Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines

Elías Obreque-Slier, Katherine Cortés-Araya, Marcela Medel-Marabolí, Remigio López-Solís

Vol. 57 No. 2 (2023): OENO One

Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc

Paméla Nicolle, Kyle A. Williams, Paul Angers, Karine Pedneault

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

Evolution of grape berries during ripening: investigations into the links between their mechanical properties and the extractability of their skin anthocyanins

Imen Zouid, René Siret, Emira Mehinagic, Chantal Maury, Michel Chevalier, Frédérique Jourjon

Vol. 44 No. 2 (2010): Journal international des sciences de la vigne et du vin

Influence of the liquid or gazeous nature of the grape berries environment on rheological properties and on colour and nitrogen extractabilities during conditions simulating the Beaujolais wine-making process

Philippe Abbal, J. Sarris, Martine Pradal, Jean-Luc Berger, Jean-Pierre Robin

Vol. 33 No. 2 (1999): Journal international des sciences de la vigne et du vin

Effects of transport conditions on the stability and sensory quality of wines

Prudence Fleur Tchouakeu Betnga, Edoardo Longo, Simone Poggesi, Emanuele Boselli

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

The sugarless grape trait characterised by single berry phenotyping

Antoine Bigard, Charles Romieu, Hernán Ojeda, Laurent Jean-Marie Torregrosa

Vol. 56 No. 3 (2022): OENO One

Firmness and grape berry maturation. Definition of different rheological parameters during the ripening

Jean-Pierre Robin, Philippe Abbal, Jean-Michel Salmon

Vol. 31 No. 3 (1997): Journal international des sciences de la vigne et du vin