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

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

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

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

Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test

Gang Jin, Xi Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen, Wen MA

Vol. 56 No. 1 (2022): 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

Sensory analysis of Ontario Riesling wines from various water status zones

James Willwerth, Andrew Reynolds, Isabelle Lesschaeve

Vol. 52 No. 2 (2018): OENO One

Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi

Alexander Willem Copper, Cassandra Collins, Susan E. P. Bastian, Trent E. Johnson, Dimitra L. Capone

Vol. 55 No. 1 (2021): 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

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

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

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

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

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

Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation

Haixia Deng, Meiyu Wang, Erhu Li

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

May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone

Olivier Geffroy, Didier Kleiber, Alban Jacques

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

Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines

Andrew Wilson, Hannah Charnock, Shufen Xu, Belinda Kemp

Vol. 56 No. 2 (2022): 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

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

Astringency subqualities and sensory perception of Tuscan Sangiovese wines

Alessandra Rinaldi, Virginie Moine, Luigi Moio

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

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

The influence of yeasts and copper sulphate addition on aroma of Viennese Rheinriesling wines

Dragos Pavelescu, Maryam Ehsani, Bernhard Spangl

Vol. 55 No. 2 (2021): 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

3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area

Olivier Geffroy, Mélanie Armario, Axel Fontaine, Marie Fourure, Grégory Pasquier, Tiphaine Semadeni, Christian Chervin

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