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• 4 October 2021

  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
• 21 July 2022

  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
• 18 September 2023

  Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®

  Daniel Butron, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez

  Vol. 57 No. 3 (2023): OENO One
• 9 July 2024

  Impact of moderate wine consumption on immune-mediated diseases

  Chiara Di Lorenzo, Patrizia Restani, Arina Oana Antoce, Raquel Romano, Ursula Fradera, Pierre-Louis Teissedre, Jean-Claude Ruf, Corinne Bani, Francesca Mercogliano, Marcos Araujo, Rena Kosti

  Vol. 58 No. 3 (2024): OENO One
• 29 October 2020

  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
• 9 September 2021

  Evaluating the chemical and metal contamination of commercial Rakı, a grape-based alcoholic beverage from Turkey

  Ahmed Menevseoglu, Turgut Cabaroglu

  Vol. 55 No. 3 (2021): OENO One
• 29 March 2018

  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
• 31 January 2020

  Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking

  Claudia Nioi, Maria Tiziana Lisanti, Soizic Lacampagne, Pascal Noilet, Martine Mietton Peuchot, Rémy Ghidossi

  Vol. 54 No. 1 (2020): OENO One
• 19 March 2025

  Exploring the oenological potential of South African Saccharomyces cerevisiae isolates

  Keegan Clark, Mathabatha Setati, Benoit Divol

  Vol. 59 No. 1 (2025): 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 January 2024

  Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers

  Maria-Pilar Sáenz-Navajas, Dominique Valentin, Carlos Gómez-Corona, Heber Rodrigues

  Vol. 58 No. 1 (2024): OENO One
• 29 January 2024

  Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes

  Emily S. Stoffel, Taylor M. Robertson, Anibal A. Catania, Luis F. Castro, L. Federico Casassa

  Vol. 58 No. 1 (2024): OENO One
• 22 March 2021

  Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc

  Paméla Nicolle, Kyle A. Williams, Paul Angers, Karine Pedneault

  Vol. 55 No. 1 (2021): 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
• 4 January 2022

  The stability of major and trace element concentrations from musts to Champagne during the production process

  Robin Cellier, Sylvain Berail, Ekaterina Epova, Julien Barre, Fanny Claverie, Cornelis van Leeuwen, Stanislas Milcent, Patrick Ors, Olivier F.X. Donard

  Vol. 56 No. 1 (2022): 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
• 5 July 2024

  Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

  Jörg Gottmann, David Müller, Jochen Vestner, Jens Schuster, Ulrich Fischer

  Vol. 58 No. 3 (2024): OENO One
• 17 July 2020

  Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

  Anna Nocera, Jorge M. Ricardo-da-Silva, Sara Canas

  Vol. 54 No. 3 (2020): 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
• 29 February 2024

  A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines

  Patricia Claudel, Vincent Dumas, Cécile Thibon, Grégory Lemarquis, Nathalie Jaegli, Ana Sivsivadzé, Raymonde Baltenweck, Philippe Hugueney, Éric Duchêne

  Vol. 58 No. 1 (2024): OENO One
• 18 July 2022

  Genome sequencing and oenologically relevant traits of the Uruguayan native yeast Issatchenkia terricola

  Juliette Dourron, Stefani de Ovalle, Paula González-Pombo, Andrea Villarino, Ana Ramón, Alicia Costábile

  Vol. 56 No. 3 (2022): OENO One
• 20 February 2025

  Less is more: towards a discrepancy in the representation of ‘no added sulphite’ wines among French professionals and consumers.

  Carole Honoré-Chedozeau, Nathalie Pouzalgues, Ronan Symoneaux

  Vol. 59 No. 1 (2025): OENO One
• 6 November 2019

  Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models

  Clément Miramont, Michael Jourdes, Torben Selberg, Henrik Vilstrup Juhl, Lars Nørgaard, Pierre-Louis Teissedre

  Vol. 53 No. 4 (2019): OENO One
• 25 January 2021

  Genomic insights into the glutathione metabolism of the non-conventional wine yeast Starmerella bacillaris

  Wilson José Fernandes Lemos Junior, Laura Treu, Chiara Nadai, Vinícius da Silva Duarte, Stefano Campanaro, Marta Fabrega-Prats, Alessio Giacomini, Viviana Corcih

  Vol. 55 No. 1 (2021): OENO One
• 13 January 2025

  Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives

  Carlos Artur Nascimento Alves, Aline Biasoto, Grace da Silva Nunes, Hélio Oliveira do Nascimento, Ronaldo Ferreira do Nascimento, Inglides Gomes Oliveira, Patrícia Coelho de Souza Leão, Lucicléia Barros de Vasconcelos

  Vol. 59 No. 1 (2025): OENO One