Quick jump to page content

  • Main Navigation
  • Main Content
  • Sidebar
  • Register
  • Login
  • Portal home

OENO One Logo

  • Articles
    • Recent articles
    • By issue
    • By author
    • All articles
  • About
    • Aims & Scope
    • Open Access policy
    • Editorial board
    • About IVES & OENO One
  • Submit and review
    • Peer review process
    • Guidelines for authors
    • Online submission
    • Guidelines for associate editors
    • Guidelines for reviewers
    • How to submit a review?
  • Members and partners
    • Members
    • Private partners
    • Institutional partners
  • Help and contact
    • FAQ
    • Contact
  1. Home /
  2. Search

Search

Advanced filters
1 - 25 of 538 items 1 2 3 4 5 6 > >> 
30 May 2023
The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines
Hannah Charnock, Gary Pickering, Belinda Kemp
Vol. 57 No. 2 (2023): OENO One
25 May 2023
Quantification of total polyphenol content in wine lees by conventional optical and photoacoustic spectroscopy
Ottó Dóka, Gitta Ficzek, Gergely Simon, Zsolt Zsófi, Szabolcs Villangó, György Végvári
Vol. 57 No. 2 (2023): OENO One
7 December 2020
Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
Manuela Costa, Luisa Fontes, Ana C. Correia, Uroš Miljić, António M. Jordão
Vol. 54 No. 4 (2020): OENO One
24 June 2022
Grape berry size is a key factor in determining New Zealand Pinot noir wine composition
Damian Martin, Melodie Lindsay, Paul Kilmartin, Leandro Dias Araujo, Tanya Rutan, Muriel Yvon, Lily Stuart, Franzi Grab, Tom Moore, Claire Scofield, Michelle Schurmann, Claire Grose
Vol. 56 No. 2 (2022): OENO One
30 April 2021
Effects of transport conditions on the stability and sensory quality of wines
Prudence Fleur Tchouakeu Betnga, Edoardo Longo, Simone Poggesi, Emanuele Boselli
Vol. 55 No. 2 (2021): OENO One
14 April 2021
Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties
Laura V. Mezei, Trent E. Johnson, Steven Goodman, Cassandra Collins, Susan E. P. Bastian
Vol. 55 No. 2 (2021): OENO One
28 September 2018
Resistant grape varieties and market acceptance: an evaluation based on experimental economics
Alejandro Fuentes Espinoza, Anne Hubert, Yann Raineau, Céline Franc, Éric Giraud-Héraud
Vol. 52 No. 3 (2018): OENO One
28 April 2023
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts
Alejandro Suárez, Heber Rodrigues, Samantha Williams, Purificación Fernández-Zurbano, Nicolas Depetris-Chauvin, Gregory Dunn, María-Pilar Sáenz-Navajas
Vol. 57 No. 2 (2023): OENO One
4 October 2021
Dietary and lifestyle habits of drinkers with preference for alcoholic beverage: does it really matter for public health? A review of the evidence
Rena I. Kosti, Chiara Di Lorenzo, Demosthenes B. Panagiotakos, George Sandeman, Nadia Frittella, Barbara Iasiello, Pierre-Louis Teissedre, Patrizia Restani
Vol. 55 No. 4 (2021): 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
31 August 2021
Modelling Chablis vintage quality in response to inter-annual variation in weather
Alex Biss, Richard Ellis
Vol. 55 No. 3 (2021): 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
20 October 2020
Silicon carbide (SiC) membranes in œnology: a laboratory-scale study
Mathilda Trevisan, Lucas Barthélémy, Rémy Ghidossi, Philippe Moulin
Vol. 54 No. 4 (2020): OENO One
4 January 2021
Understanding and managing nitrogen nutrition in grapevine: a review
Thibaut Verdenal, Ágnes Dienes-Nagy, Jorge E. Spangenberg, Vivian Zufferey, Jean-Laurent Spring, Olivier Viret, Johanna Marin-Carbonne, Cornelis van Leeuwen
Vol. 55 No. 1 (2021): OENO One
26 September 2017
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile
Mariana Tavares, António M. Jordão, Jorge M. Ricardo-da-Silva
Vol. 51 No. 3 (2017): OENO One
21 May 2021
Impact of oak wood ageing modalities on the (non)-volatile composition and sensory attributes of red wines
María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira
Vol. 55 No. 2 (2021): OENO One
20 April 2023
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts
Méven Otheguy, Carole Honoré-Chedozeau, Dominique Valentin
Vol. 57 No. 2 (2023): OENO One
27 November 2020
Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms
Vasiliki Summerson, Claudia Gonzalez Viejo, Damir D. Torrico, Alexis Pang, Sigfredo Fuentes
Vol. 54 No. 4 (2020): OENO One
20 October 2020
Big climate data assessment of viticultural conditions for wine quality determination in France
Ya-Lun S. Tsai, Shih-Yuan Lin
Vol. 54 No. 4 (2020): OENO One
5 December 2022
Weather potential for high-quality still wine from Chardonnay viticulture in different regions of the UK with climate change
Alex J. Biss, Richard H. Ellis
Vol. 56 No. 4 (2022): OENO One
19 June 2020
Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation
Enrico Serni, Ulrich Pedri, Josep Valls, Christoff Sanoll, Nikola Dordevic, Eva Überegger, Peter Robatscher
Vol. 54 No. 2 (2020): 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
4 August 2022
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality
Daniela Rosado, Ignacio Ramos-Tapia, Keith A. Crandall, Marcos Pérez-Losada, Jorge Domínguez
Vol. 56 No. 3 (2022): OENO One
28 September 2021
Influence of wine components on pellicle formation by pellicle-forming yeasts
Fumie Watanabe-Saito, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, Tohru Okuda
Vol. 55 No. 3 (2021): OENO One
3 January 2023
1H-NMR metabolomics for wine screening and analysis
Inès Le Mao, Grégory Da Costa, Tristan Richard
Vol. 57 No. 1 (2023): OENO One
1 - 25 of 538 items 1 2 3 4 5 6 > >> 
Advanced search
Submit Research

Members


Private and institutional partners


Newsletter/Notifications

Subscribe/Unsubscribe

Share

 

@OenoOne Tweets

@OenoOne Tweets

Hosted by UB
Privacy Statement Copyright and permission Contact
Connect with us :

 

OENO One is published by the International Viticulture and Enlogy Society (IVES) - ISSN: 2494-1271 - Impact factor:  3.000
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.