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1 - 25 of 294 items 1 2 3 4 5 6 > >> 
8 October 2021
Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data
Lira Souza Gonzaga, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, David W. Jeffery
Vol. 55 No. 4 (2021): OENO One
30 June 2018
Sensory analysis of Ontario Riesling wines from various water status zones
James Willwerth, Andrew Reynolds, Isabelle Lesschaeve
Vol. 52 No. 2 (2018): OENO One
14 April 2021
Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties
Laura V. Mezei, Trent E. Johnson, Steven Goodman, Cassandra Collins, Susan E. P. Bastian
Vol. 55 No. 2 (2021): OENO One
24 December 2018
Is the typicality of “Provence Rosé wines” only a matter of color?
Cécile Coulon-Leroy, Nathalie Pouzalgues, Laure Cayla, Ronan Symoneaux, Gilles Masson
Vol. 52 No. 4 (2018): OENO One
11 January 2021
Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine
Maria P. Sáenz-Navajas, Ignacio Arias-Pérez, Sara Ferrero-del-Teso, Ana Escudero, Vicente Ferreira, Purificación Fernández-Zurbano, Dominique Valentin
Vol. 55 No. 1 (2021): OENO One
6 October 2020
Sensory characterisation of wines without added sulfites via specific and adapted sensory profile
Edouard Pelonnier-Magimel, Sara Windholtz, Isabelle Masneuf Pomarède, Jean-Christophe Barbe
Vol. 54 No. 4 (2020): OENO One
29 May 2019
Sensory attributes of wines made from vines of differing phosphorus status
Paul W. Skinner, Rie Ishii, Michael O’Mahony, Mark Matthews
Vol. 53 No. 2 (2019): 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
3 January 2022
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes
Mathilde Gadrat, Joël Lavergne, Catherine Emo, Pierre Louis Teissedre, Kleopatra Chira
Vol. 56 No. 1 (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
12 September 2022
Utilization of unmanned aerial vehicles for zonal winemaking in cool-climate Riesling vineyards
Briann Dorin, Andrew G. Reynolds, Marilyne Jollineau, Hyun-Suk Lee, Adam Shemrock
Vol. 56 No. 3 (2022): OENO One
2 December 2021
Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
Marie Denat, Dolores Pérez, José María Heras, María Pilar Sáenz-Navajas, Vicente Ferreira
Vol. 55 No. 4 (2021): OENO One
20 February 2023
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine
Léa Koenig, Ronan Symoneaux, Nathalie Pouzalgues, Véronique Cariou, Evelyne Vigneau, Cécile Coulon-Leroy
Vol. 57 No. 1 (2023): OENO One
1 July 2022
Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach
Samantha C. Fairbairn, Ana Rita Monforte, Jeanne Brand, António C. Silva Ferreira, Florian Bauer
Vol. 56 No. 3 (2022): OENO One
20 February 2020
Astringency subqualities and sensory perception of Tuscan Sangiovese wines
Alessandra Rinaldi, Virginie Moine, Luigi Moio
Vol. 54 No. 1 (2020): OENO One
19 November 2020
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions
Maria Alessandra Paissoni, Pierre Waffo-Teguo, Wen Ma, Michael Jourdes, Simone Giacosa, Susana Río Segade, Luca Rolle, Pierre-Louis Teissedre
Vol. 54 No. 4 (2020): OENO One
21 February 2022
Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate
Roberta De Bei, Xiaoyi Wang, Lukas Papagiannis, Cassandra Collins
Vol. 56 No. 1 (2022): OENO One
5 January 2023
Varietal thiols levels and sensory effects in South African Colombard wines
Rianco van Rooyen, Jeanne Brand, Wessel du Toit
Vol. 57 No. 1 (2023): OENO One
16 July 2020
Shoot thinning of Semillon in a hot climate did not improve yield and berry and wine quality
Roberta De Bei, Lukas Papagiannis, Sigfredo Fuentes, Matthew Gilliham, Steve Tyerman, Cassandra Collins, Xiaoyi Wang
Vol. 54 No. 3 (2020): 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
21 April 2021
Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles
Guillaume Antalick, Katja Šuklje, John W. Blackman, Leigh M. Schmidtke, Alain Deloire
Vol. 55 No. 2 (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
5 August 2022
Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels
Jordi Gombau, Pedro Cabanillas, Adela Mena, José Pérez-Navarro, Jaume Ramos, Agustí Torner, Francesca Fort, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Fernando Zamora
Vol. 56 No. 3 (2022): OENO One
3 March 2021
Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi
Alexander Willem Copper, Cassandra Collins, Susan E. P. Bastian, Trent E. Johnson, Dimitra L. Capone
Vol. 55 No. 1 (2021): OENO One
8 December 2022
Effect of SO2, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes
Silvia Motta, Antonio Tirelli, Maria Carla Cravero, Massimo Guaita, Antonella Bosso
Vol. 56 No. 4 (2022): OENO One
1 - 25 of 294 items 1 2 3 4 5 6 > >> 
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OENO One is published by the International Viticulture and Enlogy Society (IVES) - ISSN: 2494-1271 - Impact factor:  3.000
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.