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

Modelling of S. cerevisiae and T. delbrueckii pure culture fermentation in synthetic media using a compartmental nitrogen model

Paul Brou, Taillandier Patricia, Sandra Beaufort, Cédric Brandam

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

Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation

Alba Martín-García, Aitor Balmaseda, Albert Bordons, Cristina Reguant

Vol. 54 No. 1 (2020): OENO One

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

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

Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)

David Castrillo, Pilar Blanco

Vol. 56 No. 4 (2022): 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

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

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

Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines

Benjamín Kuchen, Emilio Hector Paroldi, María Sol Azcona, María Carla Groff, Licia Pera, Fabio Vazquez

Vol. 57 No. 1 (2023): OENO One

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

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

Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)

Pablo Alonso González, Eva Parga Dans, Jordi Ballester

Vol. 56 No. 4 (2022): OENO One

Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

Emma C. Snyder, Vladimir Jiranek, Ana Hranilovic

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

Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine

Naíssa Prévide Bernardo, Aline de Oliveira, Eduardo Purgatto, Francisco M. de Medeiros Câmara, Isabela Peregrino, Murillo de Albuquerque Regina, Renata Vieira da Mota

Vol. 56 No. 4 (2022): OENO One

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

An indigenous Saccharomyces cerevisiae yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity

Michell Williams, Wesaal Khan, Nombasa Ntushelo, Rodney Hart

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