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Found 48 items.
  • 27 July 2021
    Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations
    Sarah M. Lyons, Sydney C. Morgan, Stephanie McCann, Samantha Sanderson, Brianne L. Newman, Tommaso Liccioli Watson, Vladimir Jiranek, Daniel M. Durall, Wesley F. Zandberg
    Vol. 55 No. 3 (2021): OENO One
  • 1 June 2026
    Relationships between wine quality and substances exceeding the odour threshold produced by Hanseniaspora
    Andrea Caridi, Marco Poiana
    Vol. 60 No. 2 (2026): OENO One
  • 16 April 2020
    Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity
    Debra L. Inglis, Jennifer M. Kelly, Stephanie A. van Dyk, Lisa K. Dowling, Gary J. Pickering, Belinda Kemp
    Vol. 54 No. 2 (2020): OENO One
  • 2 July 2024
    Use of non-Saccharomyces yeasts in the prise de mousse of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile
    Raffaele Guzzon, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, Roberto Larcher
    Vol. 58 No. 3 (2024): 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
  • 18 October 2024
    Influence of yeasts on wine acidity: new insights into Saccharomyces cerevisiae
    Charlotte Vion, Nadine Yeramian, Ana Hranilovic, Isabelle Masneuf-Pomarède, Philippe Marullo
    Vol. 58 No. 4 (2024): OENO One
  • 20 April 2022
    Effect of ‘loss of function’ mutation in SER1 in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces
    Tom A. Lang, Michelle E. Walker, Paul K. Boss, Vladimir Jiranek
    Vol. 56 No. 2 (2022): OENO One
  • 18 June 2025
    Suitability of indigenous Saccharomyces cerevisiae strains isolated from spontaneous fermentations as wine fermentation starter cultures in the Okanagan Valley wine region in Canada
    Elia Castellanos, Joana Pico, Jackson Moore, Matt Dumayne, Christine Coletta, Simone Castellarin, Vivien Measday
    Vol. 59 No. 2 (2025): OENO One
  • 9 September 2019
    Yeast diversity on grapes from Galicia, NW Spain: biogeographical patterns and the influence of the farming system
    David Castrillo Cachón, Eva Rabuñal Crego, Noemi Neira González, Pilar Blanco Camba
    Vol. 53 No. 3 (2019): OENO One
  • 8 August 2022
    A catalogue of cultivable yeasts from the microbiota of grape berries cv. Vinhão and Loureiro
    Viviana Martins, Luís Costa, Rafaela Soares, Peter Ayogu, António Teixeira, Hernâni Gerós
    Vol. 56 No. 3 (2022): OENO One
  • 10 February 2026
    Wild microbial communities shaping the spontaneous fermentation of biodynamic Malbec wine
    Marcos Paolinelli, Laura Martínez, Victoria Brond, Ricardo García, Santiago Sari, Aníbal Catania, Martin Uliarte, María Cecilia Lerena, Selva Valeria Chimeno, Sandra García Lampasona, Mariana Combina, Laura Analía Mercado
    Vol. 60 No. 1 (2026): OENO One
  • 9 January 2024
    Grape berry native yeast microbiota: advancing trends in the development of sustainable vineyard pathogen biocontrol strategies
    Peter Ayogu, Viviana Martins, Hernâni Gerós
    Vol. 58 No. 1 (2024): OENO One
  • 26 April 2021
    Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine
    Ivana Karabegović, Marko Malićanin, Bojana Danilović, Jelena Stanojević, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić
    Vol. 55 No. 2 (2021): OENO One
  • 22 April 2020
    Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines
    Wilson Josè Fernandes Lemos Junior, Chiara Nadai, Luca Rolle, Eliana da Silva Gulao, Maria Helena Miguez da Rocha Leãoe, Alessio Giacomini, Viviana Corich, Simone Vincenzi
    Vol. 54 No. 2 (2020): OENO One
  • 3 May 2022
    Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown in the highlands of Southern Brazil
    Ronaldo Kauê Mattos Rocha, Joel Andrioli, Fernando Joel Scariot, Luisa Vivian Schwarz, Ana Paula Longaray Delamare, Sergio Echeverrigaray
    Vol. 56 No. 2 (2022): OENO One
  • 27 February 2025
    Co-inoculation of a pectinolytic Aureobasidium pullulans strain and Saccharomyces cerevisiae for low-temperature red fermentation: A strategy to enhance the colour and sensory properties of Malbec wines
    María Merín, María Martín , Raúl Carrión , Vilma Morata
    Vol. 59 No. 1 (2025): OENO One
  • 25 January 2021
    Genomic insights into the glutathione metabolism of the non-conventional wine yeast Starmerella bacillaris
    Wilson José Fernandes Lemos Junior, Laura Treu, Chiara Nadai, Vinícius da Silva Duarte, Stefano Campanaro, Marta Fabrega-Prats, Alessio Giacomini, Viviana Corcih
    Vol. 55 No. 1 (2021): OENO One
  • 14 May 2025
    Pilot-scale assessment of native Uruguayan yeast strains for Tannat wine fermentation
    Stefani de Ovalle, Guillermo Morera, Paula González-Pombo
    Vol. 59 No. 2 (2025): OENO One
  • 18 November 2020
    Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
    Martín L. Fanzone, Santiago E. Sari, María V. Mestre, Anibal A. Catania, María J. Catelén, Viviana P. Jofré, María L. González-Miret, Mariana Combina, Fabio Vazquez, Yolanda P. Maturano
    Vol. 54 No. 4 (2020): OENO One
  • 27 November 2025
    Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine
    Benjamín Kuchen, Érica Yanina Ocampo, Lina Paula Pedrozo, Yolanda Paola Maturano, Gustavo Juan Eduardo Scaglia, Fabio Vazquez
    Vol. 59 No. 4 (2025): OENO One
  • 15 May 2017
    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
  • 6 September 2024
    Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation
    Antonio G. Cordente, Allie G. Kulcsar, Deanna Langone, Lisa Pisaniello, Tracey E. Siebert, Marlize Z. Bekker
    Vol. 58 No. 3 (2024): OENO One
  • 6 March 2023
    Identification of grape berry indigenous epiphytic yeasts with in vitro and in vivo antagonistic activity towards pathogenic fungi
    Peter Ayogu, António Teixeira, Hernâni Gerós, Viviana Martins
    Vol. 57 No. 1 (2023): OENO One
  • 28 March 2023
    Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation
    Haixia Deng, Meiyu Wang, Erhu Li
    Vol. 57 No. 1 (2023): OENO One
  • 1 July 2020
    The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
    Marine Börlin, Cécile Miot-Sertier, Emmanuel Vinsonneau, Stéphane Becquet, Franck Salin, Marina Bely, Patrick Lucas, Warren Albertin, Jean-Luc Legras, Isabelle Masneuf-Pomarède
    Vol. 54 No. 3 (2020): OENO One
1 - 25 of 48 items 1 2 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) | e-ISSN: 2494-1271 | Impact factor:  2.2
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.