OENO One

Article	Citations
Regenerative viticulture and climate change resilience	40
Life cycle assessment of active spring frost protection methods in viticulture in the Loire Valley and Champagne French regions	35
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	24
Statistical methods in grape and wine research for quantifying the impact of climate change	23
Production of prototype lab-scale oak barrel analogues using additive manufacturing	18
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	16
Application methods and modes of action of <i>Pantoea agglomerans</i> and <i>Paenibacillus</i> sp. to control the grapevine trunk disease-pathogen, <i>Neofusicoccum parvu	15
Viral diversity and phloem transcriptional changes in grapevine Shiraz disease infected vines	15
No major impact of new grape varieties on Bordeaux wine typicity: expert assessments in blind and non-blind tastings	15
Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (<i>Vitis vinifera</i> L.) variety	14
Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives	14
Delayed grape ripening by intermittent shading to counter global warming depends on carry-over effects and water deficit conditions	14
Effects of overliming on the nutritional status of grapevines with special reference to micronutrient content	13
Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing	13
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines	12
Ampelographic and molecular characterisation of grapevine varieties in the gene bank of the experimental vineyard ‘Radmilovac’ – Serbia	12
Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria	12
Future climatic conditions may threaten adaptation capacities for vineyards along Lake Neuchâtel, Switzerland	12
The sugarless grape trait characterised by single berry phenotyping	12
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	11
Unique volatile chemical profiles produced by indigenous and commercial strains of <i>Saccharomyces uvarum</i> and <i>Saccharomyces cerevisiae</i> during laboratory-scale Chard	11
Microbiome in soils of Mendoza: microbial resources for the development of agroecological management in viticulture	11
Thiol precursors and amino acids profile of white interspecific hybrid <i>Vitis</i> varieties and impact of foliar urea and sulfur supplementation on the concentration of thiol precursors	11
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	11
SSR and SNP genetic profiling of Armenian grape cultivars gives insights into their identity and pedigree relationships	11

Modelling Chablis vintage quality in response to inter-annual variation in weather	11
Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition	11
Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard	11
Microbial biofilms in oenology	11
Importance of quality maintenance pruning for young Ugni Blanc grapevines	10
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	10
Interaction between Armenian clay-based ceramics and model wine during storage	10
Are peppery notes the main negative driver of liking for young French consumers in a Duras red wine made from a cool and wet season?	10
Effects of three elicitors on primary metabolism six days after treatment in healthy <i>Vitis vinifera</i> leaves and eight days after treatment in healthy and downy mildew-inoculated leav	10
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method	10
Effects of laccase from <i>Botrytis cinerea</i> on the oxidative degradation of anthocyanins	9
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	9
Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions	9
Which microorganisms contribute to mousy off-flavour in our wines?	9
The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries	8
Soil, vine, climate change; the challenge of predicting soil carbon changes and greenhouse gas emissions in vineyards and is the 4 per 1000 goal realistic?	8
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	8
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation	8
Leaf removal and deficit irrigation have diverse outcomes on composition and gene expression during berry development of <i>Vitis vinifera</i> L. cultivar Xinomavro	8
Effects of shading nets as a form of adaptation to climate change on grapes production: a review	8
Grapevine bunch weight estimation using image-based features: comparing the predictive performance of number of visible berries and bunch area	7
Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model	7
The relevant and complex role of ethanol in the sensory properties of model wines	7
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	7
Evaluation of the application of <i>Wickerhamomyces anomalus</i> supernatant for the control of relevant spoilage yeasts in wines	7
Molecular characterisation of the current cultivars of <i>Vitis vinifera</i> L. in Lanzarote (Canary Islands, Spain) reveals nine individuals which correspond to eight new varieties and tw	7
Comparison of efficacy and modes of action of two high-potential biocontrol <i>Bacillus</i> strains and commercial biocontrol products against <i>Botrytis cinerea</i> in table	7
Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must	7
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	6
The aroma of toasted oak wood (<i>Quercus petraea</i>): from sensory analysis to molecular characterisation	6
Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs	6
Critical areas for <i>Brettanomyces bruxellensis</i> contamination and biofilm formation in the cellar: on the origin of wine spoilage	6
Changes in total soluble solids concentration, fruit acidity, and yeast assimilable nitrogen in response to altered leaf area to fruit weight ratio in Pinot noir	6
The role of rootstock and its genetic background in plant mineral status: the relationship between petiole analyses and deficiency symptoms	6
