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• 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
• 21 May 2021

  Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines

  María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira

  Vol. 55 No. 2 (2021): OENO One
• 5 August 2022

  Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels

  Jordi Gombau, Pedro Cabanillas, Adela Mena, José Pérez-Navarro, Jaume Ramos, Agustí Torner, Francesca Fort, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Fernando Zamora

  Vol. 56 No. 3 (2022): 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 September 2017

  Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

  Mariana Tavares, António M. Jordão, Jorge M. Ricardo-da-Silva

  Vol. 51 No. 3 (2017): OENO One
• 18 March 2020

  Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines

  Rosario Sánchez-Gómez, Eva P. Pérez-Álvarez, Rosario Salinas, Ana Gonzalo-Diago, Amaya Zalacain, Teresa Garde-Cerdan

  Vol. 54 No. 1 (2020): OENO One
• 21 December 2016

  Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

  Maria Kyraleou, Eleni Tzanakouli, Yorgos Kotseridis, Kleopatra Chira, Ioannis Ligas, Stamatina Kallithraka, Pierre-Louis Teissedre

  Vol. 50 No. 4 (2016): 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 Steva Lević, Viktor A. Nedović, Anne-Laure Gancel, Michael Jourdes, Pierre-Louis Teissedre

  Vol. 58 No. 4 (2024): OENO One
• 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
• 5 October 2023

  Australian red wines made from non-traditional, emerging red grape varieties: distinguishing sensory profiles and consumer perceptions

  Jacob Alan Long, Laura V. Mezei, Lira Souza-Gonzaga, Trent Edward Johnson, Armando Maria Corsi, Susan E. P. Bastian

  Vol. 57 No. 4 (2023): OENO One
• 17 July 2020

  Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study

  Anna Nocera, Jorge M. Ricardo-da-Silva, Sara Canas

  Vol. 54 No. 3 (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
• 18 October 2024

  Impact of Botrytis cinerea on γ-Nonalactone concentration: analysis of New Zealand white wines using SIDA-SPE-GC-MS

  Gillean Miller, David Barker, Lisa Pilkington, Rebecca Deed

  Vol. 58 No. 4 (2024): 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
• 21 October 2022

  Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)

  Pablo Alonso González, Eva Parga Dans, Jordi Ballester

  Vol. 56 No. 4 (2022): OENO One
• 14 April 2022

  How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style

  Heber Rodrigues, Dominique Valentin, Méven Otheguy, Jordi Ballester

  Vol. 56 No. 2 (2022): OENO One
• 30 June 2017

  Oenological perspective of red wine astringency

  Ignacio García-Estévez, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas

  Vol. 51 No. 3 (2017): OENO One
• 28 February 2024

  Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France

  Jordi Ballester, Mirian Belascoin, Marivel Gonzalez-Hernandez, Eva Parga-Dans, Pablo Alonso González, Maria-Pilar Saenz-Navajas

  Vol. 58 No. 1 (2024): OENO One
• 4 November 2021

  Impact of microoxygenation on Pinot noir wines with different initial phenolic content

  Yi Yang, Rebecca Christina Deed, Leandro Dias Araujo, Paul Andrew Kilmartin

  Vol. 55 No. 4 (2021): 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
• 6 August 2019

  Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

  Jordi Gombau, Adeline Vignault, Olga Pascual, Sergio Gómez-Alonso, Esteban Gracía-Romero, Isidro Hermosín, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

  Vol. 53 No. 3 (2019): 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 December 2016

  Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

  Olga Pascual, Jeanette Ortiz, Maruxa Roel, Nikolaos Kontoudakis, Mariona Gil, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora

  Vol. 50 No. 4 (2016): 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
• 7 April 2023

  Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines

  Elías Obreque-Slier, Katherine Cortés-Araya, Marcela Medel-Marabolí, Remigio López-Solís

  Vol. 57 No. 2 (2023): OENO One