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Found 50 items.
  • 15 June 2023
    Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation
    Peter J. Costello, Radka Kolouchova, Jane McCarthy, Damian Espinase Nandorfy, Desireé Likos, Simon A. Schmidt
    Vol. 57 No. 2 (2023): 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
  • 20 March 2018
    Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)
    Judit Franquès, Isabel Araque, Mariette El Khoury, Patrick M. Lucas, Cristina Reguant, Albert Bordons
    Vol. 52 No. 1 (2018): OENO One
  • 3 August 2022
    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
  • 26 September 2017
    Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights
    Hugo Campbell-Sills, Mariette El Khoury, Marine Gammacurta, Cécile Miot-Sertier, Lucie Dutilh, Jochen Vestner, Vittorio Capozzi, David Sherman, Christophe Hubert, Olivier Claisse, Giuseppe Spano, Gilles de Revel, Patrick Lucas
    Vol. 51 No. 3 (2017): OENO One
  • 24 October 2024
    Succinic acid significantly affects the global expression of Oenococcus oeni PSU-1
    Rafael Torres-Guardado, Braulio Esteve-Zarzoso, Nicolas Rozès, Albert Bordons, Cristina Reguant
    Vol. 58 No. 4 (2024): 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
  • 29 February 2020
    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
  • 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
  • 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
  • 1 August 2019
    Impact of DNA purification method and primer selection on 16S rRNA gene metabarcoding on wine
    Francesco Cerutti, Diego Cravero, Antonella Costantini, Laura Pulcini, Paola Modesto, Pier Luigi Acutis, Enrico Vaudano, Simone Peletto
    Vol. 53 No. 3 (2019): 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 July 2025
    Using IR spectroscopy as a holistic monitoring approach in winemaking: A review
    Marianthi Basalekou
    Vol. 59 No. 3 (2025): OENO One
  • 31 March 2010
    Development of a reliable and easy method for screening Oenococcus carbohydrate consumption profile
    B. Hocine, Zohra Jamal, Laurent Riquier, Aline Lonvaud-Funel, Marguerite Dols-Lafargue
    Vol. 44 No. 1 (2010): Journal international des sciences de la vigne et du vin
  • 11 August 2023
    Wine acidification methods: a review
    Claire Payan, Anne-Laure Gancel, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre
    Vol. 57 No. 3 (2023): 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
  • 10 September 2021
    New enzymatic method for estimating fumaric acid in wines
    Daniel Fernández-Vázquez, Nicolas Rozès, Joan Miquel Canals, Albert Bordons, Cristina Reguant, Fernando Zamora
    Vol. 55 No. 3 (2021): OENO One
  • 18 October 2024
    Influence of yeasts on wine acidity: new insights into Saccharomyces cerevisiae
    Charlotte Vion, Nadine Yeramian, Ana Hranilovic, Isabelle Masneuf-Pomarède, Philippe Marullo
    Vol. 58 No. 4 (2024): OENO One
  • 25 February 2025
    Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines
    Ana Leticia Pérez Mendoza, Alejandro Martínez-Moreno, Encarna Gómez-Plaza, Belén Bautista-Ortín
    Vol. 59 No. 1 (2025): OENO One
  • 18 November 2020
    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
  • 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
  • 2 January 2023
    Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition
    Leticia Martínez-Lapuente, Teresa Garde-Cerdan, Eva P. Pérez-Álvarez, Zenaida Guadalupe, Belén Parra-Torrejón, Belén Ayestarán
    Vol. 57 No. 1 (2023): OENO One
  • 5 November 2024
    Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine
    Adrien Destanque, Adeline Picot, Flora Pensec, Audrey Pawtowski, Nolwenn Rolland, Sylvie Treguer-Fernandez, Stella Debaets, Laurence Guérin, Laurence Mercier, Emmanuel Coton, Marion Hervé, Monika Coton
    Vol. 58 No. 4 (2024): OENO One
  • 21 June 2023
    Effects of soil water-holding capacity and soil N-NO3− and K on the nutrient content, vigour and yield of cv. Tempranillo vine and the composition of its must and wine
    José María Martínez-Vidaurre, Eva Pilar Pérez-Álvarez, Enrique García-Escudero, Fernando Peregrina
    Vol. 57 No. 2 (2023): OENO One
  • 18 June 2021
    Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes
    Anne-Laure Gancel, Adeline Vignault, Etienne Pilard, Clément Miramont, Michaël Jourdes, Marc Fermaud, Jean Roudet, Fernando Zamora, Pierre-Louis Teissedre
    Vol. 55 No. 2 (2021): OENO One
1 - 25 of 50 items 1 2 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) - ISSN: 2494-1271 - Impact factor:  2.2
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.