Australian Journal of Grape and Wine Research

Papers
(The median citation count of Australian Journal of Grape and Wine Research is 2. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-04-01 to 2025-04-01.)
ArticleCitations
Nitrogen dynamics and fertilisation use efficiency: carry‐over effect of crop limitation30
Winegrape cultivars ( Vitis vinifera ) vary in susceptibility to the grapevine trunk pathogens Eutypa lata and Diplodia ser25
Ethephon‐induced leaf senescence increases the concentration of yeast‐assimilable nitrogen in grape must (Vitis viniferacv. Riesling)19
2021 Fellows of the Society18
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Effect of non‐Saccharomycesyeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation17
Evaluating the Potential of High-Resolution Visible Remote Sensing to Detect Shiraz Disease in Grapevines17
Respectful Pruning Improves Grapevine Development: A Case Study in Young Vineyards15
Assessment of phenology, growth characteristics and berry composition in a hot Australian climate to identify wine cultivars adapted to climate change12
Rootstock effects on growth and fruit composition of low‐yielding winegrape cultivars grown in a hot Australian climate12
Effects of Rootstock Bunches on the Qualitative Properties and Antioxidant Activity of Seedless Grapes (Vitis vinifera) during Cold Storage with Molecular Docking of the Peptides11
Viticultural Soil Testing Using Electronic Noses11
Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste11
Rootstock‐conferred traits affect the water use efficiency of fruit production in Shiraz11
Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must11
Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine10
Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine9
Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine9
Carbon balance in grapevines (Vitis viniferaL.): effect of environment, cultivar and phenology on carbon gain, losses and allocation9
Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high‐throughput phenotyping9
The Genome Assembly of Vitis vinifera cv. Shiraz9
Development of new wine‐, dried‐ and tablegrape scions and rootstocks for Australian viticulture: past, present and future9
Exploring Interactions Between Vineyard Performance, Grape and Wine Composition and Subregional Boundaries—The Terroir of Barossa Shiraz9
In-the-Field Authentication of Grapevine (Vitis vinifera L.) cv: Albariño Using Chlorotype Discrimination and a Single SNP Interrogation by LAMP8
How Rootstocks Impact the Scion Vigour and Vine Performance of Vitis vinifera L. cv. Tempranillo8
From Roots to Leaves: Understanding Consumer Acceptance in Implementing Climate-Resilient Strategies in Viticulture8
Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine7
Spatial and Temporal Trends in the Timing of Budburst for Australian Wine Regions7
Connection matters: exploring the implications of scion–rootstock alignment in grafted grapevines7
Research trends in the oenological and viticulture sectors7
Impact of Pruning Severity on the Performance of Malbec Single‐High‐Wire Vineyards in a Hot and Arid Region7
Experimentation during wine grape production in Australia: motivations, approaches and opportunities for change6
Fate of Fumonisin B2 (FB2) during Vinification and Wine Storage: Fining Agents for the Removal of FB2 in Wine6
Syrah and Grenache (Vitis vinifera) revealed different strategies to cope with high temperature6
Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon6
Vine Performance and Phenology Postponement in Cane-Pruned Chardonnay Vines Grown in a Temperate Climate: The Effects of a Delayed Winter Pruning6
Differential response of the accumulation of primary and secondary metabolites to leaf‐to‐fruit ratio and exogenous abscisic acid6
Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis6
AJGWR 2021 Reviewers6
Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method6
Grapes, Wines, and Changing Times: A Bibliometric Analysis of Climate Change Influence5
Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes5
Is Airborne 2,4,6-Trichloroanisole (TCA) a Threat for Bottled Wine?5
Minerality in Wine: Textual Analysis of Chablis Premier Cru Tasting Notes5
Rootstock type influences salt exclusion response of grafted Shiraz under salt treatment at elevated root zone temperature5
Climate Services for Agriculture: Tools for Informing Decisions Relating to Climate Change and Climate Variability in the Wine Industry5
Tagatose Suppresses Grapevine Powdery Mildew and Downy Mildew under Field Conditions with No Severe Impacts on Grape Must Fermentation5
ASVO 2021 Awards for Excellence5
Surface Damaged by Xylotrechus arvicola Larvae on Vitis vinifera: Relationship With Resistance and Breaking Times5
