Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

Laura V. Mezei, Trent E. Johnson, Steven Goodman, Cassandra Collins, Susan E. P. Bastian

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

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

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

Utilization of unmanned aerial vehicles for zonal winemaking in cool-climate Riesling vineyards

Briann Dorin, Andrew G. Reynolds, Marilyne Jollineau, Hyun-Suk Lee, Adam Shemrock

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

Sensory analysis of Ontario Riesling wines from various water status zones

James Willwerth, Andrew Reynolds, Isabelle Lesschaeve

Vol. 52 No. 2 (2018): OENO One

Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions

Mei Song, Claudio Fuentes, Elizabeth Tomasino

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

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

Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids

Anne-Laure Gancel, Claire Payan, Tatiana Koltunova, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre

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

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis vinifera L.) grown in a tropical semi-arid climate in Brazil

Juliane Barreto de Oliveira, Olga Laureano, Rogério Castro, Giuliano Elias Pereira, Jorge Manuel Ricardo-da-Silva

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

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

Resistant grape varieties and market acceptance: an evaluation based on experimental economics

Alejandro Fuentes Espinoza, Anne Hubert, Yann Raineau, Céline Franc, Éric Giraud-Héraud

Vol. 52 No. 3 (2018): OENO One

Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines

Alejandro Martínez-Moreno, Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza

Vol. 57 No. 1 (2023): OENO One

Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

Rubén DEL BARRIO GALÁN, Cristina ÚBEDA, Mariona GIL, Nathalie SIECZKOWKI, Álvaro PEÑA

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

Improving phenolic and chromatic characteristics of Monastrell, Merlot and Syrah wines by using methyl jasmonate and benzothiadiazole

Rocio GIL

Vol. 51 No. 1 (2017): OENO One

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

Astringency subqualities and sensory perception of Tuscan Sangiovese wines

Alessandra Rinaldi, Virginie Moine, Luigi Moio

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

Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines

Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano

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

Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria

Katja Suklje, Franc Čuš

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

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

The macromolecular diversity of Italian monovarietal red wines

Matteo Marangon, Alberto De Iseppi, Vincenzo Gerbi, Fulvio Mattivi, Luigi Moio, Paola Piombino, Giuseppina Paola Parpinello, Luca Rolle, Davide Slaghenaufi, Andrea Versari, Urska Vrhovsek, Maurizio Ugliano, Andrea Curioni

Vol. 56 No. 2 (2022): OENO One

Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines

Angelita Gambuti, Luigi Picariello, Alessandra Rinaldi, Maurizio Ugliano, Luigi Moio

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

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

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

Influence of wine components on pellicle formation by pellicle-forming yeasts

Fumie Watanabe-Saito, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, Tohru Okuda

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

From grape berries to wines: drought impacts on key secondary metabolites

Stefania Savoi, Jose Carlos Herrera, Silvia Carlin, Cesare Lotti, Barbara Bucchetti, Enrico Peterlunger, Simone Diego Castellarin, Fulvio Mattivi

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