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1 - 25 of 74 items 1 2 3 > >> 
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
11 June 2020
Specific gene regulations of non-usual micronutrient starvations leading to cell death during wine fermentation
Camille Duc, Martine Pradal, Isabelle Sanchez, Jessica Noble, Bruno Blondin, Catherine Tesnière
Vol. 54 No. 2 (2020): OENO One
30 April 2021
Effects of transport conditions on the stability and sensory quality of wines
Prudence Fleur Tchouakeu Betnga, Edoardo Longo, Simone Poggesi, Emanuele Boselli
Vol. 55 No. 2 (2021): 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
24 June 2022
Aromatic maturity is a cornerstone of terroir expression in red wine
Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Agnès Destrac-Irvine, Mark Gowdy, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Marc Plantevin, Xavier Poitou, Alexandre Pons, Cécile Thibon
Vol. 56 No. 2 (2022): 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
7 December 2018
The substratostat - an automated near-infrared spectroscopy-based variable-feed system for fed-batch fermentation of grape must
Charles A Frohman, Ramón Mira de Orduña Heidinger
Vol. 52 No. 4 (2018): 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
11 October 2019
Using common viticultural practices to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer red wines from a temperate climate wine region with very cool nights
Olivier GEFFROY, Marco LI CALZI, Kasper IBPFELT, Olivier YOBREGAT, Carole FEILHES, Thierry DUFOURCQ
Vol. 53 No. 4 (2019): OENO One
17 May 2021
Effects of sunlight exclusion on leaf gas exchange, berry composition, and wine flavour profile of Cabernet-Sauvignon from the foot of the north side of Mount Tianshan and a semi-arid continental climate
Hao-Cheng Lu, Wei Wei, Yu Wang, Chang-Qing Duan, Wu Chen, Shu-De Li, Jun Wang
Vol. 55 No. 2 (2021): OENO One
4 January 2021
Understanding and managing nitrogen nutrition in grapevine: a review
Thibaut Verdenal, Ágnes Dienes-Nagy, Jorge E. Spangenberg, Vivian Zufferey, Jean-Laurent Spring, Olivier Viret, Johanna Marin-Carbonne, Cornelis van Leeuwen
Vol. 55 No. 1 (2021): 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
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
26 July 2021
Interannual and spatial variability of grape composition in the Rioja DOCa show better resilience of cv. Graciano than cv. Tempranillo under a warming scenario
Maria C. Ramos, Fernando Martínez de Toda
Vol. 55 No. 3 (2021): 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
1 July 2022
Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach
Samantha C. Fairbairn, Ana Rita Monforte, Jeanne Brand, António C. Silva Ferreira, Florian Bauer
Vol. 56 No. 3 (2022): OENO One
21 November 2019
Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: incidence on chemical composition and sensorial expression
Marin Prodanov Prodanov, Margarita Aznar, Juan M. Cabellos, Visitación Vacas, Francisco López, María Teresa Hernández , María I. Estrella
Vol. 53 No. 4 (2019): 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
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
24 August 2021
Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels
Antoni Sánchez-Ortiz, Montserrat Nadal-Roquet Jalmar, Miriam Lampreave-Figueras, Josep Maria Mateo-Sanz
Vol. 55 No. 3 (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
15 March 2021
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations
Davide Slaghenaufi, Enrico Peruch, Marco De Cosmi, Léa Nouvelet, Maurizio Ugliano
Vol. 55 No. 1 (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
1 February 2022
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?
Alejandro Martínez-Moreno, Eva Pérez-Álvarez, Ramon López-Urrea, Diego Intrigliolo, M. Reyes González-Centeno, Pierre-Louis Teissedre, Rocío Gil-Muñoz
Vol. 56 No. 1 (2022): OENO One
26 May 2020
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
1 - 25 of 74 items 1 2 3 > >> 
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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.