May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone

Olivier Geffroy, Didier Kleiber, Alban Jacques

Vol. 54 No. 2 (2020): OENO One

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

Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

Rubén DEL BARRIO GALÁN, Cristina ÚBEDA, Mariona GIL, Nathalie SIECZKOWKI, Álvaro PEÑA

Vol. 52 No. 4 (2018): OENO One

Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines

Davide Slaghenaufi, Giovanni Luzzini, Giulia Avrini, Stefano Marconcini, Eduardo Vela, Maurizio Ugliano

Vol. 56 No. 2 (2022): Oeno One

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

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

Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations

Davide Slaghenaufi, Enrico Peruch, Marco De Cosmi, Léa Nouvelet, Maurizio Ugliano

Vol. 55 No. 1 (2021): OENO One

Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing

Marie Denat, Dolores Pérez, José María Heras, María Pilar Sáenz-Navajas, Vicente Ferreira

Vol. 55 No. 4 (2021): OENO One

Oxygen gas transfer through oak barrels: a macroscopic approach

Rémy Junqua, Liming Zeng, Alexandre Pons

Vol. 55 No. 3 (2021): OENO One

Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods

Jürgen Fritz, Miriam Athmann, Georg Meissner, Randolf Kauer, Uwe Geier, Roya Bornhütter, Hans Schultz

Vol. 54 No. 2 (2020): OENO One

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

Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?

Alejandro Martínez-Moreno, Eva Pérez-Álvarez, Ramon López-Urrea, Diego Intrigliolo, M. Reyes González-Centeno, Pierre-Louis Teissedre, Rocío Gil-Muñoz

Vol. 56 No. 1 (2022): OENO One

Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc

Paméla Nicolle, Kyle A. Williams, Paul Angers, Karine Pedneault

Vol. 55 No. 1 (2021): OENO One

Monoterpenoids and norisoprenoids in Italian red wines

Davide Slaghenaufi, Leonardo Vanzo, Giovanni Luzzini, Panagiotis Arapitsas, Matteo Marangon, Andrea Curioni, Fulvio Mattivi, Paola Piombino, Luigi Moio, Andrea Versari, Arianna Ricci, Susana Rio Segade, Luca Rolle, Maurizio Ugliano

Vol. 56 No. 3 (2022): Oeno One

Terroir and typicity of Carignan from Maule Valley (Chile): the resurgence of a minority variety

Gastón Gutiérrez-Gamboa, Yerko Moreno-Simunovic

Vol. 53 No. 1 (2019): OENO One, 53, 1

How to adapt winemaking practices to modified grape composition under climate change conditions

Sylvie Dequin, Jean-Louis Escudier, Marina Bely, Jessica Noble, Warren Albertin, Isabelle Masneuf-Pomarède, Philippe Marullo, Jean-Michel Salmon, Jean Marie Sablayrolles

Vol. 51 No. 2 (2017): OENO One

Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

Jordi Gombau, Adeline Vignault, Olga Pascual, Sergio Gómez-Alonso, Esteban Gracía-Romero, Isidro Hermosín, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

Vol. 53 No. 3 (2019): OENO One, 53, 3

Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)

Samanta Michelini, Selena Tomada, Amy Ellen Kadison, Florian Pichler, Fenja Hinz, Martin Zejfart, Francesco Iannone, Valentina Lazazzara, Christof Sanoll, Peter Robatscher, Ulrich Pedri, Florian Haas

Vol. 55 No. 2 (2021): OENO One

Sensory characterisation of Bordeaux red wines produced without added sulfites

Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Teissedre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe Barbe

Vol. 54 No. 4 (2020): OENO One

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis vinifera L.) grown in a tropical semi-arid climate in Brazil

Juliane Barreto de Oliveira, Olga Laureano, Rogério Castro, Giuliano Elias Pereira, Jorge Manuel Ricardo-da-Silva

Vol. 54 No. 4 (2020): OENO One

Sensory characterisation of wines without added sulfites via specific and adapted sensory profile

Edouard Pelonnier-Magimel, Sara Windholtz, Isabelle Masneuf Pomarède, Jean-Christophe Barbe

Vol. 54 No. 4 (2020): OENO One

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

Genome sequencing and oenologically relevant traits of the Uruguayan native yeast Issatchenkia terricola

Juliette Dourron, Stefani de Ovalle, Paula González-Pombo, Andrea Villarino, Ana Ramón, Alicia Costábile

Vol. 56 No. 3 (2022): Oeno One

Oxygen desorption and oxygen transfer through oak staves and oak stave gaps: an innovative permeameter

Yang Qiu, Soizic Lacampagne, Marie Mirabel, Martine Mietton-Peuchot, Rémy Ghidossi

Vol. 52 No. 1 (2018): OENO One

Development of a new procedure for the determination of the reactivity of brandies used in wine fortification

Joana Azevedo, João Pissarra, Filipa Amaro, Luis Guido, Joana Oliveira, Paulo Lopes, Paula Guedes de Pinho, Nuno Mateus, Victor de Freitas

Vol. 55 No. 3 (2021): OENO One