OENO One

Article	Citations
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	45
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	44
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	31
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	28
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	21
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	19
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	18
Global warming and wine quality: are we close to the tipping point?	18
Grapevine bunch weight estimation using image-based features: comparing the predictive performance of number of visible berries and bunch area	18
Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study	18
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	17
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	16
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	15
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	14
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>	14
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	14
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	13
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	13
Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study	13
Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines	13
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	13
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	13
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	12
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	12
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	12

Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	11
Comparison of the principal production methods for dealcoholised wine based on analytical parameters	11
Long term analysis of the link between practices and vineyard decline in relation to abiotic factors	11
Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions	11
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	11
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	11
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	11
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	11
Impact of organic and non-organic mulching on grape yield, quality and ecophysiological traits under irrigated and nonirrigated conditions	10
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities	10
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	10
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration	10
Impact of using yeast derivatives on the development of atypical aging in wines	10
Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data	9
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	9
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	9
Terroir analysis and its complexity	9
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?	9
Comparison of methods for determining budburst date in grapevine	9
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	9
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	8
The stability of major and trace element concentrations from musts to Champagne during the production process	8
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	8
Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area	8
Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate	8
Simultaneous in situ monitoring of belowground, trunk and relative canopy hydraulic conductance of grapevine demonstrates a soil texture-specific transpiration control	8
Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine	8
Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine	7
Automated yield prediction in vineyard using RGB images acquired by a UAV prototype platform	7
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines	7
Pedological origin and edaphic factors drive biota in vineyard soils of Northeast Italy	7
Soil-associated fungal and prokaryotic diversity influenced by stoniness, depth and vintage in a high-altitude vineyard	7
Characterization of enological oak tannin extracts by a multi-analytical approach	7
Comparative genomics of <i>Rpv3</i>, a multiallelic downy mildew resistance locus in grapevine (<i>Vitis</i> sp.)	7
Succinic acid significantly affects the global expression of <i>Oenococcus oeni</i> PSU-1	7
Effects of verjus acidification on muscat canelli grape juice and wines	7
Interaction between Armenian clay-based ceramics and model wine during storage	6
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	6
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	6
Suitability of indigenous <i>Saccharomyces cerevisiae</i> strains isolated from spontaneous fermentations as wine fermentation starter cultures in the Okanagan Valley wine region in Canada	6
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	6
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	6
Consumer preferences in wine: traditional <i>vs</i> fungus-resistant varieties in Switzerland	6
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	6
Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach	6
Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts	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
The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries	6
Life cycle assessment of active spring frost protection methods in viticulture in the Loire Valley and Champagne French regions	6
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	6

Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (<i>Vitis vinifera</i> cv. Callet) in a Mediterranean climate	6
Identifying the pedoclimatic conditions most critical in the susceptibility of a grapevine cultivar to esca disease	6
Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test	6
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	5
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	5
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	5
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	5
One prep to catch them all: “2 in 1”, an efficient method for the simultaneous extraction of DNA and RNA from Grapevine tissues	5
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	5
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	5
