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1 - 25 of 269 items 1 2 3 4 5 6 > >> 
30 May 2023
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
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
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
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
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
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
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
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
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
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
28 March 2023
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
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
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
17 May 2021
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
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
20 February 2020
Astringency subqualities and sensory perception of Tuscan Sangiovese wines
Alessandra Rinaldi, Virginie Moine, Luigi Moio
Vol. 54 No. 1 (2020): 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
11 May 2021
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
1 July 2022
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
4 December 2020
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
1 - 25 of 269 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:  3.000
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.