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Found 135 items.
  • 18 October 2024
    Influence of yeasts on wine acidity: new insights into Saccharomyces cerevisiae
    Charlotte Vion, Nadine Yeramian, Ana Hranilovic, Isabelle Masneuf-Pomarède, Philippe Marullo
    Vol. 58 No. 4 (2024): OENO One
  • 21 July 2022
    Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids
    Anne-Laure Gancel, Claire Payan, Tatiana Koltunova, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre
    Vol. 56 No. 3 (2022): OENO One
  • 3 August 2022
    Influence of succinic acid on Oenococcus oeni and malolactic fermentation
    Rafael Torres-Guardado, Nicolas Rozès, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons
    Vol. 56 No. 3 (2022): OENO One
  • 17 June 2021
    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
  • 11 August 2023
    Wine acidification methods: a review
    Claire Payan, Anne-Laure Gancel, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre
    Vol. 57 No. 3 (2023): OENO One
  • 15 April 2026
    Cryogenic fractionation as a post-fermentation strategy for partial dealcoholisation of red wine: impacts on acid balance, colour, and phenolics
    George Coles, Akshay Baboo, James Clapham
    Vol. 60 No. 2 (2026): 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
  • 12 November 2025
    Optimised loop-mediated isothermal amplification (LAMP) for reliable detection and quantification of lactic acid bacteria in red and white wines and musts
    Abdul Ghani, Sergi Ferrer
    Vol. 59 No. 4 (2025): OENO One
  • 10 September 2021
    New enzymatic method for estimating fumaric acid in wines
    Daniel Fernández-Vázquez, Nicolas Rozès, Joan Miquel Canals, Albert Bordons, Cristina Reguant, Fernando Zamora
    Vol. 55 No. 3 (2021): OENO One
  • 20 April 2022
    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
  • 21 July 2023
    Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines
    Reinhard Eder, Radmila Pajović Šćepanović, Danijela Raičević, Tatjana Popović, Karin Korntheuer, Silvia Wendelin, Astrid Forneck, Christian Philipp
    Vol. 57 No. 3 (2023): OENO One
  • 24 September 2020
    Identification of putative chemical markers in white wine (Chasselas) related to nitrogen deficiencies in vineyards
    Ágnes Dienes-Nagy, Guillaume Marti, Lise Breant, Fabrice Lorenzini, Pascal Fuchsmann, Daniel Baumgartner, Vivian Zufferey, Jean-Laurent Spring, Katia Gindro, Olivier Viret, Jean-Luc Wolfender, Johannes Rösti
    Vol. 54 No. 3 (2020): OENO One
  • 28 April 2026
    Understanding calcium tartrate precipitation in wines: A comprehensive study from soil and grapevine to stabilisation strategies before bottling
    Eleonora Cataldo, Mattia Fei, Aleš Eichmeier, Giovan Battista Mattii, Paola Domizio
    Vol. 60 No. 2 (2026): OENO One
  • 18 September 2023
    Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®
    Daniel Butron, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
    Vol. 57 No. 3 (2023): OENO One
  • 28 March 2023
    Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation
    Haixia Deng, Meiyu Wang, Erhu Li
    Vol. 57 No. 1 (2023): OENO One
  • 3 March 2026
    Changes in amino acid composition of still Chenin blanc wine during ageing on lees
    Chantal Maury, Vanessa Lançon-Verdier, Julie Frachet, Daoud Ounaissi, Renata Villalobos Enriquez, Margaux Renaud, François Litoux-Desrues
    Vol. 60 No. 1 (2026): OENO One
  • 5 March 2025
    Wine amino acids of four autochthonous grape varieties from Southwest France: influencing factors and role in taste perception
    Auriane Figué, Frédéric Violleau, Marianne Gosset
    Vol. 59 No. 1 (2025): OENO One
  • 24 October 2024
    Succinic acid significantly affects the global expression of Oenococcus oeni PSU-1
    Rafael Torres-Guardado, Braulio Esteve-Zarzoso, Nicolas Rozès, Albert Bordons, Cristina Reguant
    Vol. 58 No. 4 (2024): 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
  • 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 March 2020
    Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines
    Rosario Sánchez-Gómez, Eva P. Pérez-Álvarez, Rosario Salinas, Ana Gonzalo-Diago, Amaya Zalacain, Teresa Garde-Cerdan
    Vol. 54 No. 1 (2020): OENO One
  • 23 May 2019
    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
  • 3 January 2023
    1H-NMR metabolomics for wine screening and analysis
    Inès Le Mao, Grégory Da Costa, Tristan Richard
    Vol. 57 No. 1 (2023): OENO One
  • 15 March 2023
    The grapevine metabolite profile of phloem sap is modified by flavescence dorée
    António Teixeira, Henrique Noronha, Sarah Frusciante, Gianfranco Diretto, Hernâni Gerós
    Vol. 57 No. 1 (2023): OENO One
  • 29 August 2023
    Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae. Role of nitrogen in the evolution of fermentation and aroma profile
    Adelaide Gallo, Raffaele Guzzon, Marco Ongaro, Mauro Paolini, Tiziana Nardin, Mario Malacarne, Tomas Roman, Roberto Larcher
    Vol. 57 No. 3 (2023): OENO One
1 - 25 of 135 items 1 2 3 4 5 6 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) | e-ISSN: 2494-1271 | Impact factor:  2.2
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.