Chitosan and its applications in oenology

Cristóbal Lárez Velásquez

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

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Pere Pons-Mercadé, Sergi Anguela, Pol Giménez, José M. Heras, Nathalie Sieczkowski, Nicolas Rozès, Joan Miquel Canals, Fernando Zamora

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

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

A Basidiomycete fungus responsible for fresh mushroom off-flavour in wines: Crustomyces subabruptus, (Bourdot & Galzin) Jülich, 1978

Eric Meistermann, Stéphanie Villaumé, Delphine Goffette, Corinne Trarieux, Morvan Coarer, Claudie Roulland, Joëlle Dupont

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

Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

Rubén DEL BARRIO GALÁN, Cristina ÚBEDA, Mariona GIL, Nathalie SIECZKOWKI, Álvaro PEÑA

Vol. 52 No. 4 (2018): OENO One

Ochratoxin a occurrence in Greek dry and sweet wines

Marie-Jeanne Salaha, Maria Metafa, Panos Lanaridis

Vol. 41 No. 4 (2007): Journal international des sciences de la vigne et du vin

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

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

Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts

Erick Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, Jean-Roch Mouret

Vol. 57 No. 3 (2023): OENO One

Vine mealybugs disrupt biomass allocation in grapevine

Maria Schulze-Sylvester, José Antonio Corronca, Carolina Ivon Paris

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

Applications and interest of chitin, chitosan and their derivatives in enology

Aurélie Bornet, Pierre-Louis Teissedre

Vol. 39 No. 4 (2005): Journal international des sciences de la vigne et du vin

The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids

Johanna Döring, Frank Will, Otmar Löhnertz, Birgit Krause, Randolf Kauer

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

Effectiveness of chitosan preparations against Brettanomyces bruxellensis grown in culture media and red wines

Biljana Petrova, Zachary M. Cartwright, Charles G. Edwards

Vol. 50 No. 1 (2016): Journal international des sciences de la vigne et du vin

Correlation between water activity (aw) and microbial epiphytic communities associated with grapes berries

Guilherme Eduardo Martins, Cosimo Casini, Jean-Pierre Da Costa, Laurence Geny, Aline Lonvaud, Isabelle Masneuf-Pomarède

Vol. 54 No. 1 (2020): OENO One