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1 - 19 of 19 items
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
9 September 2019
Chemical evaluation of Carcavelos fortified wine aged in Portuguese (Quercus pyrenaica) and French (Quercus robur) oak barrels at medium and high toast
Michael James McCallum, Tiago Lopes-Correia, Jorge Ricardo-da-Silva
Vol. 53 No. 3 (2019): OENO One, 53, 3
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, 53, 3
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                                             
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
4 March 2019
Impact of enological tannins on laccase activity
Adeline Vignault, Olga Pascual, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora
Vol. 53 No. 1 (2019): OENO One, 53, 1
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
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
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
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
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
16 July 2021
Oxygen gas transfer through oak barrels: a macroscopic approach
Rémy Junqua, Liming Zeng, Alexandre Pons
Vol. 55 No. 3 (2021): OENO One
19 November 2020
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions
Maria Alessandra Paissoni, Pierre Waffo-Teguo, Wen Ma, Michael Jourdes, Simone Giacosa, Susana Río Segade, Luca Rolle, Pierre-Louis Teissedre
Vol. 54 No. 4 (2020): 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
3 January 2022
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes
Mathilde Gadrat, Joël Lavergne, Catherine Emo, Pierre Louis Teissedre, Kleopatra Chira
Vol. 56 No. 1 (2022): OENO One
31 December 2013
Study of phenolic potential of seasoned and toasted Portuguese wood species (Quercus pyrenaica and Castanea sativa)
Lucía Castro-Vázquez, Maria Elena Alañón, Jorge Manuel Ricardo-da-Silva, Maria Soledad Pérez-Coello, Olga Laureano
Vol. 47 No. 4 (2013): Journal international des sciences de la vigne et du vin
15 July 2020
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
24 August 2021
Development of a new procedure for the determination of the reactivity of brandies used in wine fortification
Joana Azevedo, João Pissarra, Filipa Amaro, Luis Guido, Joana Oliveira, Paulo Lopes, Paula Guedes de Pinho, Nuno Mateus, Victor de Freitas
Vol. 55 No. 3 (2021): OENO One
1 - 19 of 19 items
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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.