Hexose efflux from the peeled grape berry

Predrag Nenad Božović, Suzy Rogiers, Alain Deloire

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

The substratostat - an automated near-infrared spectroscopy-based variable-feed system for fed-batch fermentation of grape must

Charles A Frohman, Ramón Mira de Orduña Heidinger

Vol. 52 No. 4 (2018): 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

The kinetics of grape ripening revisited through berry density sorting

Antoine Bigard, Charles Romieu, Yannick Sire, Mélanie Veyret, Hernan Ojéda, Laurent Torregrosa

Vol. 53 No. 4 (2019): OENO One

The influence of temperature and solar radiation on phenols in berry skin and maturity parameters of Vitis vinifera L. cv. Riesling

Melanie Brandt, Mathias Scheidweiler, Doris Rauhut, Claus-Dieter Patz, Frank Will, Holger Zorn, Manfred Stoll

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

Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations

Sarah M. Lyons, Sydney C. Morgan, Stephanie McCann, Samantha Sanderson, Brianne L. Newman, Tommaso Liccioli Watson, Vladimir Jiranek, Daniel M. Durall, Wesley F. Zandberg

Vol. 55 No. 3 (2021): OENO One

Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study

Jurrian Wilmink, Michael Breuer, Astrid Forneck

Vol. 56 No. 1 (2022): OENO One

Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO₂ and cooling during alcoholic fermentation

Erhu Li, Ramón Mira de Orduña Heidinger

Vol. 54 No. 2 (2020): OENO One

VineyardFACE: Investigation of a moderate (+20 %) increase of ambient CO₂ concentration on berry ripening dynamics and fruit composition of Cabernet-Sauvignon

Cécile Kahn, Susanne Tittmann, Ghislaine Hilbert, Christel Renaud, Eric Gomès, Manfred Stoll

Vol. 56 No. 2 (2022): OENO One

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

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

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

Trehalose and trehalose-6-phosphate induce stomatal movements and interfere with ABA-induced stomatal closure in grapevine

Magdalena Gamm, Marie-Claire Héloir, Marielle Adrian

Vol. 49 No. 3 (2015): Journal international des sciences de la vigne et du vin

The sugarless grape trait characterised by single berry phenotyping

Antoine Bigard, Charles Romieu, Hernán Ojeda, Laurent Jean-Marie Torregrosa

Vol. 56 No. 3 (2022): OENO One

Genome sequencing and oenologically relevant traits of the Uruguayan native yeast Issatchenkia terricola

Juliette Dourron, Stefani de Ovalle, Paula González-Pombo, Andrea Villarino, Ana Ramón, Alicia Costábile

Vol. 56 No. 3 (2022): OENO One

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

Effect of ‘loss of function’ mutation in SER1 in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces

Tom A. Lang, Michelle E. Walker, Paul K. Boss, Vladimir Jiranek

Vol. 56 No. 2 (2022): OENO One

Modelling of S. cerevisiae and T. delbrueckii pure culture fermentation in synthetic media using a compartmental nitrogen model

Paul Brou, Taillandier Patricia, Sandra Beaufort, Cédric Brandam

Vol. 54 No. 2 (2020): OENO One

Microbial biofilms in oenology

Marianne Gosset, Christine Roques, Patricia Taillandier

Vol. 56 No. 3 (2022): OENO One

¹H-NMR metabolomics for wine screening and analysis

Inès Le Mao, Grégory Da Costa, Tristan Richard

Vol. 57 No. 1 (2023): OENO One

First quantitative assessment of growth, sugar accumulation and malate breakdown in a single ripening berry

Rezk Shahood, Laurent Torregrosa, Stefania Savoi, Charles Romieu

Vol. 54 No. 4 (2020): OENO One

Single and cumulative effects of whole-vine heat events on Shiraz berry composition

Julia Claire Gouot, Jason Smith, Bruno Holzapfel, Celia Barril

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

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

Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal

Ana I. Monteiro, Helena Ferreira, Jorge V. Ferreira-Cardoso, Aureliano C. Malheiro, Eunice A. Bacelar

Vol. 56 No. 3 (2022): OENO One

Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

Jordi Gombau, Adeline Vignault, Olga Pascual, Sergio Gómez-Alonso, Esteban Gracía-Romero, Isidro Hermosín, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

Vol. 53 No. 3 (2019): OENO One