-da-Silva

  Vol. 53 No. 3 (2019): OENO One
• 12 March 2024

  Improved berry and wine quality of Vitis vinifera L. cv. Gewürztraminer grown in an arid climate using a Y-shaped training system

  Yaara Zohar, Kidanemaryam Reta, Elyashiv Drori, Udi Gliksman, Shiki Rauchberger, Einat Bar, Efraim Lewinsohn, Nurit Agam, Aaron Fait

  Vol. 58 No. 1 (2024): OENO One
• 17 February 2021

  Influence of curettage on Esca-diseased Vitis vinifera L. cv. Sauvignon blanc plants on the quality of musts and wines

  Émilie Bruez, Céline Cholet, Cécile Thibon, Pascaline Redon, Soizic Lacampagne, Tommaso Martignon, Massimo Giudici, Philippe Darriet, Laurence Gény

  Vol. 55 No. 1 (2021): 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
• 5 May 2023

  Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines

  Maurizio Piergiovanni, Domenico Masuero, Silvia Carlin, Giovanni Luzzini, Nicole Furlan, Davide Slaghenaufi, Maurizio Ugliano, Luca Rolle, Susana Río Segade, Paola Piombino, Elisabetta Pittari, Andrea Versari, Giuseppina Paola Parpinello, Matteo Marangon, Christine Mayr Marangon, Fulvio Mattivi

  Vol. 57 No. 2 (2023): OENO One
• 26 April 2019

  Unravelling the complexities of wine: A big data approach to yeast assimilable nitrogen by using InfraRed spectroscopy and chemometrics

  Gabriella Petrovic, Jose-Luis Aleixandre-Tudo, Astrid Buica

  Vol. 53 No. 2 (2019): OENO One
• 18 July 2019

  Review of water deficit mediated changes in vine and berry physiology; Consequences for the optimization of irrigation strategies

  Thibaut Scholasch, Markus Rienth

  Vol. 53 No. 3 (2019): OENO One
• 20 March 2018

  Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine

  Marine Gammacurta, Sophie Tempere, Stéphanie Marchand, Virginie Moine, Gilles de Revel

  Vol. 52 No. 1 (2018): OENO One
• 16 October 2023

  Cu fractions in Shiraz and Pinot noir wines during bottle aging: rates of changes and capacity for conversion

  Xinyi Zhang, Andrew C. Clark

  Vol. 57 No. 4 (2023): OENO One
• 22 July 2022

  Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions

  Mei Song, Claudio Fuentes, Elizabeth Tomasino

  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