Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine

Naíssa Prévide Bernardo, Aline de Oliveira, Eduardo Purgatto, Francisco M. de Medeiros Câmara, Isabela Peregrino, Murillo de Albuquerque Regina, Renata Vieira da Mota

Vol. 56 No. 4 (2022): OENO One

Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line

Jörg Gottmann, David Müller, Anna Maria Becker, Jochen Vestner, Jens Schuster, Ulrich Fischer

Vol. 56 No. 4 (2022): OENO One

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

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

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

In situ measurement of light transmission into wine bottles and calculation of shelf life

Zsófia Laposa, Soma Vesztergom, Marianna Kocsis, Ernő Keszei

Vol. 57 No. 1 (2023): OENO One

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

Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

Rubén DEL BARRIO GALÁN, Cristina ÚBEDA, Mariona GIL, Nathalie SIECZKOWKI, Álvaro PEÑA

Vol. 52 No. 4 (2018): OENO One

Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

María Navarro, Adela Mena, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora

Vol. 54 No. 3 (2020): OENO One

Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

Raúl F. Guerrero, Emma Cantos-Villar, María J. Ruiz-Moreno, Belén Puertas, Francisco J. Cuevas, José M. Moreno-Rojas

Vol. 53 No. 3 (2019): OENO One

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

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

Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels

Jordi Gombau, Pedro Cabanillas, Adela Mena, José Pérez-Navarro, Jaume Ramos, Agustí Torner, Francesca Fort, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Fernando Zamora

Vol. 56 No. 3 (2022): OENO One

Aromatic complexity in Verdicchio wines: a case study

Silvia Carlin, Urska Vrhovsek, Andrea Lonardi, Lorenzo Landi, Fulvio Mattivi

Vol. 53 No. 4 (2019): OENO One

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

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

Effects of altitude on the chemical composition of grapes and wine: a review

Georges Mansour, Chantal Ghanem, Luca Mercenaro, Nadine Nassif, Georges Hassoun, Alessandra Del Caro

Vol. 56 No. 1 (2022): OENO One

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

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

Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)

Pablo Alonso González, Eva Parga Dans, Jordi Ballester

Vol. 56 No. 4 (2022): OENO One

Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms

Vasiliki Summerson, Claudia Gonzalez Viejo, Damir D. Torrico, Alexis Pang, Sigfredo Fuentes

Vol. 54 No. 4 (2020): OENO One

Identification of putative chemical markers in white wine (Chasselas) related to nitrogen deficiencies in vineyards

Ágnes Dienes-Nagy, Guillaume Marti, Lise Breant, Fabrice Lorenzini, Pascal Fuchsmann, Daniel Baumgartner, Vivian Zufferey, Jean-Laurent Spring, Katia Gindro, Olivier Viret, Jean-Luc Wolfender, Johannes Rösti

Vol. 54 No. 3 (2020): OENO One

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

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

Moscato Cerletti, a rediscovered aromatic cultivar with oenological potential in warm and dry areas

Antonio Sparacio, Francesco Mercati, Filippo Sciara, Antonino Pisciotta, Felice Capraro, Salvatore Sparla, Loredana Abbate, Antonio Mauceri, Diego Planeta, Onofrio Corona, Manna Crespan, Francesco Sunseri, Maria Gabriella Barbagallo

Vol. 55 No. 3 (2021): OENO One