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• 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
• 28 August 2025

  Impact of protein fining agents and bentonite on rotundone concentration in red wine made from Vitis vinifera L. cv. Tardif

  Olivier Geffroy, Clotilde Buisson, Galdric Nogues, Guillaume Desport, Fabienne Bessac, Sophie Hoyau, Corinne Lacaze-Dufaure, Elodie Gassiolle, Valérie Simon

  Vol. 59 No. 3 (2025): 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
• 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
• 26 November 2024

  Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits

  Katarina Delić, Danijel D. Milinčić, Mirjana B. Pešić, Steva Lević, Viktor A. Nedović, Anne-Laure Gancel, Michael Jourdes, Pierre-Louis Teissedre

  Vol. 58 No. 4 (2024): OENO One
• 24 January 2023

  Chitosan and its applications in oenology

  Cristóbal Lárez Velásquez

  Vol. 57 No. 1 (2023): OENO One
• 9 July 2024

  Impact of moderate wine consumption on immune-mediated diseases

  Chiara Di Lorenzo, Patrizia Restani, Arina Oana Antoce, Raquel Romano, Ursula Fradera, Pierre-Louis Teissedre, Jean-Claude Ruf, Corinne Bani, Francesca Mercogliano, Marcos Araujo, Rena Kosti

  Vol. 58 No. 3 (2024): 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
• 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
• 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
• 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
• 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
• 10 July 2026

  Impact of selected oenological yeasts on chemical profile and colour development in smoke-exposed red wine

  Daniel Zieff, Maret Du Toit, Rémi Schneider, Benoit Divol

  Vol. 60 No. 3 (2026): OENO One
• 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
• 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
• 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
• 21 March 2025

  Antimicrobial properties of tannin extracts against the phytopathogenic oomycete Plasmopara viticola

  Anthony Pébarthé-Courrouilh, Michael Jourdes, Mathilde Theil-Bazingette, Anne-Laure Gancel, Pierre-Louis Teissedre, Josep Valls-Fonayet, Stephanie Cluzet

  Vol. 59 No. 1 (2025): OENO One
• 31 March 2016

  Characterization of suspended solids in thermo-treated red musts

  Aude Vernhet, Magali Bes, Delphine Bouissou, Stéphanie Carrillo, Jean-Marc Brillouet

  Vol. 50 No. 1 (2016): Journal international des sciences de la vigne et du vin
• 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
• 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
• 14 June 2022

  Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)

  Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora

  Vol. 56 No. 2 (2022): OENO One
• 13 January 2025

  Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives

  Carlos Artur Nascimento Alves, Aline Biasoto, Grace da Silva Nunes, Hélio Oliveira do Nascimento, Ronaldo Ferreira do Nascimento, Inglides Gomes Oliveira, Patrícia Coelho de Souza Leão, Lucicléia Barros de Vasconcelos

  Vol. 59 No. 1 (2025): OENO One