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Found 76 items.
  • 4 December 2023
    Impact of mannoproteins from different yeast species on wine properties
    Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, Benoit Divol
    Vol. 57 No. 4 (2023): OENO One
  • 26 November 2024
    Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits
    Katarina Delić, Danijel D. Milinčić, Mirjana B. Pešić, Steva Lević, Viktor A. Nedović, Anne-Laure Gancel, Michael Jourdes, Pierre-Louis Teissedre
    Vol. 58 No. 4 (2024): OENO One
  • 2 January 2026
    Red wine pilot-scale vinification assisted by pulsed electric fields: effect on sensory and physico-chemical quality of Syrah and Tempranillo varieties (Vitis vinifera L.)
    Simone S. Carlos, Luís M. Redondo, Mafalda Aguiar-Macedo, Joana Granja-Soares, Jorge M. Ricardo-da-Silva, Filipa V. M. Silva
    Vol. 60 No. 1 (2026): OENO One
  • 28 March 2017
    A review of the current knowledge of red wine colour.
    Victor Armando Pereira de Freitas, Ana Fernandes, Joana Oliveira, Natércia Teixeira, Nuno Mateus
    Vol. 51 No. 1 (2017): OENO One
  • 8 October 2024
    Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending
    Gustavo Postingher , Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna
    Vol. 58 No. 4 (2024): OENO One
  • 7 December 2020
    Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
    Manuela Costa, Luisa Fontes, Ana C. Correia, Uroš Miljić, António M. Jordão
    Vol. 54 No. 4 (2020): OENO One
  • 27 February 2023
    Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. Callet) in a Mediterranean climate
    Alicia Pou, Pedro Balda, Josep Cifre, Joan Manuel Ochogavia, Belén Ayestaran, Zenaida Guadalupe, Miquel Llompart, Josefina Bota, Leticia Martínez
    Vol. 57 No. 1 (2023): OENO One
  • 18 November 2020
    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
  • 18 June 2021
    Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes
    Anne-Laure Gancel, Adeline Vignault, Etienne Pilard, Clément Miramont, Michaël Jourdes, Marc Fermaud, Jean Roudet, Fernando Zamora, Pierre-Louis Teissedre
    Vol. 55 No. 2 (2021): OENO One
  • 21 August 2020
    Color change of bottled white wines as a quality indicator
    Antonios Kanavouras, Frank Coutelieris, Eleni Karanika, Yorgos Kotseridis, Stamatina Kallithraka
    Vol. 54 No. 3 (2020): OENO One
  • 28 July 2020
    Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition
    María Navarro, Adela Mena, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora
    Vol. 54 No. 3 (2020): OENO One
  • 26 July 2019
    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
  • 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
  • 29 August 2024
    Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age
    Julie Mekoue Nguela, Nathalie Sieczkowski, Aude Vernhet
    Vol. 58 No. 3 (2024): OENO One
  • 28 March 2017
    Using of a combined approach by biochemical and image analysis to develop a new method to estimate seed maturity stage for Bordeaux area grapevine
    Amélie RABOT
    Vol. 51 No. 1 (2017): OENO One
  • 6 November 2024
    Argentine Malbec market: comparative study of general chemical parameters and sensory properties within low, medium and high price segments
    Alfredo Draque, Martín L. Fanzone, Santiago E. Sari, Aníbal A. Catania
    Vol. 58 No. 4 (2024): OENO One
  • 27 January 2025
    Late-season source limitation practices to cope with climate change: delaying ripening and improving colour of Cabernet-Sauvignon grapes and wine in a hot and arid climate
    Luca Pallotti, Guadalupe Partida, Eve Laroche-Pinel, Vania Lanari, Miguel Pedroza, Luca Brillante
    Vol. 59 No. 1 (2025): OENO One
  • 28 January 2020
    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
  • 2 January 2025
    Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety
    Dimitrios Evangelos Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki , Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis
    Vol. 59 No. 1 (2025): OENO One
  • 10 January 2022
    Prevention of quercetin precipitation in red wines: a promising enzymatic solution
    Veronica Vendramin, Daniele Pizzinato, Céline Sparrow, Daniele Pagni, Fabio Cascella, Claudio Carapelli, Simone Vincenzi
    Vol. 56 No. 1 (2022): OENO One
  • 20 October 2020
    Silicon carbide (SiC) membranes in œnology: a laboratory-scale study
    Mathilda Trevisan, Lucas Barthélémy, Rémy Ghidossi, Philippe Moulin
    Vol. 54 No. 4 (2020): OENO One
  • 9 March 2021
    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
  • 24 June 2025
    Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines
    Sandra Feifel, Daniel Zimmermann, Melanie Schaub, Pascal Wegmann-Herr, Elke Richling, Dominik Durner
    Vol. 59 No. 2 (2025): OENO One
  • 5 October 2020
    Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure
    Marina Tomašević, Stela Križanović, Damir Ježek, Natka Ćurko, Katarina Lukić, Karin Kovačević Ganić
    Vol. 54 No. 4 (2020): OENO One
  • 9 May 2025
    Asynchronous accumulation of sugar and phenolics in grapevines following post-veraison leaf removal
    Mewael Kiros Assefa, Glen L. Creasy, Rainer W. Hofmann, Amber K. Parker
    Vol. 59 No. 2 (2025): OENO One
1 - 25 of 76 items 1 2 3 4 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) - ISSN: 2494-1271 - Impact factor:  2.2
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