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1 - 25 of 103 items 1 2 3 4 5 > >> 
8 February 2018
Oxygen desorption and oxygen transfer through oak staves and oak stave gaps: an innovative permeameter
Yang Qiu, Soizic Lacampagne, Marie Mirabel, Martine Mietton-Peuchot, Rémy Ghidossi
Vol. 52 No. 1 (2018): OENO One
31 December 2018
The impact of plant water status on the gas exchange, berry composition and wine quality of Chasselas grapes in Switzerland
Vivian Zufferey, Thibaut Verdenal, Agnès Dienes, Sandrine Belcher, Fabrice Lorenzini, Carole Koestel, Katia Gindro, Jorge E. Spangenberg, Olivier Viret, Jean-Laurent Spring
Vol. 52 No. 4 (2018): OENO One
17 June 2020
Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods
Jürgen Fritz, Miriam Athmann, Georg Meissner, Randolf Kauer, Uwe Geier, Roya Bornhütter, Hans Schultz
Vol. 54 No. 2 (2020): OENO One
6 November 2019
Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines
Ana Escudero, Ignacio Arias, Blanca Lacau, Jesús Astraín, Cristina Barón, Purificación Fernandez-Zurbano, Vicente Ferreira
Vol. 53 No. 4 (2019): OENO One
17 May 2021
Effects of sunlight exclusion on leaf gas exchange, berry composition, and wine flavour profile of Cabernet-Sauvignon from the foot of the north side of Mount Tianshan and a semi-arid continental climate
Hao-Cheng Lu, Wei Wei, Yu Wang, Chang-Qing Duan, Wu Chen, Shu-De Li, Jun Wang
Vol. 55 No. 2 (2021): OENO One
1 March 2021
Optimising grapevine summer stress responses and hormonal balance by applying kaolin in two Portuguese Demarcated Regions
Sara Bernardo, Lia-Tânia Dinis, Ana Luzio, Nelson Machado, Alexandre Gonçalves, Vicente Vives-Peris, Marta Pitarch-Bielsa, María F. López-Climent, Aureliano C. Malheiro, Carlos Correia, Aurelio Gómez-Cadenas, José Moutinho-Pereira
Vol. 55 No. 1 (2021): OENO One
25 August 2020
The influence of vine water regime on the leaf gas exchange, berry composition and wine quality of Arvine grapes in Switzerland
Vivian Zufferey, Thibaut Verdenal, Agnès Dienes, Sandrine Belcher, Fabrice Lorenzini, Carole Koestel, Marie Blackford, Gilles Bourdin, Katia Gindro, Jorge E. Spangenberg, Johannes Rösti, Olivier Viret, Christoph Carlen, Jean-Laurent Spring
Vol. 54 No. 3 (2020): OENO One
10 September 2021
A Basidiomycete fungus responsible for fresh mushroom off-flavour in wines: Crustomyces subabruptus, (Bourdot & Galzin) Jülich, 1978
Eric Meistermann, Stéphanie Villaumé, Delphine Goffette, Corinne Trarieux, Morvan Coarer, Claudie Roulland, Joëlle Dupont
Vol. 55 No. 3 (2021): OENO One
20 March 2018
Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine
Marine Gammacurta, Sophie Tempere, Stéphanie Marchand, Virginie Moine, Gilles de Revel
Vol. 52 No. 1 (2018): OENO One
11 October 2019
Aromatic complexity in Verdicchio wines: a case study
Silvia Carlin, Urska Vrhovsek, Andrea Lonardi, Lorenzo Landi, Fulvio Mattivi
Vol. 53 No. 4 (2019): OENO One
15 May 2019
Preliminary sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers
Alexander Willem Copper, Trent E. Johnson, Lukas Danner, Susan E.P. Bastian, Cassandra Collins
Vol. 53 No. 2 (2019): OENO One
17 September 2019
Unusual stilbene glucosides from Vitis vinifera roots
Iris Aja, Grégory Da Costa, Eric Pedrot, Marie-Laure Iglesias, Antonio Palos Pinto, Josep Valls, Nassima Chaher, M. Begoña Ruiz-Larrea, Jean-Michel Mérillon, Djebbar Atmani, José Ignacio Ruiz Sanz, Tristan Richard
Vol. 53 No. 3 (2019): OENO One
28 May 2021
Proximal sensing of vineyard soil and canopy vegetation for determining vineyard spatial variability in plant physiology and berry chemistry
Runze Yu, Luca Brillante, Nazareth Torres, Sahap Kaan Kurtural
Vol. 55 No. 2 (2021): OENO One
21 October 2022
Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)
Pablo Alonso González, Eva Parga Dans, Jordi Ballester
Vol. 56 No. 4 (2022): OENO One
24 October 2022
Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line
Jörg Gottmann, David Müller, Anna Maria Becker, Jochen Vestner, Jens Schuster, Ulrich Fischer
Vol. 56 No. 4 (2022): OENO One
27 February 2020
Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters
Rubén Del Barrio Galán, Marta Bueno Herrera, Pedro López de la Cuesta, Silvia Pérez-Magariño
Vol. 54 No. 1 (2020): OENO One
26 April 2021
Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine
Ivana Karabegović, Marko Malićanin, Bojana Danilović, Jelena Stanojević, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić
Vol. 55 No. 2 (2021): 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
13 February 2019
The use of nanofiltration membranes for the fractionation of polyphenols from grape pomace extracts
Sami Yammine, Robin Rabagliato, Xavier Vitrac, Martine Mietton Peuchot, Rémy Ghidossi
Vol. 53 No. 1 (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
1 July 2022
Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach
Samantha C. Fairbairn, Ana Rita Monforte, Jeanne Brand, António C. Silva Ferreira, Florian Bauer
Vol. 56 No. 3 (2022): OENO One
31 January 2014
Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains
Pilar Blanco, José Manuel Mirás-Avalos, E. Pereira, Daniel Fornos, Ignacio Orriols
Vol. 48 No. 1 (2014): Journal international des sciences de la vigne et du vin
28 July 2020
Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition
María Navarro, Adela Mena, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora
Vol. 54 No. 3 (2020): OENO One
25 June 2018
White wines from Narince grapes: impact of two different grape provenances on phenolic and volatile composition
Mustafa Bayram, Miyase Kayalar
Vol. 52 No. 2 (2018): OENO One
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
1 - 25 of 103 items 1 2 3 4 5 > >> 
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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.