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• 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
• 30 November 2020

  Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration

  Stefano Brizzolara, Antonio Minnocci, Elena Yembaturova, Pietro Tonutti

  Vol. 54 No. 4 (2020): OENO One
• 30 September 1990

  Utilisation de Botrytis cinerea Pers. comme source d'enzymes pour la clarification des vins

  Zehavi Karmona, Nurit Bar-Nun, Alfred M. Mayer

  Vol. 24 No. 3 (1990): Journal international des sciences de la vigne et du vin
• 19 November 2021

  Screening of epiphytic rhizosphere-associated bacteria in Argentinian Malbec and Cabernet-Sauvignon vineyards for potential use as biological fertilisers and pathogen-control agents

  Mónica Oyuela Aguilar, Florencia Álvarez, Daniela Medeot, Edgardo Jofré, Liliana Semorile, Mariano Pistorio

  Vol. 55 No. 4 (2021): OENO One
• 30 June 1996

  Comparison of pectolytic and proteolytic activities of six clarifying commercial preparations. Incidence of secondary enzymatic activities on proteins in Champagne musts

  Laurent Berthier, Richard Marchal, Alain Maujean

  Vol. 30 No. 2 (1996): Journal international des sciences de la vigne et du vin
• 31 March 2003

  Electronic microscopy examination of the influence of purified enzymatic activities on grape skin cell wall

  Khalid Amrani Joutei, F. Ouazzani Chahdi, D. Bouya, Cédric Saucier, Yves Glories

  Vol. 37 No. 1 (2003): Journal international des sciences de la vigne et du vin