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

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

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Pere Pons-Mercadé, Sergi Anguela, Pol Giménez, José M. Heras, Nathalie Sieczkowski, Nicolas Rozès, Joan Miquel Canals, Fernando Zamora

Vol. 55 No. 2 (2021): OENO One

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

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

Effect of SO₂, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes

Silvia Motta, Antonio Tirelli, Maria Carla Cravero, Massimo Guaita, Antonella Bosso

Vol. 56 No. 4 (2022): OENO One

Metabolome-based clustering after moderate wine consumption

Adelaida Esteban-Fernández, Clara Ibañez, Carolina Simó, Begoña Bartolomé, Victoria Moreno Arribas

Vol. 54 No. 3 (2020): OENO One

Influence of succinic acid on Oenococcus oeni and malolactic fermentation

Rafael Torres-Guardado, Nicolas Rozès, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons

Vol. 56 No. 3 (2022): OENO One

Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation

Alba Martín-García, Aitor Balmaseda, Albert Bordons, Cristina Reguant

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

Life Cycle Assessment of viticultural technical management routes (TMRs): comparison between an organic and an integrated management route

Anthony Rouault, Sandra Beauchet, Christel Renaud-Gentie, Frédérique Jourjon

Vol. 50 No. 2 (2016): Journal international des sciences de la vigne et du vin

Oxygen gas transfer through oak barrels: a macroscopic approach

Rémy Junqua, Liming Zeng, Alexandre Pons

Vol. 55 No. 3 (2021): OENO One

Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach

Olivier Geffroy, Grégory Pasquier, Marielle Pagès, Frédéric Violleau

Vol. 56 No. 4 (2022): OENO One

Agrobiodiversity dynamics in a French wine-growing region

Antoine Doncieux, Olivier Yobrégat, Scott Prudham, Sophie Caillon, Delphine Renard

Vol. 56 No. 4 (2022): OENO One

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

Impact of eight closures in controlled industrial conditions on the shelf life of two (red and rosé) wines

Jean-Claude Vidal, Soline Caillé, Alain Samson, Jean-Michel Salmon

Vol. 51 No. 4 (2017): OENO One

Microbial stabilization of grape musts and wines using coiled UV-C reactor

Rémy Junqua, Emmanuel Vinsonneau, Rémy Ghidossi

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

Perception and acceptance of white wines by consumers belonging to different age groups

Beatrix Bazala, Mathilde Knoll, Eva Derndorfer

Vol. 49 No. 3 (2015): Journal international des sciences de la vigne et du vin

Contribution of Mexican scholars to viticultural and oenological research: where do we stand?

Guillermo Castillo Sånchez, Liliana Castro-López, Saúl Méndez

Vol. 52 No. 4 (2018): OENO One

Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

Emma C. Snyder, Vladimir Jiranek, Ana Hranilovic

Vol. 55 No. 2 (2021): OENO One

Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)

Judit Franquès, Isabel Araque, Mariette El Khoury, Patrick M. Lucas, Cristina Reguant, Albert Bordons

Vol. 52 No. 1 (2018): OENO One

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

Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

Debra L. Inglis, Jennifer M. Kelly, Stephanie A. van Dyk, Lisa K. Dowling, Gary J. Pickering, Belinda Kemp

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

State-of-the-art of tools and methods to assess vine water status

Markus Rienth, Thibaut Scholasch

Vol. 53 No. 4 (2019): OENO One

The effects of calcite silicon-mediated particle film application on leaf temperature and grape composition of Merlot (Vitis vinifera L.) vines under different irrigation conditions

Davide Amato, Giuseppe Montanaro, Stephan Summerer, Nunzio Briglia, Faouzi Attia, Emmanuel Challet, Vitale Nuzzo

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

Social representation of wine among young adults

Céline Simonnet-Toussaint, André Lecigne, Pascal-Henri Keller

Vol. 38 No. 2 (2004): Journal international des sciences de la vigne et du vin