Sensory and aroma impact of mitigation strategies against sunburn in Riesling

Caterina Szmania, Jonas Waber, Jochen Bogs, Ulrich Fischer

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

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

Perception and acceptance of white wines by consumers belonging to different age groups

Beatrix Bazala, Mathilde Knoll, Eva Derndorfer

Vol. 49 No. 3 (2015): Journal international des sciences de la vigne et du vin

Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®

Daniel Butron, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez

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

The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries

Ádám István Hegyi, Margot Otto, József Geml, Júlia Hegyi-Kaló, Adrienn Geiger, Richárd Golen, Adrienn Gomba-Tóth, Kálmán Zoltán Váczy

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

Chinese localisation of wine aroma descriptors: an update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test

Gang Jin, Xi Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen, Wen MA

Vol. 56 No. 1 (2022): OENO One

Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira

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

Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes

Anne-Laure Gancel, Adeline Vignault, Etienne Pilard, Clément Miramont, Michaël Jourdes, Marc Fermaud, Jean Roudet, Fernando Zamora, Pierre-Louis Teissedre

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

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

Which microorganisms contribute to mousy off-flavour in our wines?

Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra

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

Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation

Enrico Serni, Ulrich Pedri, Josep Valls, Christoff Sanoll, Nikola Dordevic, Eva Überegger, Peter Robatscher

Vol. 54 No. 2 (2020): OENO One

Aromatic maturity is a cornerstone of terroir expression in red wine

Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Agnès Destrac-Irvine, Mark Gowdy, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Marc Plantevin, Xavier Poitou, Alexandre Pons, Cécile Thibon

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

Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine

Ivana Karabegović, Marko Malićanin, Bojana Danilović, Jelena Stanojević, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić

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

Aromatic complexity in Verdicchio wines: a case study

Silvia Carlin, Urska Vrhovsek, Andrea Lonardi, Lorenzo Landi, Fulvio Mattivi

Vol. 53 No. 4 (2019): OENO One

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

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

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

Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines

María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira

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

Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions

Meredith J. Persico, Donald E. Smith, Maria S. Smith, Helene Hopfer, Michela Centinari

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

3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area

Olivier Geffroy, Mélanie Armario, Axel Fontaine, Marie Fourure, Grégory Pasquier, Tiphaine Semadeni, Christian Chervin

Vol. 54 No. 4 (2020): OENO One

Wine acidification methods: a review

Claire Payan, Anne-Laure Gancel, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre

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

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

The effects of a moderate grape temperature increase on berry secondary metabolites

Jing Wu, Julie Drappier, Ghislaine Hilbert, Sabine Guillaumie, Zhanwu Dai, Laurence Geny, Serge Delrot, Philippe Darriet, Cécile Thibon, Philippe Pieri

Vol. 53 No. 2 (2019): OENO One

In situ measurement of light transmission into wine bottles and calculation of shelf life

Zsófia Laposa, Soma Vesztergom, Marianna Kocsis, Ernő Keszei

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

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