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	6
A comparative study on training systems and vine density in Santorini Island: Physiological, microclimate, yield and quality attributes	6
Drivers of grape berry sugar accumulation in field conditions at local scale	5
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	5
Is wine an emotional object? Measurements of the subjective and automatic components of emotions in a wine-tasting situation	5
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	5
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines	5
Rhizosphere engineering: leading towards a sustainable viticulture?	5
Evaluation of the influence of rootstock cane characteristics on grafting success rate	5
Can silica application enhance vine performance and quality?	5
Nitrogen isotope ratio (δ15N): a nearly unexplored indicator that provides useful information in viticulture	5
Global warming and wine quality: are we close to the tipping point?	5
Agrobiodiversity dynamics in a French wine-growing region	5
Water deficit responses of field-grown Pinot noir mediated by rootstock genotypes in a cool climate region	5
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	5
Harnessing natural elicitors: enhancing post-harvest resistance in Brazilian grapes with β-D-1,6-Glucans	5

Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation	5
Assessing the relationship between cordon strangulation, dieback, and fungal trunk disease symptom expression in grapevine	5
Enhancing fermentation performance through the reutilisation of wine yeast lees	5
Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for <i>Vitis vinifera</i> cv. Shiraz winemaking	5
Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process	5
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	5
Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions	5
Towards estimating the proportion of dead and missing vines at the field level	5
Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines	5
Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test	5
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	5
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	4
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	4
Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants	4
How soil and climate variability within a vineyard can affect the heterogeneity of grapevine vigour and production	4
Evaluating sources of variability in inflorescence number, flower number and the progression of flowering in Sauvignon blanc using a Bayesian modelling framework	4
VineyardFACE: Investigation of a moderate (+20 %) increase of ambient CO<sub>2</sub> concentration on berry ripening dynamics and fruit composition of Cabernet-Sauvignon	4
One prep to catch them all: “2 in 1”, an efficient method for the simultaneous extraction of DNA and RNA from Grapevine tissues	4
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	4
Water status assessment in grapevines using plant electrophysiology	4
Cover Crops and No-Tillage Show Negligible Effects on Grapevine Physiology in Mediterranean Vineyard Agroecosystems	4
Improved berry and wine quality of <i>Vitis vinifera</i> L. cv. Gewürztraminer grown in an arid climate using a Y-shaped training system	4
An indigenous <I>Saccharomyces cerevisiae</I> yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity	4
The effects of low-input training systems on viticultural costs on flat terrain and steep slope sites	4
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	4
First occurrence of <i>Halyomorpha halys</i> in Bordeaux vineyards	4
Cover crops in viticulture. A systematic review (2):<br>Implications on vineyard agronomic performance	4
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	4
Grape berry native yeast microbiota: advancing trends in the development of sustainable vineyard pathogen biocontrol strategies	4
Observation of shoot growth: a simple and operational decision-making tool for monitoring vine water status in the vineyard	4
Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars	4
Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile	4
Influence of yeasts on wine acidity: new insights into <i>Saccharomyces cerevisiae</i>	4
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes	4
Local influence of climate on grapevine: an analytical process involving a functional and Bayesian exploration of farm data time series synchronised with an eGDD thermal index	4
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	4
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	4
Evaluating the chemical and metal contamination of commercial Rakı, a grape-based alcoholic beverage from Turkey	4
Wine acidification methods: a review	4
Influence of wine components on pellicle formation by pellicle-forming yeasts	4
A systemic approach to grapevine decline diagnosed using three key indicators: plant mortality, yield loss and vigour decrease	4
Mechanisation of pre-flowering leaf removal under the temperate climate conditions of Switzerland	4
Efficacy of using grape cane extracts against <i>Plasmopara viticola</i> under field conditions and their impact on the composition of berries and musts of <i>Vitis vinifera</i>	4
Exploring intra-specific variability as an adaptive strategy to climate change: Response of 21 grapevine cultivars grown under drought conditions	3
Co-inoculation of a pectinolytic <i>Aureobasidium pullulans</i> strain and <i>Saccharomyces cerevisiae</i> for low-temperature red fermentation: A strategy to enhance the colou	3
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	3
Aromatic maturity is a cornerstone of terroir expression in red wine	3
Quantification of total polyphenol content in wine lees by conventional optical and photoacoustic spectroscopy	3
