OOIR: Observatory of International Research

Papers

(The TQCC of Australian Journal of Grape and Wine Research is 6. 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 2020-05-01 to 2024-05-01.)

Article	Citations
Challenges of viticulture adaptation to global change: tackling the issue from the roots	47
Grapevine salt tolerance	28
Defining wine typicity: sensory characterisation and consumer perspectives	26
Effect of timing of irrigation initiation on vegetative growth, physiology and yield parameters in Cabernet Sauvignon grapevines	22
Abscisic acid and proline are not equivalent markers for heat, drought and combined stress in grapevines	21
Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses	20
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition	19
Impact of low rainfall during dormancy on vine productivity and development	18
Improved physiological performance in grapevine (Vitis viniferaL.) cv. Cabernet Sauvignon facing recurrent drought stress	18
Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine	17
Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine	16
Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks	15
Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture	15
Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine	14
Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition ofVitis viniferacv. Pinot Noir wine	13
Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines	12
Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novelMetschnikowia pulcherrimayeast starter cultures	12
Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia	12
Characterising inter‐ and intra‐regional variation in sensory profiles of Australian Shiraz wines from six regions	11
Influence of PatagonianLactiplantibacillus plantarumandOenococcus oenistrains on sensory perception of Pinot Noir wine after malolactic fermentation	10
Incidence and severity of Eutypa dieback in grapevines are related to total surface area of pruning wounds	10
Is advancement of grapevine maturity explained by an increase in the rate of ripening or advancement of veraison?	10
Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water	9
Characterising winery wastewater composition to optimise treatment and reuse	9
Identification of optimal and novel reference genes for quantitative real‐time polymerase chain reaction analysis in grapevine	9

Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California	9
Underpinning terroir with data: on what grounds might subregionalisation of the Barossa Zone geographical indication be justified?	9
Effect of glutathione addition at harvest on Sauvignon Blanc wines	9
Winegrape cultivars ( Vitis vinifera ) vary in susceptibility to the grapevine trunk pathogens Eutypa lata and Diplodia ser	9
Growth and physiology of fourVitis viniferaL. cv. Tempranillo clones under future warming and water deficit regimes	9
Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution	9
Free and glycosylated green leaf volatiles, lipoxygenase and alcohol dehydrogenase in defoliated Nebbiolo grapes during postharvest dehydration	9
Contribution of non‐ Saccharomyces yeasts to increase glutathione concentration in wine	9
Three‐dimensional reconstruction ofVitis vinifera(L.) cvs Pinot Noir and Merlot grape bunch frameworks using a restricted reconstruction grammar based on the stochastic L‐system	9
Historical and future trends in evapotranspiration components and irrigation requirement of winegrapes	8
Measure to evaluate the sensitivity to genotype‐by‐environment interaction in grapevine clones	8
Exploring the regional typicality of Australian Shiraz wines using untargeted metabolomics	8
Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides	8
Double cropping inVitis viniferaL. cv. Pinot Noir: agronomical and physiological validation	8
Biogenic amines and the importance of starter cultures for malolactic fermentation	7
Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method	7
Loss oftrans‐resveratrol during storage and ageing of red wines	7
Differential influence of timing and duration of bunch bagging on volatile organic compounds in Cabernet Sauvignon berries (Vitis viniferaL.)	7
Differential response of the accumulation of primary and secondary metabolites to leaf‐to‐fruit ratio and exogenous abscisic acid	7
Critical timing of fungicide application for pruning wound protection to control grapevine trunk diseases	7
Refining the growing season temperature parameter for use in winegrape suitability analysis	7
Carry‐over effects on bud fertility makes early defoliation a risky crop‐regulating practice in Mediterranean vineyards	7
Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters	6
Effect of delaying winter pruning of Bobal and Tempranillo grapevines on vine performance, grape and wine composition	6
Impact of vineyard topography on the quality of Chablis wine	6
Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis	6
Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high‐throughput phenotyping	6
Inside of an innovation ecosystem: evidence from the Brazilian wine sector	6
Exploratory study of sugar andC₆compounds in single berries of grapevine (Vitis viniferaL.) cv. Cabernet Sauvignon throughout ripening	6
Effects of anti‐transpirant di‐1‐p‐menthene, sprayed post‐veraison, on berry ripening of Sangiovese grapevines with different crop loads	6
Effect of grape heterogeneity on wine chemical composition and sensory attributes forVitis viniferacv. Cabernet Sauvignon	6
Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes	6
Rootstock‐conferred traits affect the water use efficiency of fruit production in Shiraz	6
Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine	6
Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine	6
Simplified measures of copper fractions in wine: colorimetric and filtration‐based approaches	6
Morphometric comparison of current, Roman‐era and medievalVitisseeds from the north‐west of Spain	6
Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine	6