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Found 54 items.
  • 16 May 2023
    Which microorganisms contribute to mousy off-flavour in our wines?
    Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra
    Vol. 57 No. 2 (2023): OENO One
  • 5 October 2020
    Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure
    Marina Tomašević, Stela Križanović, Damir Ježek, Natka Ćurko, Katarina Lukić, Karin Kovačević Ganić
    Vol. 54 No. 4 (2020): OENO One
  • 2 September 2024
    Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production
    Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra
    Vol. 58 No. 3 (2024): OENO One
  • 30 August 2024
    Critical areas for Brettanomyces bruxellensis contamination and biofilm formation in the cellar: on the origin of wine spoilage
    Paul Le Montagner, Laetitia Etourneau, Patricia Ballestra, Marguerite Dols-Lafargue, Warren Albertin, Julie Maupeu, Virginie Moine, Vincent Renouf, Isabelle Masneuf-Pomarède
    Vol. 58 No. 3 (2024): OENO One
  • 21 December 2016
    Evaluation of three Brettanomyces qPCR commercial kits: results from an interlaboratory study
    Cédric Longin, Frédérique Julliat, Virginie Serpaggi, Julie Maupeu, Geoffrey Bourbon, Sandrine Rousseaux, Michèle Guilloux-Benatier, Hervé Alexandre
    Vol. 50 No. 4 (2016): OENO One
  • 9 March 2023
    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
  • 19 September 2025
    Influence of sulphur dioxide management on microbial populations during wine ageing
    Sara Windholtz, Cécile Miot-Sertier, Julie Maupeu, Amélie Vallet-Courbin, Marine Lucas, Edouard Pelonnier-Magimel, Valérian Duarte, Stéphane Becquet, Emmanuel Vinsonneau, Patrick Lucas, Isabelle Masneuf-Pomarede
    Vol. 59 No. 3 (2025): OENO One
  • 24 January 2023
    Chitosan and its applications in oenology
    Cristóbal Lárez Velásquez
    Vol. 57 No. 1 (2023): OENO One
  • 5 April 2023
    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
  • 20 January 2025
    A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile
    Mitja Martelanc, Davide Slaghenaufi, Tatjana Radovanović Vukajlović, Diana Alexandra Martin Rojas, Katja Suklje, Melita Sternad Lemut, Branka Mozetič Vodopivec, Lorena Butinar, Guillaume Antalick
    Vol. 59 No. 1 (2025): OENO One
  • 22 July 2022
    Microbial biofilms in oenology
    Marianne Gosset, Christine Roques, Patricia Taillandier
    Vol. 56 No. 3 (2022): OENO One
  • 30 September 2001
    Influence of yeast autolysis after alcoholic fermentation on the development of Brettanomyces/Dekkera in wine
    Michèle Guilloux-Benatier, D. Chassagne, Hervé Alexandre, Claudine Charpentier, Michel Feuillat
    Vol. 35 No. 3 (2001): Journal international des sciences de la vigne et du vin
  • 20 February 2025
    Less is more: towards a discrepancy in the representation of ‘no added sulphite’ wines among French professionals and consumers.
    Carole Honoré-Chedozeau, Nathalie Pouzalgues, Ronan Symoneaux
    Vol. 59 No. 1 (2025): OENO One
  • 19 April 2021
    Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation
    Benjamin Kuchen, Fabio Vazquez, Yolanda Paola Maturano, Gustavo J. E. Scaglia, Licia María Pera, Martha Dina Vallejo
    Vol. 55 No. 2 (2021): OENO One
  • 19 April 2019
    Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
    Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime Dufoir, Marie Denat, Pierre-Yves Ramonet, Stéphanie Marchand, Mohand Sadoudi, Nicolas Richard, Patrick Lucas, Cécile Miot-Sertier, Olivier Claisse, Laurent Riquier, Marie-Claire Perello, Patricia Ballestra
    Vol. 53 No. 2 (2019): OENO One
  • 31 March 2016
    Effectiveness of chitosan preparations against Brettanomyces bruxellensis grown in culture media and red wines
    Biljana Petrova, Zachary M. Cartwright, Charles G. Edwards
    Vol. 50 No. 1 (2016): Journal international des sciences de la vigne et du vin
  • 28 February 2024
    Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France
    Jordi Ballester, Mirian Belascoin, Marivel Gonzalez-Hernandez, Eva Parga-Dans, Pablo Alonso González, Maria-Pilar Saenz-Navajas
    Vol. 58 No. 1 (2024): OENO One
  • 28 February 2024
    Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach
    Alice Argentero, Soline Caillé, Valérie Nolleau, Teddy Godet, Laetitia Mouls, Peggy Rigou
    Vol. 58 No. 1 (2024): 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
  • 31 December 1993
    Influence des conditions d'élevage et de sulfitage des vins rouges en barriques sur leur teneur en acide acétique et en éthyl-phenols
    Pascal Chatonnet, Jean-Noël Boidron, Denis Dubourdieu
    Vol. 27 No. 4 (1993): Journal international des sciences de la vigne et du vin
  • 30 September 2007
    The origin of Brettanomyces bruxellensis in wines: a review
    Vincent Renouf, Aline Lonvaud-Funel, Joana Coulon
    Vol. 41 No. 3 (2007): Journal international des sciences de la vigne et du vin
  • 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
  • 6 January 2026
    Impacts of timing of nitrogen addition on Chardonnay fermentations sequentially inoculated with Metschnikowia pulcherrima and Saccharomyces cerevisiae
    Ipek Aktuna, Jonathan D. Brumley, G. Candan Gurakan, Charles G. Edwards
    Vol. 60 No. 1 (2026): OENO One
  • 30 September 1991
    Incidence du développement de Dekkera/Brettanomyces dans les moûts et les vins
    Françoise Larue, Nicolas Rozès, Isabelle Froudiere, Caroline Couty, G. P. Perreira
    Vol. 25 No. 3 (1991): Journal international des sciences de la vigne et du vin
  • 20 November 2025
    Effect of high hydrostatic pressure treatment and vine-shoot chips on the volatile fraction and sensorial profile of Chardonnay wines
    Mirella Noviello, Daniel Moreno, Nuno Martins, Vito Michele Paradiso, Francesco Caponio, Maria João Cabrita, M. Esperanza Valdés
    Vol. 59 No. 4 (2025): OENO One
1 - 25 of 54 items 1 2 3 > >> 
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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.