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1 - 23 of 23 items
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
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
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
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
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
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
22 July 2022
Microbial biofilms in oenology
Marianne Gosset, Christine Roques, Patricia Taillandier
Vol. 56 No. 3 (2022): OENO One
24 January 2023
Chitosan and its applications in oenology
Cristóbal Lárez Velásquez
Vol. 57 No. 1 (2023): 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
3 March 2020
Microbial stabilization of grape musts and wines using coiled UV-C reactor
Rémy Junqua, Emmanuel Vinsonneau, Rémy Ghidossi
Vol. 54 No. 1 (2020): 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
21 October 2021
Yeast stress and death caused by the synergistic effect of ethanol and SO2 during the second fermentation of sparkling wines
Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray
Vol. 55 No. 4 (2021): OENO One
16 May 2023
Continuous automated microbial monitoring in laboratory-scale winemaking experiments
Alexis Joran, Konstanze Schiessl, Géraldine Klein, Michael D. Besmer, Camille Eicher, Hervé Alexandre
Vol. 57 No. 2 (2023): OENO One
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
12 August 2020
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
17 June 2021
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
31 December 2004
Racking are key stages for the microbial stabilization of wines
Vincent Renouf, Aline Lonvaud-Funel
Vol. 38 No. 4 (2004): Journal international des sciences de la vigne et du vin
21 April 2021
Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants
Pere Pons-Mercadé, Sergi Anguela, Pol Giménez, José M. Heras, Nathalie Sieczkowski, Nicolas Rozès, Joan Miquel Canals, Fernando Zamora
Vol. 55 No. 2 (2021): OENO One
31 December 2005
Microbial changes during malolactic fermentation in red wine elaboration
Vincent Renouf, Emmanuel Gindreau, Olivier Claisse, Aline Lonvaud-Funel
Vol. 39 No. 4 (2005): Journal international des sciences de la vigne et du vin
30 June 2006
Global survey of the microbial ecosystem during alcoholic fermentation in winemaking
Vincent Renouf, Marie-Claire Perello, Pierre Strehaiano, Aline Lonvaud-Funel
Vol. 40 No. 2 (2006): Journal international des sciences de la vigne et du vin
31 December 2006
The wine microbial consortium: a real terroir characteristic
Vincent Renouf, Cécile Miot-Sertier, Pierre Strehaiano, Aline Lonvaud-Funel
Vol. 40 No. 4 (2006): Journal international des sciences de la vigne et du vin
31 March 2007
Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE
Vincent Renouf, Pierre Strehaiano, Aline Lonvaud-Funel
Vol. 41 No. 1 (2007): Journal international des sciences de la vigne et du vin
20 October 2020
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
1 - 23 of 23 items
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OENO One is published by the International Viticulture and Enlogy Society (IVES) - ISSN: 2494-1271 - Impact factor:  2.9
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.