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• 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
• 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
• 23 April 2024

  Verbal descriptions modulate flavour perception and evaluation of wine: An exploratory study using Riesling and Muscat Bailey A wines

  Takuya Onuma

  Vol. 58 No. 2 (2024): OENO One
• 5 January 2026

  Managing a large sample of wines in sensory analysis: An example with Bordeaux red wines

  Marine Gammacurta, Pascaline Redon, Laurent Riquier, Jean-Christophe Barbe, Michael Jourdes, Axel Marchal, Stéphanie Marchand, Alexandre Pons, Gilles de Revel, Warren Albertin, Valérie Lavigne, Cécile Thibon, Georgia Lytra, Kleopatra Chira, Léa Lecomte Van Gelderen, Stéphanie Pérès, Éric Giraud-Heraud, Pierre-Louis Teissedre, Philippe Darriet, Sophie Tempère

  Vol. 60 No. 1 (2026): 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
• 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 March 2024

  New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol

  Marie Le Scanff, Axel Marchal

  Vol. 58 No. 1 (2024): OENO One
• 30 September 2015

  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
• 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
• 16 November 2020

  Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis vinifera L.) grown in a tropical semi-arid climate in Brazil

  Juliane Barreto de Oliveira, Olga Laureano, Rogério Castro, Giuliano Elias Pereira, Jorge Manuel Ricardo-da-Silva

  Vol. 54 No. 4 (2020): OENO One
• 8 November 2023

  Impact of cluster thinning and harvest date on berry volatile composition and sensory profile of Vitis sp. Seyval blanc and Vandal-Cliche

  Paméla Nicolle, Catherine Barthe, Martine Dorais, Gaëlle Dubé, Paul Angers, Karine Pedneault

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

  In a fully dealcoholised Chardonnay wine, sugar is a key driver of liking for young consumers

  Maeva Podworny, Laura Brian, Marianne Gosset, Magali Peter, Foued Cheriet, Olivier Geffroy

  Vol. 58 No. 4 (2024): OENO One
• 5 March 2025

  Wine amino acids of four autochthonous grape varieties from Southwest France: influencing factors and role in taste perception

  Auriane Figué, Frédéric Violleau, Marianne Gosset

  Vol. 59 No. 1 (2025): OENO One
• 24 June 2025

  Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines

  Sandra Feifel, Daniel Zimmermann, Melanie Schaub, Pascal Wegmann-Herr, Elke Richling, Dominik Durner

  Vol. 59 No. 2 (2025): OENO One
• 14 August 2023

  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
• 3 July 2025

  Using IR spectroscopy as a holistic monitoring approach in winemaking: A review

  Marianthi Basalekou

  Vol. 59 No. 3 (2025): OENO One
• 10 July 2023

  Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact

  Anne-Laure Gancel, Michaël Jourdes, Alexandre Pons, Pierre-Louis Teissedre

  Vol. 57 No. 3 (2023): OENO One
• 23 May 2019

  The influence of temperature and solar radiation on phenols in berry skin and maturity parameters of Vitis vinifera L. cv. Riesling

  Melanie Brandt, Mathias Scheidweiler, Doris Rauhut, Claus-Dieter Patz, Frank Will, Holger Zorn, Manfred Stoll

  Vol. 53 No. 2 (2019): OENO One
• 22 November 2024

  Modelling the climate changing concentrations of key red wine grape quality molecules using a flexible modelling approach

  Andrew Wood, Sebastian Vargas Soto, Gregory Gambetta, Doreen Schober, Lizzy Jeffers, Tim Coulson

  Vol. 58 No. 4 (2024): OENO One
• 4 November 2025

  Muscat is not dead: A sensory study of young adults’ olfactory appreciation revealed a marked preference for terpenic dry white wines made from this underrated variety

  Olivier Geffroy, Elisabeth Carlier, Marianne Gosset, Magali Peter, Léa Volmerange, Christian Chervin

  Vol. 59 No. 4 (2025): OENO One
• 14 November 2022

  Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach

  Olivier Geffroy, Grégory Pasquier, Marielle Pagès, Frédéric Violleau

  Vol. 56 No. 4 (2022): OENO One
• 6 November 2024

  Argentine Malbec market: comparative study of general chemical parameters and sensory properties within low, medium and high price segments

  Alfredo Draque, Martín L. Fanzone, Santiago E. Sari, Aníbal A. Catania

  Vol. 58 No. 4 (2024): OENO One
• 18 September 2023

  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
• 17 March 2023

  Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?

  Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray

  Vol. 57 No. 1 (2023): OENO One
• 27 July 2021

  Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations

  Sarah M. Lyons, Sydney C. Morgan, Stephanie McCann, Samantha Sanderson, Brianne L. Newman, Tommaso Liccioli Watson, Vladimir Jiranek, Daniel M. Durall, Wesley F. Zandberg

  Vol. 55 No. 3 (2021): OENO One