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• 9 January 2024

  Grape berry native yeast microbiota: advancing trends in the development of sustainable vineyard pathogen biocontrol strategies

  Peter Ayogu, Viviana Martins, Hernâni Gerós

  Vol. 58 No. 1 (2024): OENO One
• 8 August 2022

  A catalogue of cultivable yeasts from the microbiota of grape berries cv. Vinhão and Loureiro

  Viviana Martins, Luís Costa, Rafaela Soares, Peter Ayogu, António Teixeira, Hernâni Gerós

  Vol. 56 No. 3 (2022): 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
• 21 October 2021

  Yeast stress and death caused by the synergistic effect of ethanol and SO₂ during the second fermentation of sparkling wines

  Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray

  Vol. 55 No. 4 (2021): OENO One
• 22 July 2022

  Microbial biofilms in oenology

  Marianne Gosset, Christine Roques, Patricia Taillandier

  Vol. 56 No. 3 (2022): OENO One
• 6 March 2023

  Identification of grape berry indigenous epiphytic yeasts with in vitro and in vivo antagonistic activity towards pathogenic fungi

  Peter Ayogu, António Teixeira, Hernâni Gerós, Viviana Martins

  Vol. 57 No. 1 (2023): 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
• 19 April 2021

  Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation

  Benjamin Kuchen, Fabio Vazquez, Yolanda Paola Maturano, Gustavo J. E. Scaglia, Licia María Pera, Martha Dina Vallejo

  Vol. 55 No. 2 (2021): OENO One
• 2 November 2022

  Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)

  David Castrillo, Pilar Blanco

  Vol. 56 No. 4 (2022): OENO One
• 30 August 2024

  Critical areas for Brettanomyces bruxellensis contamination and biofilm formation in the cellar: on the origin of wine spoilage

  Paul Le Montagner, Laetitia Etourneau, Patricia Ballestra, Marguerite Dols-Lafargue, Warren Albertin, Julie Maupeu, Virginie Moine, Vincent Renouf, Isabelle Masneuf-Pomarède

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

  Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown in the highlands of Southern Brazil

  Ronaldo Kauê Mattos Rocha, Joel Andrioli, Fernando Joel Scariot, Luisa Vivian Schwarz, Ana Paula Longaray Delamare, Sergio Echeverrigaray

  Vol. 56 No. 2 (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
• 9 March 2023

  Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines

  Benjamín Kuchen, Emilio Hector Paroldi, María Sol Azcona, María Carla Groff, Licia Pera, Fabio Vazquez

  Vol. 57 No. 1 (2023): 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
• 16 May 2023

  Continuous automated microbial monitoring in laboratory-scale winemaking experiments

  Alexis Joran, Konstanze Schiessl, Géraldine Klein, Michael D. Besmer, Camille Eicher, Hervé Alexandre

  Vol. 57 No. 2 (2023): OENO One
• 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
• 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 October 2020

  Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

  Marina Tomašević, Stela Križanović, Damir Ježek, Natka Ćurko, Katarina Lukić, Karin Kovačević Ganić

  Vol. 54 No. 4 (2020): OENO One
• 21 April 2021

  Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

  Pere Pons-Mercadé, Sergi Anguela, Pol Giménez, José M. Heras, Nathalie Sieczkowski, Nicolas Rozès, Joan Miquel Canals, Fernando Zamora

  Vol. 55 No. 2 (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
• 29 February 2020

  Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation

  Alba Martín-García, Aitor Balmaseda, Albert Bordons, Cristina Reguant

  Vol. 54 No. 1 (2020): OENO One
• 9 September 2019

  Yeast diversity on grapes from Galicia, NW Spain: biogeographical patterns and the influence of the farming system

  David Castrillo Cachón, Eva Rabuñal Crego, Noemi Neira González, Pilar Blanco Camba

  Vol. 53 No. 3 (2019): OENO One
• 26 May 2020

  Modelling of S. cerevisiae and T. delbrueckii pure culture fermentation in synthetic media using a compartmental nitrogen model

  Paul Brou, Taillandier Patricia, Sandra Beaufort, Cédric Brandam

  Vol. 54 No. 2 (2020): OENO One
• 18 July 2022

  Genome sequencing and oenologically relevant traits of the Uruguayan native yeast Issatchenkia terricola

  Juliette Dourron, Stefani de Ovalle, Paula González-Pombo, Andrea Villarino, Ana Ramón, Alicia Costábile

  Vol. 56 No. 3 (2022): OENO One
• 20 April 2022

  Effect of ‘loss of function’ mutation in SER1 in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces

  Tom A. Lang, Michelle E. Walker, Paul K. Boss, Vladimir Jiranek

  Vol. 56 No. 2 (2022): OENO One