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Found 148 items.
  • 24 June 2025
    Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines
    Sandra Feifel, Daniel Zimmermann, Melanie Schaub, Pascal Wegmann-Herr, Elke Richling, Dominik Durner
    Vol. 59 No. 2 (2025): OENO One
  • 17 July 2024
    Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine
    Radmila Pajovic Scepanovic, Dusko Vuletic, Stefania Christofi, Stamatina Kallithraka
    Vol. 58 No. 3 (2024): OENO One
  • 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
  • 11 October 2024
    Optimisation of SPME Arrow GC/MS method for determination of wine volatile organic compounds
    Ivana Tomaz, Iva Šikuten, Valentina Tuščić, Nera Rendulić, Darko Preiner, Nina Buljević, Ana-Marija Jagatić Korenika, Ana Jeromel
    Vol. 58 No. 4 (2024): OENO One
  • 8 July 2025
    Phenolics profiles in Marquette juice and wine were not affected by grapevine plant growth regulators applications
    Alexander Gapinski, Aude Watrelot
    Vol. 59 No. 3 (2025): OENO One
  • 13 January 2025
    Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives
    Carlos Artur Nascimento Alves, Aline Biasoto, Grace da Silva Nunes, Hélio Oliveira do Nascimento, Ronaldo Ferreira do Nascimento, Inglides Gomes Oliveira, Patrícia Coelho de Souza Leão, Lucicléia Barros de Vasconcelos
    Vol. 59 No. 1 (2025): OENO One
  • 29 January 2024
    Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes
    Emily S. Stoffel, Taylor M. Robertson, Anibal A. Catania, Luis F. Castro, L. Federico Casassa
    Vol. 58 No. 1 (2024): OENO One
  • 15 May 2025
    Screening of Italian red wines for quercetin precipitation risk index
    Alessandra Luciano, Luigi Picariello, Luigi Moio, Angelita Gambuti
    Vol. 59 No. 2 (2025): 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 December 2020
    Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
    Manuela Costa, Luisa Fontes, Ana C. Correia, Uroš Miljić, António M. Jordão
    Vol. 54 No. 4 (2020): OENO One
  • 2 September 2024
    Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars
    Alexander D. Gapinski, Suzanne M. Slack, Aude A. Watrelot
    Vol. 58 No. 3 (2024): OENO One
  • 27 July 2016
    The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
    Ana Belén Bautista-Ortín, Naiara Busse-Valverde, José Ignacio Fernández-Fernández, Encarnación Gómez-Plaza, Rocío Gil-Muñoz
    Vol. 50 No. 2 (2016): Journal international des sciences de la vigne et du vin
  • 9 March 2021
    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
  • 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
  • 20 November 2025
    Effect of high hydrostatic pressure treatment and vine-shoot chips on the volatile fraction and sensorial profile of Chardonnay wines
    Mirella Noviello, Daniel Moreno, Nuno Martins, Vito Michele Paradiso, Francesco Caponio, Maria João Cabrita, M. Esperanza Valdés
    Vol. 59 No. 4 (2025): OENO One
  • 5 April 2023
    Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model
    Marion Breniaux, Fabrice Bonnaudin, Gilles Ruffié, Melina Petrel, Isabelle Svahn, Etienne Gontier, Rémy Ghidossi
    Vol. 57 No. 2 (2023): OENO One
  • 4 December 2023
    Impact of mannoproteins from different yeast species on wine properties
    Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, Benoit Divol
    Vol. 57 No. 4 (2023): 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
  • 22 January 2025
    An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines
    Matteo Pollon, Clara Vitaggio, Fabrizio Ghinolfi, Filippo Amato, Luciano Cinquanta, Onofrio Corona
    Vol. 59 No. 1 (2025): OENO One
  • 18 June 2021
    Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes
    Anne-Laure Gancel, Adeline Vignault, Etienne Pilard, Clément Miramont, Michaël Jourdes, Marc Fermaud, Jean Roudet, Fernando Zamora, Pierre-Louis Teissedre
    Vol. 55 No. 2 (2021): OENO One
  • 4 August 2025
    Understanding ashy flavor recognition thresholds in Pinot noir wines
    Jenna Fryer, Camilla Sartori, Jillian Thrall, Elizabeth Tomasino
    Vol. 59 No. 3 (2025): OENO One
  • 18 May 2026
    Influence of pressing conditions on the chemical composition, oxygen consumption rate and tyrosinase activity of the grape must
    Aitor García-Roldán, Antoni Canalda-Sabaté, Nadia Gregori, Jordi Gombau, Marco Bustamante-Quiñones, Francesca Fort, Richard Marchal, Théodore Tillement, Coraline Duroux, Joan Miquel Canals, Fernando Zamora
    Vol. 60 No. 2 (2026): OENO One
  • 23 September 2024
    Valorisation of white wine lees: optimisation of subcritical water extraction of antioxidant compounds
    Benjamin Poulain, Delphine Winstel, Arnaud Massot, Virginie Moine, Claudia Nioi
    Vol. 58 No. 3 (2024): OENO One
  • 26 September 2017
    Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile
    Mariana Tavares, António M. Jordão, Jorge M. Ricardo-da-Silva
    Vol. 51 No. 3 (2017): OENO One
  • 9 May 2025
    Asynchronous accumulation of sugar and phenolics in grapevines following post-veraison leaf removal
    Mewael Kiros Assefa, Glen L. Creasy, Rainer W. Hofmann, Amber K. Parker
    Vol. 59 No. 2 (2025): OENO One
1 - 25 of 148 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.