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	5
Importance of quality maintenance pruning for young Ugni Blanc grapevines	5
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	5
Impact of microoxygenation on Pinot noir wines with different initial phenolic content	5
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	5
Water status assessment in grapevines using plant electrophysiology	5
How to better estimate bunch number at vineyard level?	5
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	5
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios	5
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	5
Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters	5
Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must	5
Wine acidification methods: a review	5
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	5
Influence of matter other than grapes on quercetin evolution and wine polyphenols	5
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	5
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	5
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	5
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	5
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?	5
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	5
Drivers of grape berry sugar accumulation in field conditions at local scale	5
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	5
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	5
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines	4
Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir	4
Vineyard age-specific cohorts display similar climate x esca relationships but suggest hidden drivers in younger vineyards	4
A method to position a simple strip trial to improve trial efficiency and maximise the value of vineyard variability for decision-making	4
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses	4
Continuous automated microbial monitoring in laboratory-scale winemaking experiments	4
A method for using monthly average temperatures in phenology models for grapevine (<i>Vitis vinifera</i> L.)	4
Sensory transfer between handfeel touch and mouthfeel: A guide for developing a tool to describe mouthfeel properties of red wines	4
Morphological image analysis for estimating grape bunch weight under different irrigation regimes in Cabernet-Sauvignon	4
Image-based sensing of salt stress in grapevine	4
Four decades in the vineyard: the impact of climate change on grapevine phenology and wine quality in northern Italy	4
Unravelling the influence of cluster thinning on wine quality: a narrative systematic review	4
Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine	4
Application of spectral index-based contour mapping for non-destructive ripeness monitoring in water stressed <i>Vitis vinifera</i> L. (Cabernet-Sauvignon)	4
The grapevine metabolite profile of phloem sap is modified by flavescence dorée	4
Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines	4
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture	4
Minimising sunburn necrosis on <i>Vitis vinifera</i> L. ‘Riesling’ grapes by defoliation, photo- and thermal protection	4
Dietary and lifestyle habits of drinkers with preference for alcoholic beverage: does it really matter for public health? A review of the evidence	4
Grapevine yield gap: identification of environmental limitations by soil and climate zoning in the region of Languedoc-Roussillon (South of France)	4
Insights into multiscale chemical characterisation for the understanding of berry maturation	4
The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety	4
Evaluation of criteria to assist the selection of good quality grafted grapevines prior to their commercialisation	3
Antimicrobial properties of tannin extracts against the phytopathogenic oomycete <i>Plasmopara viticola</i>	3
High-throughput phenotyping in grapevine breeding research: technologies and applications	3
Potassium fertigation and organic fertilisation in ‘Syrah’ grape in Northeastern Brazil: yield, must characteristics and phenolic compounds	3
Enhancing fermentation performance through the reutilisation of wine yeast lees	3
Using IR spectroscopy as a holistic monitoring approach in winemaking: A review	3
The sugarless grape trait characterised by single berry phenotyping	3
Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions	3
New enzymatic method for estimating fumaric acid in wines	3
Study of lignans in wine originating from different types of oak barrels	3
Grapevine recovery after fire and a first look at rapid damage assessment with satellite imagery	3
Weather potential for high-quality still wine from Chardonnay viticulture in different regions of the UK with climate change	3
Uncertainties in predicting the medium-term future occurrence of grapevine budburst in Europe: the role of phenological models and climate scenarios	3
Statistical methods in grape and wine research for quantifying the impact of climate change	3
Evaluation of the influence of rootstock cane characteristics on grafting success rate	3
Nitrogen isotope ratio (δ15N): a nearly unexplored indicator that provides useful information in viticulture	3
Assessing the relationship between cordon strangulation, dieback, and fungal trunk disease symptom expression in grapevine	3
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	3
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending	3
Differences in defence-related gene expression and metabolite accumulation reveal insights into the resistance of Greek grape wine cultivars to <i> Botrytis </i> bunch rot	3
Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels	3
Exploring grapevine canopy management: effects of removing main leaves or lateral shoots before flowering	3
Exploring how graft length shapes root system architecture and morphology in grapevine rootstocks	3
Towards a regional mapping of vine water status based on crowdsourcing observations	3

Short light/dark cycles favour photosynthetic efficiency and growth in grapevines	3