Free and glycosylated green leaf volatiles, lipoxygenase and alcohol dehydrogenase in defoliated Nebbiolo grapes during postharvest dehydration5
Fully and Partially Replicated Experimental Designs for Evaluating Intravarietal Variability in Grapevine4
Facilitating mapping and understanding of within‐vineyard variation in fruit composition using data pooled from multiple vineyards4
Beyond Bottles: Exploring Consumer Perceptions and Preferences for Bag‐in‐Box Wine Packaging4
Meeting the Challenge of Viral Disease Management in the US Wine Grape Industries of California and Washington: Demystifying Decision Making, Fostering Agricultural Networks, and Optimizing Educationa4
Effects of the Annual Nitrogen Fertilization Rate on Vine Performance and Grape Quality for Winemaking: Insights from a Meta-Analysis4
Effect of microoxygenation applied before and after malolactic fermentation on monomeric phenolics and tannin composition of Pinot Noir wine4
Issue Information4
Underpinning terroir with data: a quantitative analysis of biophysical variation in the Margaret River region of Western Australia4
Assessment of the Crop Forcing Technique and Irrigation Strategy on the Ripening of Tempranillo Grapes in a Semiarid Climate4
Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition ofVitis viniferacv. Pinot Noir wine4
Methods for continual production of grapevine plants grown from green cuttings, with repeated budburst induction, in an environmentally controlled greenhouse4
Development of downy mildew in grape bunches of susceptible and resistant cultivars: infection pathways and limited systemic spread4
Impact of growing season temperature on grape prices in Australia3
The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production3
Performance of a Leaf-Galling Phylloxera (Daktulosphaira vitifoliae) on Roots of Diverse Vitis spp. Rootstocks in North East Victoria, Australia3
The Wine Quality of Merlot Relies in Irrigation Supplementation and Spotlights Sustainable Production Constraints in Mediterranean‐Type Ecosystems3
Characterising spatio‐temporal variation in fruit composition for improved winegrowing management in California Cabernet Sauvignon3
Genetic Characterization of Criolla and European Grapevines Recently Found in Chile: A Key Step for Their Rescue and Conservation3
Modulation of a defined community ofOenococcus oenistrains byTorulaspora delbrueckiiand its impact on malolactic fermentation3
Kaolin particle film limits grapevine downy mildew epidemic under open‐field conditions and stimulates the plant defence response3
The Microbial Terroir of the Nemea Zone Agiorgitiko cv.: A First Metataxonomic Approach3
Timing and severity of crop load management influences technological maturity, terpene synthase expression and free terpene accumulation in Gewürztraminer grapes (Vitis viniferaL.)3
Double cropping inVitis viniferaL. cv. Pinot Noir: agronomical and physiological validation3
Application of foliar urea to grapevines: productivity and flavour components of grapes3
Exploring the regional typicality of Australian Shiraz wines using untargeted metabolomics3
Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine3
Impact of Cluster Thinning on Wine Grape Yield and Fruit Composition: A Review and Meta-Analysis3
A Whole Plant Analysis of Chloride and Sodium Exclusion Using a Range of Grapevine Rootstock Genotypes3
Cultivar susceptibility and control of angular leaf scorch in grapevine2
Abscisic acid and proline are not equivalent markers for heat, drought and combined stress in grapevines2
First characterisation of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices2
Issue Information2
The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine2
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Emergence of New Segments of Swiss Wine Consumers: A Comparison with a Segmentation Study from 20112
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Climate Change Affects Choice and Management of Training Systems in the Grapevine2
Differential influence of timing and duration of bunch bagging on volatile organic compounds in Cabernet Sauvignon berries (Vitis viniferaL.)2
Ability of Different Flavonols and Commercial Mannoproteins to Enhance Wine Colour through Copigmentation2
Sparging of white wine2
Issue Information2
Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia2
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Using Zeolites to Cold Stabilize White Wines2
In vitro biological indexing of grapevine leafroll‐associated virus 3 in red‐ and white‐berried grapevines ( Vitis vinifera )2
Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines2
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