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• 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
• 16 October 2023

  Cu fractions in Shiraz and Pinot noir wines during bottle aging: rates of changes and capacity for conversion

  Xinyi Zhang, Andrew C. Clark

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

  Alternative strategies for eliminating hydrogen sulfide and methanethiol from wine: results and learnings

  Diego Sánchez-Gimeno, Eduardo Vela, Vicente Ferreira, Ignacio Ontañón

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

  Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation

  Antonio G. Cordente, Allie G. Kulcsar, Deanna Langone, Lisa Pisaniello, Tracey E. Siebert, Marlize Z. Bekker

  Vol. 58 No. 3 (2024): OENO One
• 24 June 2024

  The remarkable effects of the non-volatile matrix of wine on the release of volatile compounds evaluated by analysing their release to the headspaces

  Ricardo Lopez, Yan Wen, Vicente Ferreira

  Vol. 58 No. 2 (2024): OENO One
• 22 January 2025

  An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines

  Matteo Pollon, Clara Vitaggio, Fabrizio Ghinolfi, Filippo Amato, Luciano Cinquanta, Onofrio Corona

  Vol. 59 No. 1 (2025): 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
• 11 May 2021

  The influence of yeasts and copper sulphate addition on aroma of Viennese Rheinriesling wines

  Dragos Pavelescu, Maryam Ehsani, Bernhard Spangl

  Vol. 55 No. 2 (2021): OENO One
• 21 January 2026

  Photodegradation of riboflavin in white wine: impact of contrasting light sources and ethanol contents

  Isara Vongluanngam, John W. Blackman, Leigh M. Schmidtke, Kerry L. Wilkinson, Xinyi Zhang, Andrew C. Clark

  Vol. 60 No. 1 (2026): OENO One
• 31 January 2014

  Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution

  Georgia Lytra, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles de Revel, Jean-Christophe Barbe

  Vol. 48 No. 1 (2014): Journal international des sciences de la vigne et du vin
• 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
• 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
• 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
• 16 February 2026

  Preliminary exploration of polysulfide detection in wine using fluorescent probe SSP4 and A-TEEM spectroscopy

  Yu Hou, Marlize Z. Bekker, Tracey E. Siebert, David W. Jeffery

  Vol. 60 No. 1 (2026): OENO One
• 22 April 2026

  Sensory patterns and oxygen consumption kinetics in the oxidation of white, rosé and sparkling wines

  A. Manuel Aragón-Capone, Arancha de-la-Fuente-Blanco, Vicente Ferreira, Mónica Bueno

  Vol. 60 No. 2 (2026): OENO One
• 24 June 2022

  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
• 20 November 2023

  Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile

  Isabella Taglieri, Lorenzo Landi, Claudio D'Onofrio, Fabrizio Onofrio Fiorino, Gabriele Figoli, Cecile Thibon, Pascaline Redon, Chiara Sanmartin, Philippe Darriet, Andrea Bellincontro, Fabio Mencarelli

  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
• 23 June 2023

  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
• 28 February 2024

  Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach

  Alice Argentero, Soline Caillé, Valérie Nolleau, Teddy Godet, Laetitia Mouls, Peggy Rigou

  Vol. 58 No. 1 (2024): OENO One
• 20 February 2024

  Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines

  Domen Škrab, Paolo Sivilotti, Piergiorgio Comuzzo, Sabrina Voce, Davide Cisilino, Silvia Carlin, Panagiotis Arapitsas, Domenico Masuero, Urska Vrhovsek

  Vol. 58 No. 1 (2024): OENO One
• 16 June 2023

  Consumer response to wine made from smoke-affected grapes

  Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Mango Parker

  Vol. 57 No. 2 (2023): OENO One
• 9 March 2021

  Reducing SO₂ content in wine by combining High Pressure and glutathione addition

  Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka

  Vol. 55 No. 1 (2021): OENO One
• 20 July 2026

  Exploiting Torulaspora delbrueckii to enhance the volatile and sensory profile of Apulian white and rosé wines – impact of co-inoculation vs sequential fermentation strategies

  Gabriele Fioschi, Ilaria Prezioso, Chiara Digiorgio, Giuseppe Corcione, Ignazio Zara, Luigi Sanarica, Angela Capece, Leonardo D'Intino, Mario Gabrielli, Vito Michele Paradiso, Massimiliano Cardinale

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

  Effect of high hydrostatic pressure treatment and vine-shoot chips on the volatile fraction and sensorial profile of Chardonnay wines

  Mirella Noviello, Daniel Moreno, Nuno Martins, Vito Michele Paradiso, Francesco Caponio, Maria João Cabrita, M. Esperanza Valdés

  Vol. 59 No. 4 (2025): OENO One