Water deficit responses of field-grown Pinot noir mediated by rootstock genotypes in a cool climate region	3
Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for <i>Vitis vinifera</i> cv. Shiraz winemaking	3
Effects of laccase from <i>Botrytis cinerea</i> on the oxidative degradation of anthocyanins	3
Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age	3
Vintage Port prediction and climate change scenarios	2
Brassinosteroid-induced quality enhancement in ‘Flame Seedless’ grapevine: impact on harvest and post-harvest attributes under open and covered cultivation systems	2
The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids	2
Transcriptomic regulation of juvenile-to-adult vegetative phase transition in grapevine	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
Observation of shoot growth: a simple and operational decision-making tool for monitoring vine water status in the vineyard	2
Identification of the best viticultural areas by spatial optimisation. Application in New Zealand South Island in the context of climate change	2
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes	2
Exploring the oenological potential of South African <i>Saccharomyces cerevisiae</i> isolates	2
A <i>Basidiomycete Fungus</i> Responsible for Fresh Mushroom Off-Flavour in Wines: <i>Crustomyces subabruptus</i>, (Bourdot & Galzin) Jülich 1978	2
Impact of moderate wine consumption on immune-mediated diseases	2
Two-stage automatic diagnosis of Flavescence Dorée based on proximal imaging and artificial intelligence: a multi-year and multi-variety experimental study	2
Overcoming the challenge of bunch occlusion by leaves for vineyard yield estimation using image analysis	2
Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes	2
Ampelographic and molecular characterisation of grapevine varieties in the gene bank of the experimental vineyard ‘Radmilovac’ – Serbia	2
Effects of mechanical box pruning intensity on bud development, vegetative growth, and yield components on cv. Cabernet-Sauvignon in Mendoza, Argentina	2
Microbiome in soils of Mendoza: microbial resources for the development of agroecological management in viticulture	2
Less is more: towards a discrepancy in the representation of ‘no added sulphite’ wines among French professionals and consumers.	2
A climatic classification of the world’s wine regions	2
Climatic comparison between Belgium, Champagne, Alsace, Jura and Bourgogne for wine production using the regional model MAR	2
Impact of protein fining agents and bentonite on rotundone concentration in red wine made from <i>Vitis vinifera</i> L. cv. Tardif	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
Potential of ethanol to reduce grapevine transpiration	2
Dietary patterns and alcoholic beverage preference in relation to 10-year cardiovascular disease, hypertension, hypercholesterolemia and diabetes mellitus incidence in the ATTICA cohort study	2
A systemic approach to grapevine decline diagnosed using three key indicators: plant mortality, yield loss and vigour decrease	2
Rootstock influence on the performance of field-grown grapevines <i>(Vitis vinifera)</i> during autumn-winter harvest	2
Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars	2
Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending	2
Mapping gas–phase CO<sub>2</sub> in the headspace of two champagne glasses through infrared laser absorption spectroscopy: ŒnoXpert glass versus INAO glass	2
Amending high sugar in V. vinifera cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers	2
Visualising xylem vessels connections formed one year after grafting using different techniques	2
Identification and quantification of resolubilised polyphenols from fining precipitation	2
Triacontanol (long-chain alcohol) positively enhances the microbial ecology of berry peel in <i>Vitis vinifera</i> cv. ‘Glera’ yet promotes the must total soluble sugars content	2
‘Liking then CATA’ or ‘CATA then liking’? Impact of the hedonic question positioning on the wine sensory description and appreciation	2
Pilot-scale assessment of native Uruguayan yeast strains for Tannat wine fermentation	2
Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers	2
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines	2
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>	2
Optimisation of SPME Arrow GC/MS method for determination of wine volatile organic compounds	2
Asynchronous accumulation of sugar and phenolics in grapevines following post-veraison leaf removal	2
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. I. root growth and physiological activity	2
Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines	2
Varietal thiols levels and sensory effects in South African Colombard wines	2
Source-sink manipulation does not mitigate the effects of grapevine red blotch virus (GRBV) infection on fruit sugar and flavonoid accumulation in Cabernet-Sauvignon	2
Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature	2
Artificial intelligence-driven classification method of grapevine major phenological stages using conventional RGB imaging	2
Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line	2
Assessment of changes in Grenache grapevine maturity in a Mediterranean context over the last half-century	2
Protection of viticultural biodiversity: genetic and phenotypic characterisation of grapevine varieties from the northwest coastal area of Tuscany (Italy)	2
Future climatic conditions may threaten adaptation capacities for vineyards along Lake Neuchâtel, Switzerland	2
Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine	2
Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds	2
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method	2
Modelling future climate change impacts on grapevine water requirements and growing cycle in three wine PDOs of NE Spain	2
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	2
New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol	2
UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>	2
A study on the effects of climate change on viticulture on Santorini Island	2
The macromolecular diversity of Italian monovarietal red wines	2