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• 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
• 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
• 22 February 2024

  Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines

  Jessica Lea Mesquita, Carlos Escott, António Graça, Victor de Freitas, António Morata

  Vol. 58 No. 1 (2024): OENO One
• 28 March 2017

  A review of the current knowledge of red wine colour.

  Victor Armando Pereira de Freitas, Ana Fernandes, Joana Oliveira, Natércia Teixeira, Nuno Mateus

  Vol. 51 No. 1 (2017): OENO One
• 27 February 2023

  Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. Callet) in a Mediterranean climate

  Alicia Pou, Pedro Balda, Josep Cifre, Joan Manuel Ochogavia, Belén Ayestaran, Zenaida Guadalupe, Miquel Llompart, Josefina Bota, Leticia Martínez

  Vol. 57 No. 1 (2023): OENO One
• 7 September 2023

  Effects of laccase from Botrytis cinerea on the oxidative degradation of anthocyanins

  Pol Giménez, Arnau Just-Borràs, Jordi Gombau, Joan Miquel Canals, Fernando Zamora

  Vol. 57 No. 3 (2023): OENO One
• 4 November 2021

  Impact of microoxygenation on Pinot noir wines with different initial phenolic content

  Yi Yang, Rebecca Christina Deed, Leandro Dias Araujo, Paul Andrew Kilmartin

  Vol. 55 No. 4 (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
• 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
• 2 August 2024

  Amending high sugar in V. vinifera cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers

  Billy Xynas, Christopher Barnes, Kate Howell

  Vol. 58 No. 3 (2024): OENO One
• 21 August 2020

  Color change of bottled white wines as a quality indicator

  Antonios Kanavouras, Frank Coutelieris, Eleni Karanika, Yorgos Kotseridis, Stamatina Kallithraka

  Vol. 54 No. 3 (2020): 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 October 2022

  Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard

  Paola Tessarin, Arianna Ricci, Gabriele Baraldi, Alessandra Lombini, Giuseppina P. Parpinello, Adamo Domenico Rombolà

  Vol. 56 No. 4 (2022): OENO One
• 5 August 2024

  Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs

  Alice Argentero, Soline Caillé, Floriano Joaquim Engenheiro, Bénédicte Fontez, Peggy Rigou, Laetitia Mouls

  Vol. 58 No. 3 (2024): 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
• 28 July 2020

  Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

  María Navarro, Adela Mena, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora

  Vol. 54 No. 3 (2020): 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
• 19 May 2023

  An investigation of vine water status as a major factor in the quality of Merlot wine produced in terraced and non-terraced vineyards in the Vipava Valley, Slovenia

  Alenka Mihelčič, Andreja Vanzo, Paolo Sivilotti, Borut Vrščaj, Klemen Lisjak

  Vol. 57 No. 2 (2023): OENO One
• 26 July 2019

  Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

  Raúl F. Guerrero, Emma Cantos-Villar, María J. Ruiz-Moreno, Belén Puertas, Francisco J. Cuevas, José M. Moreno-Rojas

  Vol. 53 No. 3 (2019): OENO One
• 29 August 2024

  Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age

  Julie Mekoue Nguela, Nathalie Sieczkowski, Aude Vernhet

  Vol. 58 No. 3 (2024): OENO One
• 24 June 2022

  Grape berry size is a key factor in determining New Zealand Pinot noir wine composition

  Damian Martin, Melodie Lindsay, Paul Kilmartin, Leandro Dias Araujo, Tanya Rutan, Muriel Yvon, Lily Stuart, Franzi Grab, Tom Moore, Claire Scofield, Michelle Schurmann, Claire Grose

  Vol. 56 No. 2 (2022): 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
• 28 March 2017

  Using of a combined approach by biochemical and image analysis to develop a new method to estimate seed maturity stage for Bordeaux area grapevine

  Amélie RABOT

  Vol. 51 No. 1 (2017): OENO One
• 6 February 2024

  Image-based sensing of salt stress in grapevine

  Giuseppe Montanaro, Nunzio Briglia, Angelo Petrozza, Antonio Carlomagno, Laura Rustioni, Francesco Cellini, Vitale Nuzzo

  Vol. 58 No. 1 (2024): OENO One
• 24 January 2023

  Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines

  Alejandro Martínez-Moreno, Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza

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