OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences

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  Año 2018, Vol. 52, Número 4

  • The substratostat - an automated near-infrared spectroscopy-based variable-feed system for the continuous alcoholic fed-batch fermentation of high gravity grape must at static sugar concentrations

    Charles Frohman, Ramón Mira de Orduña Heidinger

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  • Contribution of Mexican scholars to viticultural and oenological research: where do we stand?

    Guillermo Castillo, Liliana Castro López, Saúl Méndez

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  • Temperature-based zoning of the Bordeaux wine region

    Benjamin Bois, Daniel Joly, Hervé Quénol, Philippe Pieri, Jean-Pierre Gaudillère, Dominique Guyon, Etienne Saur, Cornelis van Leeuwen

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  • Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

    Rubén del Barrio Galán, Cristina Úbeda Aguilera, Mariona Gil, Nathalie Sieczkowski, Álvaro Peña Neira

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  • Is the typicality of “Provence Rosé wines” only a matter of color?

    Cécile Coulon-Leroy, Nathalie Poulzagues, Laure Cayla, Ronan Symoneaux, Gilles Masson

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  • The impact of plant water status on the gas exchange, berry composition and wine quality of Chasselas grapes in Switzerland

    Vivian Zufferey, Thibaut Verdenal, Ágnès Dienes-Nagy, Sandrine Belcher, Fabrice Lorenzini, Carole Koestel, Johannes Rösti, Katia Gindro, Jorge E. Spangenberg, Olivier Viret, Jean-Laurent Spring

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  • Effects of post-bloom low light and girdling on fruit set of "Vitis vinifera" (L.) cv. ‘Riesling’ and "Vitis labruscana" (L.) cv. ‘Concord’

    Diego Sebastiano Intrigliolo Molina, José Manuel Mirás Avalos, Alan Lakso

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  • A double-sigmoid model for grapevine bunch compactness development

    Javier Tello, Astrid Forneck

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