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• 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
• 5 May 2020

  Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction

  Sami Yammine, Cristèle Delsart, Xavier Vitrac, Martine Mietton Peuchot, Rémy Ghidossi

  Vol. 54 No. 2 (2020): 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
• 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
• 2 January 2023

  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
• 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
• 7 March 2024

  New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol

  Marie Le Scanff, Axel Marchal

  Vol. 58 No. 1 (2024): OENO One
• 14 January 2025

  Polyphenolic compounds in Sauvignon Blanc - from grapes to wine

  Davin Williams, Anscha Zietsman, Jeanne Brand, Hans Eyeghe-Bickong, Melané Vivier

  Vol. 59 No. 1 (2025): 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
• 4 August 2022

  Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality

  Daniela Rosado, Ignacio Ramos-Tapia, Keith A. Crandall, Marcos Pérez-Losada, Jorge Domínguez

  Vol. 56 No. 3 (2022): OENO One
• 29 July 2019

  Selecting ultrafiltration membranes for fractionation of high added value compounds from grape pomace extracts

  Sami Yammine, Robin Rabagliato, Xavier Vitrac, Martine Mietton Peuchot, Rémy Ghidossi

  Vol. 53 No. 3 (2019): OENO One
• 5 February 2024

  Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area

  Umberto Tarì, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, Margherita Modesti, Fabrizio Onofrio Fiorino, Andrea Bellincontro, Fabio Mencarelli

  Vol. 58 No. 1 (2024): OENO One
• 19 November 2020

  Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions

  Maria Alessandra Paissoni, Pierre Waffo-Teguo, Wen Ma, Michael Jourdes, Simone Giacosa, Susana Río Segade, Luca Rolle, Pierre-Louis Teissedre

  Vol. 54 No. 4 (2020): OENO One
• 25 February 2020

  The impact of cluster thinning and leaf removal timing on the grape quality and concentration of monomeric anthocyanins in Cabernet-Sauvignon and Probus (Vitis vinifera L.) wines

  Dragoslav Ivanišević, Mladen Kalajdžić, Mato Drenjančević, Vladimir Puškaš, Nada Korać

  Vol. 54 No. 1 (2020): OENO One
• 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
• 18 October 2024

  Impact of Botrytis cinerea on γ-Nonalactone concentration: analysis of New Zealand white wines using SIDA-SPE-GC-MS

  Gillean Miller, David Barker, Lisa Pilkington, Rebecca Deed

  Vol. 58 No. 4 (2024): 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
• 30 January 2025

  Insights into multiscale chemical characterisation for the understanding of berry maturation

  Jean-Claude Boulet, Emmanuelle Meudec, Marie-Agnes Ducasse, Elissa Abi-Habib, Sophie Le Gall, Xavier Falourd, Benedicte Bakan, Amidou Traore, Geraldine Lucchi, Karine Gourrat, Caroline Peltier, Céline Poncet-Legrand, Aude Vernhet, Veronique Cheynier

  Vol. 59 No. 1 (2025): OENO One
• 7 June 2024

  Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for Vitis vinifera cv. Shiraz winemaking

  Billy Xynas, Christopher Barnes, Kate Howell

  Vol. 58 No. 2 (2024): OENO One
• 10 March 2019

  Terroir and typicity of Carignan from Maule Valley (Chile): the resurgence of a minority variety

  Gastón Gutiérrez-Gamboa, Yerko Moreno-Simunovic

  Vol. 53 No. 1 (2019): 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
• 31 December 2015

  Potential of landrace winery by-products (Vitis vinifera L.) as a source of phenolic compounds with antioxidant properties

  Maria Carme Garau, María Reyes González-Centeno, Joana Maria Luna, Antoni Negre, Carmen Rosselló, Antoni Femenia

  Vol. 49 No. 4 (2015): Journal international des sciences de la vigne et du vin
• 15 July 2021

  Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process

  Rémy Junqua, Daniele Carullo, Giovanna Ferrari , Gianpiero Pataro, Rémy Ghidossi

  Vol. 55 No. 3 (2021): OENO One
• 18 November 2020

  Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality

  Martín L. Fanzone, Santiago E. Sari, María V. Mestre, Anibal A. Catania, María J. Catelén, Viviana P. Jofré, María L. González-Miret, Mariana Combina, Fabio Vazquez, Yolanda P. Maturano

  Vol. 54 No. 4 (2020): OENO One
• 14 May 2019

  Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

  Magali Blank, Marco Hofmann, Manfred Stoll

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