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• 1 June 2026

  Analytical and sensory characterisation of Palo Cortado in comparison with Amontillado and Oloroso Sherry wines

  Alondra Brito Rendon, Manuel Malfeito-Ferreira, Cristina Mariana Lasanta Melero, Antonio Dionisio Morata Barrado

  Vol. 60 No. 2 (2026): 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
• 13 March 2026

  Sensory characterisation and consumer preference segmentation to meet the demand of changing trends in wine appreciation using minority grape varieties

  Rita Dias, Maria-Pilar Sáenz-Navajas, Manuel Malfeito-Ferreira

  Vol. 60 No. 1 (2026): OENO One
• 14 October 2024

  The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation

  Marie Courregelongue, Alexandre Pons

  Vol. 58 No. 4 (2024): 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
• 2 August 2024

  The relevant and complex role of ethanol in the sensory properties of model wines

  Arancha de-la-Fuente-Blanco, Ignacio Arias-Pérez, Ana Escudero, María-Pilar Sáenz-Navajas, Vicente Ferreira

  Vol. 58 No. 3 (2024): OENO One
• 26 January 2026

  Effect of glass swirling on the removal of ‘reductive’ off-odours caused by H₂S in wine

  Matija Lesković, Marlize Z. Bekker, Siyabonga Shoba, Jeanne Brand, Wessel Du Toit

  Vol. 60 No. 1 (2026): OENO One
• 9 January 2025

  Unravelling the influence of cluster thinning on wine quality: A narrative systematic review

  Cassie Marbach, Charlie Hall, Andreea Botezatu

  Vol. 59 No. 1 (2025): OENO One
• 30 September 2026

  Investigating the effect of glycerol and selected additives on the taste, mouthfeel, and perceived quality of de-alcoholised wine

  Ineke Herholdt, Wessel Du Toit, Jeanne Brand

  Vol. 60 No. 3 (2026): OENO One
• 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
• 5 October 2023

  Australian red wines made from non-traditional, emerging red grape varieties: distinguishing sensory profiles and consumer perceptions

  Jacob Alan Long, Laura V. Mezei, Lira Souza-Gonzaga, Trent Edward Johnson, Armando Maria Corsi, Susan E. P. Bastian

  Vol. 57 No. 4 (2023): OENO One
• 16 May 2025

  Are white wines from disease-resistant hybrid grapes comparable to Vitis vinifera? A chemical and sensory analysis from South Tyrol

  Gavin Duley, Adriana Teresa Ceci, Edoardo Longo, Aakriti Darnal, Emanuele Boselli

  Vol. 59 No. 2 (2025): OENO One
• 25 June 2026

  Bottle-ageing dynamics of Peruvian Negra Criolla red wine – linking sensory and hedonic evolution to sulfur dioxide and dissolved oxygen behaviour

  Jaime Laqui-Estaña, Elvis Ventura-Flores, Arnold Cristhian Manchego-Ticona, César Augusto Napa-Almeyda, Victor Cahuana, Elías Obreque-Slier, Erick Saldaña

  Vol. 60 No. 2 (2026): OENO One
• 20 April 2023

  Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts

  Méven Otheguy, Carole Honoré-Chedozeau, Dominique Valentin

  Vol. 57 No. 2 (2023): OENO One
• 4 November 2026

  Impact of closure permeability on the perception of minerality in white wines of different ages

  Samvel Nazaryan, Alexandre Pons, Christophe Loisel, Nicolas Galy, Dimitri Tixador, Jordi Ballester

  Vol. 60 No. 4 (2026): 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
• 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
• 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
• 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
• 2 October 2023

  Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending

  Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis

  Vol. 57 No. 4 (2023): OENO One
• 4 October 2024

  Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine

  Thi H. Nguyen, Daniel Zimmermann, Jonas Müller, Dominik Durner

  Vol. 58 No. 4 (2024): OENO One
• 7 September 2026

  A large-scale check-all-that-apply (CATA) study of the sensory characteristics of white and red wines produced from fungus-resistant grape varieties in the South of France

  Soline Caillé, Alain Samson, Olivier Geffroy, Stéphanie Roi, Christian Chervin, Valérie Olivier, Marc-Antoine Dolet, Caroline Paire, Foued Cheriet

  Vol. 60 No. 3 (2026): OENO One
• 21 November 2025

  Wine in a can: A consumer study in a traditional wine-producing region. Effect of the level of consumer involvement

  María-Pilar Sáenz-Navajas, Cristian Martínez Rodríguez, Purificación Fernández Zurbano, Dominique Valentin

  Vol. 59 No. 4 (2025): OENO One
• 19 February 2024

  Astringency perception in a red wine context – a review

  Brock A. Kuhlman, José L. Aleixandre-Tudo, John P. Moore, Wessel du Toit

  Vol. 58 No. 1 (2024): OENO One
• 22 April 2026

  Understanding the meaning and structure of tannin descriptors employed by wine experts

  María-Pilar Sáenz-Navajas, Marivel Gonzalez-Hernandez, Catarina Marques, Arancha de la Fuente, Carolina Castillo, Dominique Valentin

  Vol. 60 No. 2 (2026): OENO One