Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models

Clément Miramont, Michael Jourdes, Torben Selberg, Henrik Vilstrup Juhl, Lars Nørgaard, Pierre-Louis Teissedre

Vol. 53 No. 4 (2019): OENO One

Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model

Marion Breniaux, Fabrice Bonnaudin, Gilles Ruffié, Melina Petrel, Isabelle Svahn, Etienne Gontier, Rémy Ghidossi

Vol. 57 No. 2 (2023): OENO One

Effects of liming on soil properties, leaf tissue cation composition and grape yield in a moderately acid vineyard soil. Influence on must and wine quality

Miguel Javier QUIROGA, Miguel Ángel OLEGO, Mario SÁNCHEZ-GARCÍA, Jesús Esteban MEDINA, Fernando VISCONTI, Juan José Rubio COQUE, José Enrique GARZÓN JIMENO

Vol. 51 No. 4 (2017): 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

Impact of enological tannins on laccase activity

Adeline Vignault, Olga Pascual, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

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

An operational model for capturing grape ripening dynamics to support harvest decisions

Cornelis van Leeuwen, Agnès Destrac-Irvine, Mark Gowdy, Laura Farris, Philippe Pieri, Laura Marolleau, Gregory A. Gambetta

Vol. 57 No. 2 (2023): 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

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

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

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

Modified grape composition under climate change conditions requires adaptations in the vineyard

Cornelis van Leeuwen, Agnès Destrac-Irvine

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

Future climatic conditions may threaten adaptation capacities for vineyards along Lake Neuchâtel, Switzerland

Valentin Comte, Leonard Schneider, Pierluigi Calanca, Vivian Zufferey, Martine Rebetez

Vol. 57 No. 2 (2023): OENO One

Modelling within-region spatiotemporal variability in grapevine phenology with high resolution temperature data

Andrew Hall, John Blackman

Vol. 53 No. 2 (2019): OENO One

A sensory, chemical and consumer study of the peppery typicality of French gamay wines from cool-climate vineyards

Olivier Geffroy, Camille Buissière, Valérie Lempereur, Bertrand Chatelet

Vol. 50 No. 1 (2016): Journal international des sciences de la vigne et du vin

Terroir analysis and its complexity

Antonello Bonfante, Luca Brillante

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

Mechanical pruning and soil organic amendments in vineyards of Syrah: effects on grape composition

Manuel Botelho, Henrique Ribeiro, Amândio Cruz, Daniel F. Duarte, Diana L. Faria, Rogério de Castro, Jorge Ricardo-da-Silva

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

A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland

Markus Rienth, Frederic Lamy, Patrik Schoenenberger, Dorothea Noll, Fabrice Lorenzini, Olivier Viret, Vivian Zufferey

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

Temperature-based Climate Projections of Pinot noir Suitability in the Willamette Valley American Viticultural Area

Brian Skahill, Bryan Berenguer, Prof. Dr. Manfred Stoll

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

Recent advancements in understanding the terroir effect on aromas in grapes and wines

Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Olivier Geffroy, Eric Gomès, Sabine Guillaumie, Pierre Helwi, Justine Laboyrie, Georgia Lytra, Nicolas Le Menn, Stéphanie Marchand, Magali Picard, Alexandre Pons, Armin Schüttler, Cécile Thibon

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

Assessment of changes in Grenache grapevine maturity in a Mediterranean context over the last half-century

Viviane Bécart, Romain Lacroix, Carole Puech, Iñaki García de Cortázar-Atauri

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

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

Towards a regional mapping of vine water status based on crowdsourcing observations

Leo Pichon, Guilhem Brunel, Yulin Zhang, Bruno Tisseyre

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

The effects of leaf removal and artificial shading on the composition of Chardonnay and Pinot noir grapes

Isabella Ghiglieno, Fulvio Mattivi, Gabriele Cola, Davide Trionfini, Daniele Perenzoni, Anna Simonetto, Gianni Gilioli, Leonardo Valenti

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

What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

Alexandre Pons, Lucile Allamy, Armin Schüttler, Doris Rauhut, Cécile Thibon, Philippe Darriet

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

Influence of succinic acid on Oenococcus oeni and malolactic fermentation

Rafael Torres-Guardado, Nicolas Rozès, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons

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