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1 - 25 of 35 items 1 2 > >> 
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
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
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
22 July 2022
Microbial biofilms in oenology
Marianne Gosset, Christine Roques, Patricia Taillandier
Vol. 56 No. 3 (2022): OENO One
2 November 2022
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
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
14 April 2022
How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style
Heber Rodrigues, Dominique Valentin, Méven Otheguy, Jordi Ballester
Vol. 56 No. 2 (2022): 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
15 April 2021
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
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
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
11 May 2021
The influence of yeasts and copper sulphate addition on aroma of Viennese Rheinriesling wines
Dragos Pavelescu, Maryam Ehsani, Bernhard Spangl
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
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
31 January 2014
Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains
Pilar Blanco, José Manuel Mirás-Avalos, E. Pereira, Daniel Fornos, Ignacio Orriols
Vol. 48 No. 1 (2014): Journal international des sciences de la vigne et du vin
9 September 2021
Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria
Katja Suklje, Franc Čuš
Vol. 55 No. 3 (2021): 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
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
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
9 March 2021
Reducing SO2 content in wine by combining High Pressure and glutathione addition
Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka
Vol. 55 No. 1 (2021): OENO One
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
25 June 2018
White wines from Narince grapes: impact of two different grape provenances on phenolic and volatile composition
Mustafa Bayram, Miyase Kayalar
Vol. 52 No. 2 (2018): OENO One
5 June 2020
Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO2 and cooling during alcoholic fermentation
Erhu Li, Ramón Mira de Orduña Heidinger
Vol. 54 No. 2 (2020): OENO One
21 August 2020
Color change of bottled white wines as a quality indicator
Antonios Kanavouras, Frank Coutelieris, Eleni Karanika, Yorgos Kotseridis, Stamatina Kallithraka
Vol. 54 No. 3 (2020): OENO One
11 June 2021
Rhizosphere engineering: leading towards a sustainable viticulture?
Leonie Dries, Maximilian Hendgen, Prof. Dr. Sylvia Schnell, Prof. Dr. Otmar Löhnertz, Dr. Anne Vortkamp
Vol. 55 No. 2 (2021): OENO One
1 - 25 of 35 items 1 2 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) - ISSN: 2494-1271 - Impact factor:  3.000
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.