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	3
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	3
Potential of ethanol to reduce grapevine transpiration	3
Interannual and spatial variability of grape composition in the Rioja DOCa show better resilience of cv. Graciano than cv. Tempranillo under a warming scenario	3
Effects of soil water-holding capacity and soil N-NO<SUB>3</SUB><SUP>−</SUP> and K on the nutrient content, vigour and yield of cv. Tempranillo vine and the composition of its	3
Dietary patterns and alcoholic beverage preference in relation to 10-year cardiovascular disease, hypertension, hypercholesterolemia and diabetes mellitus incidence in the ATTICA cohort study	3
Epigenetics: an innovative lever for grapevine breeding in times of climatic changes	3
Accurate varietal classification and quantification of key quality compounds of grape extracts using the absorbance-transmittance fluorescence excitation emission matrix (A-TEEM) method and machine le	3
An operational model for capturing grape ripening dynamics to support harvest decisions	3
Grapevine (<i>Vitis vinifera</i> L.) varietal assortment and evolution in the Marche region (central Italy)	3
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	3
Effects of altitude on the chemical composition of grapes and wine: a review	3
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	3
Grape berry size is a key factor in determining New Zealand Pinot noir wine composition	3
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	3
A comparison of the effect of temperature on grapevine phenology between vineyards	3
The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production	3
Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines	3
Astringency perception in a red wine context – a review	3
The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages	3
Screening of epiphytic rhizosphere-associated bacteria in Argentinian Malbec and Cabernet-Sauvignon vineyards for potential use as biological fertilisers and pathogen-control agents	3
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios	3
Source-sink manipulation does not mitigate the effects of grapevine red blotch virus (GRBV) infection on fruit sugar and flavonoid accumulation in Cabernet-Sauvignon	3
European grapevine moth in the Douro region: voltinism and climatic scenarios	2
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	2
Impact of contrasting soils in a high-altitude vineyard of <i>Vitis vinifera</i> L. cv. Malbec: root morphology and distribution, vegetative and reproductive expressions, and berry skin ph	2
Efficacy evaluation of particle films as oviposition deterrent against <i>Drosophila suzukii</i> in Austrian vineyards	2
Effect of ‘loss of function’ mutation in <i> SER1 </i> in wine yeast: fermentation outcomes in co-inoculation with non-<i>Saccharomyces </i>	2
Transient acetaldehyde production by SO2-producing <i>Saccharomyces cerevisiae</i> promotes the survival of <i>Oenococcus oeni</i> during co-fermentation	2
Roseto effect: An Italian-American version of the French paradox?	2
Characterisation of grapevine canopy leaf area and inter-row management using Sentinel-2 time series	2
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	2

Vineyard floor management intensity impacts soil health indicators and plant diversity across South Australian viticultural landscapes	2
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	2
Xylem water transport is influenced by age and winter pruning characteristics in grapevine (<i>Vitis vinifera</i>)	2
To what extent can a phase-out of pesticides in viticulture be achieved? Learning from the efforts of a large farm network after 10 years	2
A <i>Basidiomycete Fungus</i> Responsible for Fresh Mushroom Off-Flavour in Wines: <i>Crustomyces subabruptus</i>, (Bourdot & Galzin) Jülich 1978	2
Estimating the grapevine cultivated biodiversity: indices for an objective evaluation	2
Grapevine decline is associated with difference in soil microbial composition and activity	2
Long term analysis of the link between practices and vineyard decline in relation to abiotic factors	2
Effects of biodynamic preparations 500 and 501 on vine and berry physiology, pedology and the soil microbiome	2
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	2
Grapevine leaf size influences canopy temperature	2
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	2
Valorisation of white wine lees: optimisation of subcritical water extraction of antioxidant compounds	2
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	2
Soil and climate effects on winter wine produced under the tropical environmental conditions of southeastern Brazil	2
Impact of training system, soil management and soil water holding capacity on vine water status in a changing climate over 60 years in the Cognac production area	2
Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines	2
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	2
Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids	2
Innovative regenerable polyamide particles as new filter aids for wine lees filtration	2
The SIFT-MS fingerprint of <i>Vitis vinifera</i> L. cv. Syrah berries is stable over the second part of maturation under warm conditions of climate	2
Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines	2
Monitoring vineyard water status using Sentinel-2 images: qualitative survey on five wine estates in the south of France	2
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	2
Impacts of added oenological tannins on red wine quality to counteract <i>Botrytis</i> infection in Merlot grapes	2
Oxygen gas transfer through oak barrels: a macroscopic approach	2
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	2
