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

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

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

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

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

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

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

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

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

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

Hexose efflux from the peeled grape berry

Predrag Nenad Božović, Suzy Rogiers, Alain Deloire

Vol. 53 No. 2 (2019): OENO One

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

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

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

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

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

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

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

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

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

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

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

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

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

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