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Found 297 items.
  • 24 October 2022
    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
  • 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
  • 24 June 2022
    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
  • 16 March 2022
    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
  • 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
  • 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
  • 3 March 2021
    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
  • 25 June 2018
    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
  • 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
  • 21 November 2019
    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
  • 22 August 2023
    The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries
    Ádám István Hegyi, Margot Otto, József Geml, Júlia Hegyi-Kaló, Adrienn Geiger, Richárd Golen, Adrienn Gomba-Tóth, Kálmán Zoltán Váczy
    Vol. 57 No. 3 (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
  • 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
  • 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
  • 4 January 2021
    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
  • 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
  • 9 May 2022
    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
  • 15 March 2021
    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
  • 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
  • 26 April 2021
    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
  • 30 April 2020
    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
  • 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
  • 8 November 2023
    Impact of cluster thinning and harvest date on berry volatile composition and sensory profile of Vitis sp. Seyval blanc and Vandal-Cliche
    Paméla Nicolle, Catherine Barthe, Martine Dorais, Gaëlle Dubé, Paul Angers, Karine Pedneault
    Vol. 57 No. 4 (2023): 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
  • 15 March 2022
    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
1 - 25 of 297 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
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