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1 - 25 of 253 items 1 2 3 4 5 6 > >> 
5 May 2020
Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction
Sami Yammine, Cristèle Delsart, Xavier Vitrac, Martine Mietton Peuchot, Rémy Ghidossi
Vol. 54 No. 2 (2020): OENO One
6 April 2022
One prep to catch them all: “2 in 1”, an efficient method for the simultaneous extraction of DNA and RNA from Grapevine tissues
Margot M. J. Berger, Vincent Lailheugue, Gergana Zhelyazova, Linda Stammitti, Virginie Lauvergeat, François Barrieu, Philippe Gallusci
Vol. 56 No. 2 (2022): OENO One
31 January 2020
Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking
Claudia Nioi, Maria Tiziana Lisanti, Soizic Lacampagne, Pascal Noilet, Martine Mietton Peuchot, Rémy Ghidossi
Vol. 54 No. 1 (2020): OENO One
15 July 2021
Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process
Rémy Junqua, Daniele Carullo, Giovanna Ferrari , Gianpiero Pataro, Rémy Ghidossi
Vol. 55 No. 3 (2021): OENO One
14 May 2019
Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate
Magali Blank, Marco Hofmann, Manfred Stoll
Vol. 53 No. 2 (2019): OENO One
24 August 2021
Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels
Antoni Sánchez-Ortiz, Montserrat Nadal-Roquet Jalmar, Miriam Lampreave-Figueras, Josep Maria Mateo-Sanz
Vol. 55 No. 3 (2021): OENO One
27 July 2016
The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
Ana Belén Bautista-Ortín, Naiara Busse-Valverde, José Ignacio Fernández-Fernández, Encarnación Gómez-Plaza, Rocío Gil-Muñoz
Vol. 50 No. 2 (2016): Journal international des sciences de la vigne et du vin
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
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
3 February 2020
Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay
Guzmán Favre, Diego Piccardo, Gómez-Alonso Sergio, José Pérez-Navarro, Esteban García-Romero, Adela Mena-Morales, Gustavo González-Neves
Vol. 54 No. 1 (2020): OENO One
17 May 2019
Hexose efflux from the peeled grape berry
Predrag Nenad Božović, Suzy Rogiers, Alain Deloire
Vol. 53 No. 2 (2019): 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
24 January 2023
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
7 February 2022
Grapevine rootstock genotypes influences berry and wine phenolic composition (Vitis vinifera L. cv. Pinot noir)
Magali Blank, Sabrina Samer, Manfred Stoll
Vol. 56 No. 1 (2022): 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
30 April 2020
May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone
Olivier Geffroy, Didier Kleiber, Alban Jacques
Vol. 54 No. 2 (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
29 July 2019
Selecting ultrafiltration membranes for fractionation of high added value compounds from grape pomace extracts
Sami Yammine, Robin Rabagliato, Xavier Vitrac, Martine Mietton Peuchot, Rémy Ghidossi
Vol. 53 No. 3 (2019): OENO One
17 January 2023
Isotopic comparison and correlation of δ13C between bulk wood and cellulose of Vitis vinifera L.
Federico Ariel Roig Puscama, Federico Berli, Benjamin Bois, Olivier Mathieu, Fidel Roig, Patricia Piccoli
Vol. 57 No. 1 (2023): OENO One
16 November 2020
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
1 August 2019
Impact of DNA purification method and primer selection on 16S rRNA gene metabarcoding on wine
Francesco Cerutti, Diego Cravero, Antonella Costantini, Laura Pulcini, Paola Modesto, Pier Luigi Acutis, Enrico Vaudano, Simone Peletto
Vol. 53 No. 3 (2019): OENO One
2 January 2023
Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition
Leticia Martínez-Lapuente, Teresa Garde-Cerdan, Eva P. Pérez-Álvarez, Zenaida Guadalupe, Belén Parra-Torrejón, Belén Ayestarán
Vol. 57 No. 1 (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
12 September 2022
Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation
Marie Blackford, Montaine Comby, Ágnes Dienes-Nagy, Liming Zeng, Marilyn Cléroux, Fabrice Lorenzini, Gilles Bourdin, Benoit Bach
Vol. 56 No. 3 (2022): 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
1 - 25 of 253 items 1 2 3 4 5 6 > >> 
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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.