Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines

Alejandro Martínez-Moreno, Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza

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

Effects of alcohol consumption in general, and wine in particular, on the risk of cancer development: a review

Pierre-Louis Teissedre, Zurine Rasines-Perea, Jean-Claude Ruf, Creina Stockley, Arina Oana Antoce, Raquel Romano, Ursula Fradera, Rena I. Kosti

Vol. 54 No. 4 (2020): 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

Dietary and lifestyle habits of drinkers with preference for alcoholic beverage: does it really matter for public health? A review of the evidence

Rena I. Kosti, Chiara Di Lorenzo, Demosthenes B. Panagiotakos, George Sandeman, Nadia Frittella, Barbara Iasiello, Pierre-Louis Teissedre, Patrizia Restani

Vol. 55 No. 4 (2021): 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

Dietary patterns and alcoholic beverage preference in relation to 10-year cardiovascular disease, hypertension, hypercholesterolemia and diabetes mellitus incidence in the ATTICA cohort study

Rena Kosti, Thomas Tsiampalis, Matina Kouvari, Christina Chrysohoou, Ekavi Georgousopoulou, John Skoumas, Christos S. Pitsavos, Demosthenes B. Panagiotakos

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

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

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

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

Assessment of changes in Grenache grapevine maturity in a Mediterranean context over the last half-century

Viviane Bécart, Romain Lacroix, Carole Puech, Iñaki García de Cortázar-Atauri

Vol. 56 No. 1 (2022): 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

Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation

Enrico Serni, Ulrich Pedri, Josep Valls, Christoff Sanoll, Nikola Dordevic, Eva Überegger, Peter Robatscher

Vol. 54 No. 2 (2020): OENO One

Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines

Rosario Sánchez-Gómez, Eva P. Pérez-Álvarez, Rosario Salinas, Ana Gonzalo-Diago, Amaya Zalacain, Teresa Garde-Cerdan

Vol. 54 No. 1 (2020): OENO One

Soil and climate effects on winter wine produced under the tropical environmental conditions of southeastern Brazil

Mariana Gabriele Marcolino Gonçalves, Luciana Alves Caldeira Brant, Renata Vieira da Mota, Isabela Peregrino, Claudia Rita de Souza, Murillo de Albuquerque Regina, Tatiele Fruett, Alberto Vasconcellos Inda, Nilton Curi, Michele Duarte de Menezes

Vol. 56 No. 2 (2022): OENO One

Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach

Olivier Geffroy, Grégory Pasquier, Marielle Pagès, Frédéric Violleau

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

Impact of microoxygenation on Pinot noir wines with different initial phenolic content

Yi Yang, Rebecca Christina Deed, Leandro Dias Araujo, Paul Andrew Kilmartin

Vol. 55 No. 4 (2021): OENO One

Influence of elicitors application to Monastrell and Tempranillo vineyards on grape nitrogen composition over two vintages

Teresa Garde-Cerdán, Eva P. Pérez-Álvarez, José I. Fernández-Fernández, Rocío Gil-Muñoz

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

Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)

Samanta Michelini, Selena Tomada, Amy Ellen Kadison, Florian Pichler, Fenja Hinz, Martin Zejfart, Francesco Iannone, Valentina Lazazzara, Christof Sanoll, Peter Robatscher, Ulrich Pedri, Florian Haas

Vol. 55 No. 2 (2021): OENO One

Topoclimate and wine quality: results of research on the Gewürztraminer grape variety in South Tyrol, northern Italy

Carlo Ferretti

Vol. 55 No. 1 (2021): OENO One

The effects of wine consumption on cardiovascular disease and associated risk factors: a narrative review

Pierre-Louis Teissedre, Creina Stockley, Mladen Boban, Jean-Claude Ruf, Marta Ortiz Alba, Philippe Gambert, Markus Flesh

Vol. 52 No. 1 (2018): OENO One

Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation

Marie Blackford, Montaine Comby, Ágnes Dienes-Nagy, Liming Zeng, Marilyn Cléroux, Fabrice Lorenzini, Gilles Bourdin, Benoit Bach

Vol. 56 No. 3 (2022): 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

Use of polyaspartates for the tartaric stabilisation of white and red wines and side effects on wine characteristics

Antonella Bosso, Silvia Motta, Loretta Panero, Maurizio Petrozziello, Andriani Asproudi, Ricardo Lopez, Massimo Guaita

Vol. 54 No. 1 (2020): OENO One

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Maria Kyraleou, Eleni Tzanakouli, Yorgos Kotseridis, Kleopatra Chira, Ioannis Ligas, Stamatina Kallithraka, Pierre-Louis Teissedre

Vol. 50 No. 4 (2016): OENO One

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