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• 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
• 18 October 2024

  Influence of yeasts on wine acidity: new insights into Saccharomyces cerevisiae

  Charlotte Vion, Nadine Yeramian, Ana Hranilovic, Isabelle Masneuf-Pomarède, Philippe Marullo

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

  Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety

  Dimitrios Evangelos Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki , Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis

  Vol. 59 No. 1 (2025): OENO One
• 26 April 2021

  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
• 28 September 2020

  Modeling grape quality by multivariate analysis of viticulture practices, soil and climate

  Sandra Beauchet, Véronique Cariou, Christel Renaud-Gentie, Michel Meunier, René Siret, Marie Thiollet-Scholtus, Frédérique Jourjon

  Vol. 54 No. 3 (2020): OENO One
• 2 July 2024

  Use of non-Saccharomyces yeasts in the prise de mousse of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile

  Raffaele Guzzon, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, Roberto Larcher

  Vol. 58 No. 3 (2024): OENO One
• 26 July 2019

  Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

  Raúl F. Guerrero, Emma Cantos-Villar, María J. Ruiz-Moreno, Belén Puertas, Francisco J. Cuevas, José M. Moreno-Rojas

  Vol. 53 No. 3 (2019): OENO One
• 11 August 2023

  Wine acidification methods: a review

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

  Vol. 57 No. 3 (2023): 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
• 28 July 2020

  Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

  María Navarro, Adela Mena, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora

  Vol. 54 No. 3 (2020): OENO One
• 19 April 2024

  Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine

  Lia Tânia Dinis, Sandra Pereira, Irene Fraga, Sílvia M. Rocha, Carina Costa, Cátia Martins, Alice Vilela, Margarida Arrobas, José Moutinho-Pereira

  Vol. 58 No. 2 (2024): OENO One
• 28 March 2023

  Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation

  Haixia Deng, Meiyu Wang, Erhu Li

  Vol. 57 No. 1 (2023): OENO One
• 29 August 2023

  Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae. Role of nitrogen in the evolution of fermentation and aroma profile

  Adelaide Gallo, Raffaele Guzzon, Marco Ongaro, Mauro Paolini, Tiziana Nardin, Mario Malacarne, Tomas Roman, Roberto Larcher

  Vol. 57 No. 3 (2023): OENO One
• 5 August 2022

  Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels

  Jordi Gombau, Pedro Cabanillas, Adela Mena, José Pérez-Navarro, Jaume Ramos, Agustí Torner, Francesca Fort, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Fernando Zamora

  Vol. 56 No. 3 (2022): 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
• 9 January 2025

  Unravelling the influence of cluster thinning on wine quality: a narrative systematic review

  Cassie Marbach, Charlie Hall, Andreea Botezatu

  Vol. 59 No. 1 (2025): OENO One
• 2 June 2023

  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
• 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
• 24 March 2025

  Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses

  Stefano Pettinelli, Gianmarco Alfieri, Alessandro Bianchi, Federico Baris, Fabio Chinnici, Fabio Mencarelli, Andrea Bellincontro, Margherita Modesti

  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
• 21 July 2022

  Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids

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

  Vol. 56 No. 3 (2022): 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
• 19 May 2023

  Identifying the best parameters to determine genotype capability to retain adequate malic acid at harvest and in final wines

  Tommaso Frioni, Riccardo Collivasone, Ginevra Canavera, Matteo Gatti, Mario Gabrielli, Stefano Poni

  Vol. 57 No. 2 (2023): 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
• 24 December 2018

  Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

  Rubén DEL BARRIO GALÁN, Cristina ÚBEDA, Mariona GIL, Nathalie SIECZKOWKI, Álvaro PEÑA

  Vol. 52 No. 4 (2018): OENO One