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1 - 25 of 250 items 1 2 3 4 5 6 > >> 
14 April 2022
How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style
Heber Rodrigues, Dominique Valentin, Méven Otheguy, Jordi Ballester
Vol. 56 No. 2 (2022): OENO One
10 March 2022
Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines
Ranaweera K.R. Ranaweera, Adam M. Gilmore, Susan E.P. Bastian, Dimitra L. Capone, David W. Jeffery
Vol. 56 No. 1 (2022): OENO One
6 November 2019
Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models
Clément Miramont, Michael Jourdes, Torben Selberg, Henrik Vilstrup Juhl, Lars Nørgaard, Pierre-Louis Teissedre
Vol. 53 No. 4 (2019): OENO One
12 September 2022
Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation
Marie Blackford, Montaine Comby, Ágnes Dienes-Nagy, Liming Zeng, Marilyn Cléroux, Fabrice Lorenzini, Gilles Bourdin, Benoit Bach
Vol. 56 No. 3 (2022): OENO One
24 August 2021
Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels
Antoni Sánchez-Ortiz, Montserrat Nadal-Roquet Jalmar, Miriam Lampreave-Figueras, Josep Maria Mateo-Sanz
Vol. 55 No. 3 (2021): OENO One
4 January 2022
The stability of major and trace element concentrations from musts to Champagne during the production process
Robin Cellier, Sylvain Berail, Ekaterina Epova, Julien Barre, Fanny Claverie, Cornelis van Leeuwen, Stanislas Milcent, Patrick Ors, Olivier F.X. Donard
Vol. 56 No. 1 (2022): 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
21 December 2016
Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality
Olga Pascual, Jeanette Ortiz, Maruxa Roel, Nikolaos Kontoudakis, Mariona Gil, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora
Vol. 50 No. 4 (2016): 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
6 October 2020
Sensory characterisation of wines without added sulfites via specific and adapted sensory profile
Edouard Pelonnier-Magimel, Sara Windholtz, Isabelle Masneuf Pomarède, Jean-Christophe Barbe
Vol. 54 No. 4 (2020): OENO One
15 May 2017
How to adapt winemaking practices to modified grape composition under climate change conditions
Sylvie Dequin, Jean-Louis Escudier, Marina Bely, Jessica Noble, Warren Albertin, Isabelle Masneuf-Pomarède, Philippe Marullo, Jean-Michel Salmon, Jean Marie Sablayrolles
Vol. 51 No. 2 (2017): OENO One
4 March 2019
Impact of enological tannins on laccase activity
Adeline Vignault, Olga Pascual, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora
Vol. 53 No. 1 (2019): OENO One
22 July 2022
Microbial biofilms in oenology
Marianne Gosset, Christine Roques, Patricia Taillandier
Vol. 56 No. 3 (2022): 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
31 January 2020
Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking
Claudia Nioi, Maria Tiziana Lisanti, Soizic Lacampagne, Pascal Noilet, Martine Mietton Peuchot, Rémy Ghidossi
Vol. 54 No. 1 (2020): OENO One
22 March 2021
Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc
Paméla Nicolle, Kyle A. Williams, Paul Angers, Karine Pedneault
Vol. 55 No. 1 (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
3 August 2018
Composition of grape and wine from resistant vines varieties
Pierre-Louis Teissedre
Vol. 52 No. 3 (2018): OENO One
31 August 2022
Molecular characterisation of the current cultivars of Vitis vinifera L. in Lanzarote (Canary Islands, Spain) reveals nine individuals which correspond to eight new varieties and two new sports
Francesca Fort, Gemma Marsal, Josep Maria Mateo-Sanz, Violeta Pena, Juan Miguel Canals, Fernando Zamora
Vol. 56 No. 3 (2022): OENO One
21 October 2022
Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)
Pablo Alonso González, Eva Parga Dans, Jordi Ballester
Vol. 56 No. 4 (2022): OENO One
18 November 2020
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
Martín L. Fanzone, Santiago E. Sari, María V. Mestre, Anibal A. Catania, María J. Catelén, Viviana P. Jofré, María L. González-Miret, Mariana Combina, Fabio Vazquez, Yolanda P. Maturano
Vol. 54 No. 4 (2020): 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
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
15 July 2021
Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process
Rémy Junqua, Daniele Carullo, Giovanna Ferrari , Gianpiero Pataro, Rémy Ghidossi
Vol. 55 No. 3 (2021): OENO One
24 November 2022
Agrobiodiversity dynamics in a French wine-growing region
Antoine Doncieux, Olivier Yobrégat, Scott Prudham, Sophie Caillon, Delphine Renard
Vol. 56 No. 4 (2022): OENO One
1 - 25 of 250 items 1 2 3 4 5 6 > >> 
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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.