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Found 55 items.
  • 19 October 2023
    Identification and quantification of resolubilised polyphenols from fining precipitation
    Gauthier Lagarde, Joëlline Pocher, Jean Martin Pernier, Sandra Vanbrabant, Arnaud Massot, Virginie Moine, Soizic Lacampagne, Pierre-Louis Teissedre, Michael Jourdes
    Vol. 57 No. 4 (2023): OENO One
  • 7 April 2023
    Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines
    Elías Obreque-Slier, Katherine Cortés-Araya, Marcela Medel-Marabolí, Remigio López-Solís
    Vol. 57 No. 2 (2023): OENO One
  • 27 March 2020
    Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines
    Piergiorgio Comuzzo , Sabrina Voce, Jacopo Fabris, Angelo Cavallaro, Gianmaria Zanella , Michael Karpusas, Stamatina Kallithraka
    Vol. 54 No. 1 (2020): 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
  • 10 January 2022
    Prevention of quercetin precipitation in red wines: a promising enzymatic solution
    Veronica Vendramin, Daniele Pizzinato, Céline Sparrow, Daniele Pagni, Fabio Cascella, Claudio Carapelli, Simone Vincenzi
    Vol. 56 No. 1 (2022): 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
  • 18 September 2023
    Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine
    Jacob Mederios, Shufen Xu, Gary Pickering, Belinda Kemp
    Vol. 57 No. 3 (2023): OENO One
  • 30 June 2009
    Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant activity of a red wine from Baga grapes
    Fernando Jorge Gonçalves, António Manuel Jordão
    Vol. 43 No. 2 (2009): Journal international des sciences de la vigne et du vin
  • 14 April 2022
    How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style
    Heber Rodrigues, Dominique Valentin, Méven Otheguy, Jordi Ballester
    Vol. 56 No. 2 (2022): OENO One
  • 31 March 2011
    Fining of red wines: effects on their analytical and sensory parameters
    Asimenia Karamanidou, Stamatina Kallithraka, Efimia Hatzidimitriou
    Vol. 45 No. 1 (2011): Journal international des sciences de la vigne et du vin
  • 20 October 2020
    Silicon carbide (SiC) membranes in œnology: a laboratory-scale study
    Mathilda Trevisan, Lucas Barthélémy, Rémy Ghidossi, Philippe Moulin
    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
  • 25 April 2022
    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
  • 31 December 2007
    Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics
    Asençao Braga, Fernanda Cosme, Jorge Manuel Ricardo-da-Silva, Olga Laureano
    Vol. 41 No. 4 (2007): Journal international des sciences de la vigne et du vin
  • 30 September 2010
    Non-animal proteins as clarifying agents for red wines
    María José Noriega-Domínguez, Daniel Salvador Durán, Paloma Vírseda, María Remedios Marín-Arroyo
    Vol. 44 No. 3 (2010): Journal international des sciences de la vigne et du vin
  • 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
  • 21 November 2019
    Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: incidence on chemical composition and sensorial expression
    Marin Prodanov Prodanov, Margarita Aznar, Juan M. Cabellos, Visitación Vacas, Francisco López, María Teresa Hernández , María I. Estrella
    Vol. 53 No. 4 (2019): OENO One
  • 31 December 2007
    Ochratoxin a occurrence in Greek dry and sweet wines
    Marie-Jeanne Salaha, Maria Metafa, Panos Lanaridis
    Vol. 41 No. 4 (2007): Journal international des sciences de la vigne et du vin
  • 28 April 2025
    The role of protein-phenolic interactions in the formation of red wine colloidal particles
    Matteo Marangon, Valentina Marassi, Fulvio Mattivi, Christine Mayr Marangon, Luigi Moio, Barbara Roda, Luca Rolle, Maurizio Ugliano, Andrea Versari, Sara Zanella, Andrea Curioni
    Vol. 59 No. 2 (2025): OENO One
  • 30 June 2003
    Use of mathematical laws for optimizing the dose of swollen and dry bentonite during the fining of white wines. Part II : influence on the volume of lies and economics
    Richard Marchal, S. Weingartner, Philippe Jeandet, Franck Chatelain
    Vol. 37 No. 2 (2003): Journal international des sciences de la vigne et du vin
  • 11 May 2021
    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
  • 6 February 2024
    Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines
    Jean-Claude Boulet, Aude Vernhet, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco
    Vol. 58 No. 1 (2024): OENO One
  • 30 September 2013
    Effect of bentonite fining during fermentation on protein content in Macabeu wines: comparison of pilot- and industrial-scale experiments
    Eugenio Lira, Fernando Noé Salazar, Simone Vincenzi, Andrea Curioni, Francisco López
    Vol. 47 No. 3 (2013): Journal international des sciences de la vigne et du vin
  • 24 January 2023
    Chitosan and its applications in oenology
    Cristóbal Lárez Velásquez
    Vol. 57 No. 1 (2023): OENO One
  • 8 October 2024
    Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending
    Gustavo Postingher , Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna
    Vol. 58 No. 4 (2024): OENO One
1 - 25 of 55 items 1 2 3 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) - ISSN: 2494-1271 - Impact factor:  2.2
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