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

A catalogue of cultivable yeasts from the microbiota of grape berries cv. Vinhão and Loureiro

Viviana Martins, Luís Costa, Rafaela Soares, Peter Ayogu, António Teixeira, Hernâni Gerós

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

Premières observations sur l'utilisation des levures sèches en vinification en blanc (*)

Suzanne Lafon-Lafourcade, Pascal Ribéreau-Gayon

Vol. 10 No. 3 (1976): Connaissance de la vigne et du vin

Yeast stress and death caused by the synergistic effect of ethanol and SO₂ during the second fermentation of sparkling wines

Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray

Vol. 55 No. 4 (2021): OENO One

Identification of grape berry indigenous epiphytic yeasts with in vitro and in vivo antagonistic activity towards pathogenic fungi

Peter Ayogu, António Teixeira, Hernâni Gerós, Viviana Martins

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

Microbial biofilms in oenology

Marianne Gosset, Christine Roques, Patricia Taillandier

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

Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown in the highlands of Southern Brazil

Ronaldo Kauê Mattos Rocha, Joel Andrioli, Fernando Joel Scariot, Luisa Vivian Schwarz, Ana Paula Longaray Delamare, Sergio Echeverrigaray

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

Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)

David Castrillo, Pilar Blanco

Vol. 56 No. 4 (2022): OENO One

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

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

Yeast diversity on grapes from Galicia, NW Spain: biogeographical patterns and the influence of the farming system

David Castrillo Cachón, Eva Rabuñal Crego, Noemi Neira González, Pilar Blanco Camba

Vol. 53 No. 3 (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

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

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

The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity

Marine Börlin, Cécile Miot-Sertier, Emmanuel Vinsonneau, Stéphane Becquet, Franck Salin, Marina Bely, Patrick Lucas, Warren Albertin, Jean-Luc Legras, Isabelle Masneuf-Pomarède

Vol. 54 No. 3 (2020): OENO One

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

Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria

Katja Suklje, Franc Čuš

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

Which microorganisms contribute to mousy off-flavour in our wines?

Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra

Vol. 57 No. 2 (2023): OENO One

The addition of wine yeast Starmerella bacillaris to grape skin surface influences must fermentation and glycerol production

Chiara Nadai, Alessio Giacomini, Viviana Corich

Vol. 55 No. 2 (2021): OENO One

Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

Emma C. Snyder, Vladimir Jiranek, Ana Hranilovic

Vol. 55 No. 2 (2021): 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

Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

Debra L. Inglis, Jennifer M. Kelly, Stephanie A. van Dyk, Lisa K. Dowling, Gary J. Pickering, Belinda Kemp

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

Reducing SO₂ content in wine by combining High Pressure and glutathione addition

Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka

Vol. 55 No. 1 (2021): OENO One

Sensory characterisation of Bordeaux red wines produced without added sulfites

Edouard Pelonnier-Magimel, Pinelopi Mangiorou, Darriet Philippe, Gilles de Revel, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Laurent Riquier, Pierre-Louis Teissedre, Cécile Thibon, Georgia Lytra, Sophie Tempère, Jean-Christophe Barbe

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

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