OENO One

Molecular characterization of Vitis vinifera L. local cultivars from volcanic areas (Canary Islands and Madeira) using SSR markers

Aromatic complexity in Verdicchio wines: a case study

The microvine, a model for studies in grapevine physiology and genetics

The effects of a moderate grape temperature increase on berry secondary metabolites

The use of nanofiltration membranes for the fractionation of polyphenols from grape pomace extracts

Impact of enological tannins on laccase activity

Modelling wine astringency from its chemical composition using machine learning algorithms

Terroir and typicity of Carignan from Maule Valley (Chile): the resurgence of a minority variety:

Foliar application of methyl jasmonate to Graciano and Tempranillo vines: effects on grape amino acid content during two consecutive vintages

Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy

Preliminary sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers:

Grapevine bud fertility under conditions of elevated carbon dioxide

Unravelling the complexities of wine: A big data approach to yeast assimilable nitrogen

Conversion to organic and biodynamic viticultural practices: impact on soil, grapevine development and grape quality

The significance of scion × rootstock interactions

Review of water deficit mediated changes in vine and berry physiology; Consequences for the optimization of irrigation strategies

The kinetics of grape ripening revisited through berry density sorting

Using common viticultural practices to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer red wines from a temperate climate wine region with very cool nights

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

State-of-the-art of tools and methods to assess vine water status

A 2-year multisite study of viticultural and environmental factors affecting rotundone concentration in Duras red wine

Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

Vineyard pruning weight assessment by machine vision: towards an on-the-go measurement system:

The influence of temperature and solar radiation on phenols in berry skin and maturity parameters of Vitis vinifera L. cv. Riesling

Modelling within-region spatiotemporal variability in grapevine phenology with high resolution temperature data

The state-of-the-art of grapevine biotechnology and new breeding technologies (NBTS):

Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin

Hexose efflux from the peeled grape berry

Chemical evaluation of Carcavelos fortified wine aged in Portuguese ( Quercus pyrenaica ) and French ( Quercus robur ) oak barrels at medium and high toast

Seasonal vine nutrient dynamics and distribution of Shiraz grapevines

Comparison of the anthocyanins composition of five wine-making grape cultivars cultivated in the Wujiaqu area of Xinjiang, China

Occurrence of yeast cell death associated with micronutrient starvation during wine fermentation varies with nitrogen sources

Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines

The effect of climate on Burgundy vintage quality rankings

Gradual responses of grapevine yield components and carbon status to nitrogen supply

Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

Impact of Tomato Black Ring Virus (TBRV) on quantitative and qualitative features of Vitis vinifera L. cv. Merlot and Cabernet franc

Ethanol sprays to release grapevine bud dormancy: a potential alternative to cyanamides

The microvine, a model to study the effect of temperature on grapevine latent bud development and fruitfulness

Impact of DNA purification method and primer selection on 16S rRNA gene metabarcoding on wine

Unusual stilbene glucosides from Vitis vinifera roots

Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models

Evaluation of grapevine trunk size by use of a handheld camera and three-dimensional modelling

Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine

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

In memoriam: Professor Gérard Seguin