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Found 16 items.
  • 13 August 2025
    Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study
    Laurie Favieres, Marion Bastien, Céline Poncet-Legrand, Thierry Doco, Aude Vernhet, Teddy Godet, Valérie Noelleau, Stéphanie Roi, Stéphanie Carrillo, Nathalie Sieczkowski, Julie Mekoue, Peggy Rigou
    Vol. 59 No. 3 (2025): OENO One
  • 20 January 2025
    A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile
    Mitja Martelanc, Davide Slaghenaufi, Tatjana Radovanović Vukajlović, Diana Alexandra Martin Rojas, Katja Suklje, Melita Sternad Lemut, Branka Mozetič Vodopivec, Lorena Butinar, Guillaume Antalick
    Vol. 59 No. 1 (2025): OENO One
  • 6 November 2019
    Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines
    Ana Escudero, Ignacio Arias, Blanca Lacau, Jesús Astraín, Cristina Barón, Purificación Fernandez-Zurbano, Vicente Ferreira
    Vol. 53 No. 4 (2019): OENO One
  • 5 November 2020
    Recent advancements in understanding the terroir effect on aromas in grapes and wines
    Cornelis van Leeuwen, Jean-Christophe Barbe, Philippe Darriet, Olivier Geffroy, Eric Gomès, Sabine Guillaumie, Pierre Helwi, Justine Laboyrie, Georgia Lytra, Nicolas Le Menn, Stéphanie Marchand, Magali Picard, Alexandre Pons, Armin Schüttler, Cécile Thibon
    Vol. 54 No. 4 (2020): OENO One
  • 29 February 2024
    A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines
    Patricia Claudel, Vincent Dumas, Cécile Thibon, Grégory Lemarquis, Nathalie Jaegli, Ana Sivsivadzé, Raymonde Baltenweck, Philippe Hugueney, Éric Duchêne
    Vol. 58 No. 1 (2024): OENO One
  • 31 December 1981
    Etude de la phase préfermentaire de la vinification: extraction et formation de certains composés de l'arôme; cas des terpenols, des aldehydes et des alcools en C6 *
    Robert Cordonnier, Claude L. Bayonove
    Vol. 15 No. 4 (1981): Connaissance de la vigne et du vin
  • 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
  • 2 December 2021
    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
  • 30 January 2025
    Insights into multiscale chemical characterisation for the understanding of berry maturation
    Jean-Claude Boulet, Emmanuelle Meudec, Marie-Agnes Ducasse, Elissa Abi-Habib, Sophie Le Gall, Xavier Falourd, Benedicte Bakan, Amidou Traore, Geraldine Lucchi, Karine Gourrat, Caroline Peltier, Céline Poncet-Legrand, Aude Vernhet, Veronique Cheynier
    Vol. 59 No. 1 (2025): OENO One
  • 22 June 2023
    Effects of shading nets as a form of adaptation to climate change on grapes production: a review
    Luca Pallotti, Oriana Silvestroni, Edoardo Dottori, Tania Lattanzi, Vania Lanari
    Vol. 57 No. 2 (2023): OENO One
  • 31 March 1989
    Recherche d'un matériel enzymatique adapté a l'hydrolyse des précurseurs d'arôme de nature glycosidique du raisin
    Robert Cordonnier, Ziya Günata, Raymond L. Baumes, Claude L. Bayonove
    Vol. 23 No. 1 (1989): Connaissance de la vigne et du vin
  • 4 December 2020
    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
  • 30 September 1990
    Action des glycosidases exogènes au cours de la vinification : libération de l'arôme a partir de précurseurs glycosidiques
    Ziya Günata, Isabelle Dugelay, Jean-Claude Sapis, Raymond L. Baumes, Claude L. Bayonove
    Vol. 24 No. 3 (1990): Journal international des sciences de la vigne et du vin
  • 5 August 2019
    Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin
    Antonios Kanavouras, Eleni Karanika, Frank A Coutelieris, Yorgos Kotseridis, Stamatina Kallithraka
    Vol. 53 No. 3 (2019): OENO One
  • 30 September 1988
    La macération pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des moûts
    Raymond L. Baumes, Claude L. Bayonove, Jean-Marie Barillère, J. L. Escudier, Robert Cordonnier
    Vol. 22 No. 3 (1988): Connaissance de la vigne et du vin
  • 30 June 1988
    Etude, dans le raisin, de l'activité β-glucosidase
    C. Biron, Robert Cordonnier, Ollivier Glory, Ziya Günata, Jean-Claude Sapis
    Vol. 22 No. 2 (1988): Connaissance de la vigne et du vin
1 - 16 of 16 items
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OENO One is published by the International Viticulture and Enlogy Society (IVES) | e-ISSN: 2494-1271 | Impact factor:  2.2
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.