Articles published in OENO One in February 2024

11 articles were published in OENO One – vine and wine in February 2024, click to read more:

• Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area
  Umberto Tarì, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, Margherita Modesti, Fabrizio Onofrio Fiorino, Andrea Bellincontro, Fabio Mencarelli
• Image-based sensing of salt stress in grapevine
  Giuseppe Montanaro, Nunzio Briglia, Angelo Petrozza, Antonio Carlomagno, Laura Rustioni, Francesco Cellini, Vitale Nuzzo
• Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines
  Jean-Claude Boulet, Aude Vernhet, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco
• Cultivar-dependent grape berry dehydration in later ripening phases may be associated with energy regulation and ionic homeostasis
  Yin Liu, Stephen Tyerman, Leigh Schmidtke, Suzy Rogiers
• How do Syrah winemakers from two different French regions conceptualise peppery wines?
  Olivier Geffroy, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, Thomas Baerenzung dit Baron, Marie Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, María Pilar Sáenz-Navajas
• Astringency perception in a red wine context – a review
  Brock A. Kuhlman, José L. Aleixandre-Tudo, John P. Moore, Wessel du Toit
• 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
• Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines
  Jessica Lea Mesquita, Carlos Escott, António Graça, Victor de Freitas, António Morata
• Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach
  Alice Argentero, Soline Caillé, Valérie Nolleau, Teddy Godet, Laetitia Mouls, Peggy Rigou
• Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France
  Jordi Ballester, Mirian Belascoin, Marivel Gonzalez-Hernandez, Eva Parga-Dans, Pablo Alonso González, Maria-Pilar Saenz-Navajas
• 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