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• 5 September 2022

  The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

  Brannigan du Preez, Wessel du Toit, André de Villiers, José Luis Aleixandré-Tudo

  Vol. 56 No. 3 (2022): OENO One
• 4 November 2021

  Impact of microoxygenation on Pinot noir wines with different initial phenolic content

  Yi Yang, Rebecca Christina Deed, Leandro Dias Araujo, Paul Andrew Kilmartin

  Vol. 55 No. 4 (2021): OENO One
• 6 August 2019

  Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

  Jordi Gombau, Adeline Vignault, Olga Pascual, Sergio Gómez-Alonso, Esteban Gracía-Romero, Isidro Hermosín, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

  Vol. 53 No. 3 (2019): OENO One
• 2 September 2024

  Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars

  Alexander D. Gapinski, Suzanne M. Slack, Aude A. Watrelot

  Vol. 58 No. 3 (2024): OENO One
• 7 February 2022

  Grapevine rootstock genotypes influences berry and wine phenolic composition (Vitis vinifera L. cv. Pinot noir)

  Magali Blank, Sabrina Samer, Manfred Stoll

  Vol. 56 No. 1 (2022): OENO One
• 21 March 2025

  Antimicrobial properties of tannin extracts against the phytopathogenic oomycete Plasmopara viticola

  Anthony Pébarthé-Courrouilh, Michael Jourdes, Mathilde Theil-Bazingette, Anne-Laure Gancel, Pierre-Louis Teissedre, Josep Valls-Fonayet, Stephanie Cluzet

  Vol. 59 No. 1 (2025): OENO One
• 14 May 2019

  Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

  Magali Blank, Marco Hofmann, Manfred Stoll

  Vol. 53 No. 2 (2019): 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
• 8 July 2025

  Phenolics profiles in Marquette juice and wine were not affected by grapevine plant growth regulators applications

  Alexander Gapinski, Aude Watrelot

  Vol. 59 No. 3 (2025): OENO One
• 6 February 2024

  Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines

  Jean-Claude Boulet, Aude Vernhet, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco

  Vol. 58 No. 1 (2024): 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
• 23 May 2025

  Characterization of enological oak tannin extracts by a multi-analytical approach

  Kevin Pascotto, Héllène Hallé, Aude Watrelot, Aurélie Roland, Emmanuelle Meudec, Stephanie Carrillo, Bertrand Robillard, Nicolas Sommerer, Céline Poncet-Legrand, Véronique Cheynier

  Vol. 59 No. 2 (2025): OENO One
• 10 May 2019

  Single and cumulative effects of whole-vine heat events on Shiraz berry composition

  Julia Claire Gouot, Jason Smith, Bruno Holzapfel, Celia Barril

  Vol. 53 No. 2 (2019): OENO One
• 18 June 2021

  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
• 30 June 2017

  Oenological perspective of red wine astringency

  Ignacio García-Estévez, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas

  Vol. 51 No. 3 (2017): OENO One
• 9 January 2026

  Influence of terroirs on the phenolic composition and astringency of wines made from representative plots of Corbières subregions

  Alice Argentero, Ella Tyson, Lucas Suc, Frédéric Véran, Mathilde Bauducel, Alain Samson, Soline Caillé, Peggy Rigou, Laetitia Mouls

  Vol. 60 No. 1 (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
• 7 May 2020

  Vigor thresholded NDVI is a key early risk indicator of Botrytis bunch rot in vineyards

  Carolina Pañitrur-De la Fuente, Hector Valdés-Gómez, Jean Roudet, Nicolás Verdugo-Vásquez, Yaneris Mirabal, V. Felipe Laurie, Jean Pascal Goutouly, Cesar Acevedo Opazo, Marc Fermaud

  Vol. 54 No. 2 (2020): OENO One
• 1 August 2019

  Modelling wine astringency from its chemical composition using machine learning algorithms

  Maria P Sáenz-Navajas, Sara Ferrero-del-Teso, Miguel Romero, Darío Pascual, David Diaz, Vicente Ferreira, Purificación Fernández-Zurbano

  Vol. 53 No. 3 (2019): OENO One
• 24 January 2023

  Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines

  Alejandro Martínez-Moreno, Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza

  Vol. 57 No. 1 (2023): OENO One
• 25 February 2025

  Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines

  Ana Leticia Pérez Mendoza, Alejandro Martínez-Moreno, Encarna Gómez-Plaza, Belén Bautista-Ortín

  Vol. 59 No. 1 (2025): OENO One
• 28 March 2017

  Using of a combined approach by biochemical and image analysis to develop a new method to estimate seed maturity stage for Bordeaux area grapevine

  Amélie RABOT

  Vol. 51 No. 1 (2017): OENO One
• 9 May 2025

  Asynchronous accumulation of sugar and phenolics in grapevines following post-veraison leaf removal

  Mewael Kiros Assefa, Glen L. Creasy, Rainer W. Hofmann, Amber K. Parker

  Vol. 59 No. 2 (2025): OENO One
• 17 July 2024

  Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine

  Radmila Pajovic Scepanovic, Dusko Vuletic, Stefania Christofi, Stamatina Kallithraka

  Vol. 58 No. 3 (2024): 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