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Found 334 items.
  • 8 October 2021
    Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data
    Lira Souza Gonzaga, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, David W. Jeffery
    Vol. 55 No. 4 (2021): OENO One
  • 30 June 2018
    Sensory analysis of Ontario Riesling wines from various water status zones
    James Willwerth, Andrew Reynolds, Isabelle Lesschaeve
    Vol. 52 No. 2 (2018): OENO One
  • 15 May 2019
    Preliminary sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers
    Alexander Willem Copper, Trent E. Johnson, Lukas Danner, Susan E.P. Bastian, Cassandra Collins
    Vol. 53 No. 2 (2019): OENO One
  • 5 October 2023
    Australian red wines made from non-traditional, emerging red grape varieties: distinguishing sensory profiles and consumer perceptions
    Jacob Alan Long, Laura V. Mezei, Lira Souza-Gonzaga, Trent Edward Johnson, Armando Maria Corsi, Susan E. P. Bastian
    Vol. 57 No. 4 (2023): OENO One
  • 20 February 2023
    Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine
    Léa Koenig, Ronan Symoneaux, Nathalie Pouzalgues, Véronique Cariou, Evelyne Vigneau, Cécile Coulon-Leroy
    Vol. 57 No. 1 (2023): OENO One
  • 2 October 2023
    Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
    Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis
    Vol. 57 No. 4 (2023): OENO One
  • 24 December 2018
    Is the typicality of “Provence Rosé wines” only a matter of color?
    Cécile Coulon-Leroy, Nathalie Pouzalgues, Laure Cayla, Ronan Symoneaux, Gilles Masson
    Vol. 52 No. 4 (2018): OENO One
  • 20 April 2023
    Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts
    Méven Otheguy, Carole Honoré-Chedozeau, Dominique Valentin
    Vol. 57 No. 2 (2023): OENO One
  • 6 October 2020
    Sensory characterisation of wines without added sulfites via specific and adapted sensory profile
    Edouard Pelonnier-Magimel, Sara Windholtz, Isabelle Masneuf Pomarède, Jean-Christophe Barbe
    Vol. 54 No. 4 (2020): OENO One
  • 30 May 2023
    The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines
    Hannah Charnock, Gary Pickering, Belinda Kemp
    Vol. 57 No. 2 (2023): OENO One
  • 14 August 2023
    Sensory and aroma impact of mitigation strategies against sunburn in Riesling
    Caterina Szmania, Jonas Waber, Jochen Bogs, Ulrich Fischer
    Vol. 57 No. 3 (2023): OENO One
  • 14 April 2021
    Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties
    Laura V. Mezei, Trent E. Johnson, Steven Goodman, Cassandra Collins, Susan E. P. Bastian
    Vol. 55 No. 2 (2021): OENO One
  • 27 September 2022
    Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc
    Mpho Mafata, Jeanne Brand, Astrid Buica
    Vol. 56 No. 3 (2022): OENO One
  • 3 January 2023
    1H-NMR metabolomics for wine screening and analysis
    Inès Le Mao, Grégory Da Costa, Tristan Richard
    Vol. 57 No. 1 (2023): OENO One
  • 19 November 2020
    Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions
    Maria Alessandra Paissoni, Pierre Waffo-Teguo, Wen Ma, Michael Jourdes, Simone Giacosa, Susana Río Segade, Luca Rolle, Pierre-Louis Teissedre
    Vol. 54 No. 4 (2020): OENO One
  • 29 May 2019
    Sensory attributes of wines made from vines of differing phosphorus status
    Paul W. Skinner, Rie Ishii, Michael O’Mahony, Mark Matthews
    Vol. 53 No. 2 (2019): OENO One
  • 16 June 2023
    Consumer response to wine made from smoke-affected grapes
    Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Mango Parker
    Vol. 57 No. 2 (2023): OENO One
  • 11 January 2021
    Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine
    Maria P. Sáenz-Navajas, Ignacio Arias-Pérez, Sara Ferrero-del-Teso, Ana Escudero, Vicente Ferreira, Purificación Fernández-Zurbano, Dominique Valentin
    Vol. 55 No. 1 (2021): OENO One
  • 7 December 2020
    Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
    Manuela Costa, Luisa Fontes, Ana C. Correia, Uroš Miljić, António M. Jordão
    Vol. 54 No. 4 (2020): OENO One
  • 5 September 2022
    Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for Vitis vinifera L. cv. Riesling
    Yevgeniya Grebneva, Eleanor Bilogrevic, Doris Rauhut, Markus J. Herderich, Josh L. Hixson
    Vol. 56 No. 3 (2022): OENO One
  • 5 October 2023
    Sensory identity of wine from the ancient and almost forgotten grape variety Timorasso
    Monica Laureati, Marta Appiani, Camilla Cattaneo, Noemi Sofia Rabitti, Zoe Verveur, Stefano Bergaglio, Dominique Valentin
    Vol. 57 No. 4 (2023): OENO One
  • 2 December 2021
    Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
    Marie Denat, Dolores Pérez, José María Heras, María Pilar Sáenz-Navajas, Vicente Ferreira
    Vol. 55 No. 4 (2021): OENO One
  • 3 January 2022
    Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes
    Mathilde Gadrat, Joël Lavergne, Catherine Emo, Pierre Louis Teissedre, Kleopatra Chira
    Vol. 56 No. 1 (2022): OENO One
  • 23 June 2023
    Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
    Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
    Vol. 57 No. 2 (2023): OENO One
  • 31 July 2023
    Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers
    Lucile Allamy, Cornelis van Leeuwen, Alexandre Pons
    Vol. 57 No. 3 (2023): OENO One
1 - 25 of 334 items 1 2 3 4 5 6 > >> 
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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.