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	2
Varietal thiols levels and sensory effects in South African Colombard wines	2
How to better estimate bunch number at vineyard level?	2
A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines	2
Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature	2
<i>Xiphinema index</i>-resistant grapevine materials derived from muscadine are also resistant to a population of <i>X. diversicaudatum</i>	2
The remarkable effects of the non-volatile matrix of wine on the release of volatile compounds evaluated by analysing their release to the headspaces	2
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	2
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	2
Is foliar Cl- concentration the cause of photosynthetic decline in grapevine during mild salinity?	2
Polyphenolic compounds in Sauvignon Blanc - from grapes to wine	2
Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study	2
Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)	2
Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties	1
Image-based sensing of salt stress in grapevine	1
Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines	1
Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes	1
Development of a new procedure for the determination of the reactivity of brandies used in wine fortification	1
Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels	1
The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids	1
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	1
Grapevine rootstock genotypes influences berry and wine phenolic composition (<i>Vitis vinifera </i> L. cv. Pinot noir)	1
Impact of microoxygenation on Pinot noir wines with different initial phenolic content	1
Sensory and aroma impact of mitigation strategies against sunburn in Riesling	1
Characterisation of the metagenome of Peruvian Pisco grapes from Ica and Arequipa for the development of their regional identity	1
Moscato Cerletti, a rediscovered aromatic cultivar with oenological potential in warm and dry areas	1
A molecular marker set combining a retrotransposon insertion and SSR polymorphisms is useful for assessing diversity in Vitis	1
Enhancing wine authentication: leveraging 12,000+ international mineral wine profiles and artificial intelligence for accurate origin and variety prediction	1
Modelling the phenological development of cv. Touriga Nacional and Encruzado in the Dão Wine Region, Portugal	1
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. I. root growth and physiological activity	1
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration	1
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines	1
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>	1
The potential role of <i>Aureobasidium pullulans</i> in the development of foliar symptoms of Esca disease in grapevine	1
Influence of succinic acid on <i>Oenococcus oeni</i> and malolactic fermentation	1
Utilization of unmanned aerial vehicles for zonal winemaking in cool-climate Riesling vineyards	1
Less is more: towards a discrepancy in the representation of ‘no added sulphite’ wines among French professionals and consumers.	1
Logistic modeling of summer expression of esca symptoms in tolerant and susceptible cultivars in Bordeaux vineyards	1
Using δ<sup>13</sup>C and hydroscapes for discriminating cultivar specific drought responses	1
Response of Tannat (<i>Vitis vinifera</i> L.) to pre-flowering leaf removal in a humid climate	1
Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data	1
Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	1
Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area	1
A mobile device to investigate the response of grapevine berries to heat stress	1
Proximal sensing of vineyard soil and canopy vegetation for determining vineyard spatial variability in plant physiology and berry chemistry	1
Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)	1
Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines	1
Empirical mapping for evaluating an LPWAN (LoRa) wireless network sensor prior to installation in a vineyard	1
Terroir analysis and its complexity	1
Grapevine yield gap: identification of environmental limitations by soil and climate zoning in the region of Languedoc-Roussillon (South of France)	1
<sup>1</sup>H-NMR metabolomics for wine screening and analysis	1
Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions	1
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	1
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture	1
Effects of cover crops and irrigation on ‘Tempranillo’ grapevine and berry physiology: an experiment under the Mediterranean conditions of Southern Portugal	1
Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France	1
Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines	1
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities	1
Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown in the highlands of Southern Brazil	1
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses	1
Assessment of Albariño (<i>Vitis vinifera</i> sp.) plasticity to local climate in the Atlantic eastern coastal terroir of Uruguay	1
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	1
Temperature-based Climate Projections of Pinot noir Suitability in the Willamette Valley American Viticultural Area	1
Impact of <i>Botrytis cinerea</i> on γ-Nonalactone concentration: analysis of New Zealand white wines using SIDA-SPE-GC-MS	1
An investigation of vine water status as a major factor in the quality of Merlot wine produced in terraced and non-terraced vineyards in the Vipava Valley, Slovenia	1
Continuous automated microbial monitoring in laboratory-scale winemaking experiments	1
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	1
Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines	1