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Found 26 items.
  • 24 March 2025
    Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses
    Stefano Pettinelli, Gianmarco Alfieri, Alessandro Bianchi, Federico Baris, Fabio Chinnici, Fabio Mencarelli, Andrea Bellincontro, Margherita Modesti
    Vol. 59 No. 1 (2025): OENO One
  • 23 October 2020
    Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine
    Clément Miramont, Michael Jourdes, Pierre-Louis Teissedre
    Vol. 54 No. 4 (2020): 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
  • 16 April 2020
    Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity
    Debra L. Inglis, Jennifer M. Kelly, Stephanie A. van Dyk, Lisa K. Dowling, Gary J. Pickering, Belinda Kemp
    Vol. 54 No. 2 (2020): OENO One
  • 9 September 2021
    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
  • 14 May 2025
    Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds
    Anna Karastergiou, Anne-Laure Gancel, Michael Jourdes, Pierre-Louis Teissedre
    Vol. 59 No. 2 (2025): 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 February 2025
    Co-inoculation of a pectinolytic Aureobasidium pullulans strain and Saccharomyces cerevisiae for low-temperature red fermentation: A strategy to enhance the colour and sensory properties of Malbec wines
    María Merín, María Martín , Raúl Carrión , Vilma Morata
    Vol. 59 No. 1 (2025): OENO One
  • 1 October 2025
    Use of Oenococcus oeni biofilm for wine malolactic fermentation management
    Marianne Gosset, Magali Garcia, Christine Roques, Patricia Taillandier
    Vol. 59 No. 4 (2025): 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
  • 25 March 2022
    Grapevine row orientation, vintage and grape ripeness effect on anthocyanins, flavan-3-ols, flavonols and phenolic acids: I. Vitis vinifera L. cv. Syrah grapes
    Phillip Minnaar, Marieta Van Der Rijst, JJ Hunter
    Vol. 56 No. 1 (2022): OENO One
  • 1 July 2024
    Vine spacing of Vitis vinifera cv. Shiraz/101-14 Mgt. III. Grape and wine quality
    J. J. Hunter, M. Booyse, C. G. Volschenk
    Vol. 58 No. 3 (2024): OENO One
  • 16 May 2023
    Which microorganisms contribute to mousy off-flavour in our wines?
    Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra
    Vol. 57 No. 2 (2023): OENO One
  • 7 July 2025
    Influence of Starmerella lactis-condensi inoculation on the aromatic behaviour of Austrian Grüner Veltliner wines
    Christian Philipp, Phillip Eder, Michael Doberer, Jasmina Suljic, Sezer Sari, Harald Scheiblhofer, Karin Mandl, Reinhard Eder
    Vol. 59 No. 3 (2025): OENO One
  • 19 April 2019
    Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
    Sophie Tempère, Bertrand Chatelet, Gilles de Revel, Maxime Dufoir, Marie Denat, Pierre-Yves Ramonet, Stéphanie Marchand, Mohand Sadoudi, Nicolas Richard, Patrick Lucas, Cécile Miot-Sertier, Olivier Claisse, Laurent Riquier, Marie-Claire Perello, Patricia Ballestra
    Vol. 53 No. 2 (2019): OENO One
  • 10 October 2024
    Alternative strategies for eliminating hydrogen sulfide and methanethiol from wine: results and learnings
    Diego Sánchez-Gimeno, Eduardo Vela, Vicente Ferreira, Ignacio Ontañón
    Vol. 58 No. 4 (2024): OENO One
  • 3 August 2022
    Influence of succinic acid on Oenococcus oeni and malolactic fermentation
    Rafael Torres-Guardado, Nicolas Rozès, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons
    Vol. 56 No. 3 (2022): OENO One
  • 29 May 2019
    Sensory attributes of wines made from vines of differing phosphorus status
    Paul W. Skinner, Rie Ishii, Michael O’Mahony, Mark Matthews
    Vol. 53 No. 2 (2019): OENO One
  • 22 April 2020
    Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines
    Wilson Josè Fernandes Lemos Junior, Chiara Nadai, Luca Rolle, Eliana da Silva Gulao, Maria Helena Miguez da Rocha Leãoe, Alessio Giacomini, Viviana Corich, Simone Vincenzi
    Vol. 54 No. 2 (2020): OENO One
  • 17 June 2021
    Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine
    Emma C. Snyder, Vladimir Jiranek, Ana Hranilovic
    Vol. 55 No. 2 (2021): OENO One
  • 3 July 2025
    Using IR spectroscopy as a holistic monitoring approach in winemaking: A review
    Marianthi Basalekou
    Vol. 59 No. 3 (2025): OENO One
  • 9 March 2023
    Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines
    Benjamín Kuchen, Emilio Hector Paroldi, María Sol Azcona, María Carla Groff, Licia Pera, Fabio Vazquez
    Vol. 57 No. 1 (2023): OENO One
  • 25 January 2021
    Genomic insights into the glutathione metabolism of the non-conventional wine yeast Starmerella bacillaris
    Wilson José Fernandes Lemos Junior, Laura Treu, Chiara Nadai, Vinícius da Silva Duarte, Stefano Campanaro, Marta Fabrega-Prats, Alessio Giacomini, Viviana Corcih
    Vol. 55 No. 1 (2021): OENO One
  • 29 September 2025
    Influence of oak chips, glutathione-rich inactivated yeast, and oxygen during fermentation on the analytical profile of volatile compounds in Blaufränkisch wines
    Nikolaus Schlögl, Doris Rauhut, Beata Beisert, Sezer Sari, Phillip Eder, Christian Philipp
    Vol. 59 No. 3 (2025): OENO One
  • 28 September 2021
    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
1 - 25 of 26 items 1 2 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) | e-ISSN: 2494-1271 | Impact factor:  2.2
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.