OOIR: Observatory of International Research

Papers

(The TQCC of OENO One is 5. 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 2022-01-01 to 2026-01-01.)

Article	Citations
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	52
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	41
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	26
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	24
Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study	22
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	22
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	20
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	19
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	19
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	18
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	18
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	17
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>	16
Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines	15
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	14
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	14
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	14
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	14
Long term analysis of the link between practices and vineyard decline in relation to abiotic factors	14
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	14
Determination of odour detection threshold for α-guaiene in water highlights potential wine aroma contribution, especially for panellists who are anosmic to rotundone	14
Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study	14
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	13
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	13
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	13

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	13
Comparison of the principal production methods for dealcoholised wine based on analytical parameters	13
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	13
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	13
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	12
Impact of organic and non-organic mulching on grape yield, quality and ecophysiological traits under irrigated and nonirrigated conditions	12
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	12
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	12
Comparison of methods for determining budburst date in grapevine	12
Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area	11
Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions	11
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration	11
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?	11
Adapting viticulture to climate change: A four-year field trial on the role of water restriction in mitigating temperature increases in Malbec and Bonarda	10
Sensory characterisation using text mining analysis: An approach for a site-typicity description in Chilean Sauvignon blanc wines	10
Terroir analysis and its complexity	10
Detoxification capabilities of copper and pesticides by winemaking yeasts	10
Simultaneous in situ monitoring of belowground, trunk and relative canopy hydraulic conductance of grapevine demonstrates a soil texture-specific transpiration control	9
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	9
Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	9
Pedological origin and edaphic factors drive biota in vineyard soils of Northeast Italy	9
The stability of major and trace element concentrations from musts to Champagne during the production process	9
Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data	9
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	9
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities	9
Impact of using yeast derivatives on the development of atypical aging in wines	9
Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine	8
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	8
Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate	8
Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine	8
Identifying the pedoclimatic conditions most critical in the susceptibility of a grapevine cultivar to esca disease	7
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	7
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	7
Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach	7
Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs	7
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	7
Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts	7
Succinic acid significantly affects the global expression of <i>Oenococcus oeni</i> PSU-1	7
Automated yield prediction in vineyard using RGB images acquired by a UAV prototype platform	7
Comparative genomics of <i>Rpv3</i>, a multiallelic downy mildew resistance locus in grapevine (<i>Vitis</i> sp.)	7
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	7
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines	7
Characterization of enological oak tannin extracts by a multi-analytical approach	7
Soil-associated fungal and prokaryotic diversity influenced by stoniness, depth and vintage in a high-altitude vineyard	7
The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries	7
Effects of verjus acidification on muscat canelli grape juice and wines	7
Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test	7
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	6
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	6
Wine acidification methods: a review	6

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?	6
Differences in rooting ability between wild and cultivated <i>Vitis vinifera</i>	6
Importance of quality maintenance pruning for young Ugni Blanc grapevines	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
Drivers of grape berry sugar accumulation in field conditions at local scale	6
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	6
Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must	6
Water status assessment in grapevines using plant electrophysiology	6
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	6
Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters	6
Interaction between Armenian clay-based ceramics and model wine during storage	6
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	6
Consumer preferences in wine: traditional <i>vs</i> fungus-resistant varieties in Switzerland	6
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	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 cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	6
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses	5
The grapevine metabolite profile of phloem sap is modified by flavescence dorée	5
Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir	5
Application of spectral index-based contour mapping for non-destructive ripeness monitoring in water stressed <i>Vitis vinifera</i> L. (Cabernet-Sauvignon)	5
A method for using monthly average temperatures in phenology models for grapevine (<i>Vitis vinifera</i> L.)	5
How to better estimate bunch number at vineyard level?	5
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	5
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	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
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	5
Morphological image analysis for estimating grape bunch weight under different irrigation regimes in Cabernet-Sauvignon	5
Insights into multiscale chemical characterisation for the understanding of berry maturation	5
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture	5
The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety	5
Grapevine yield gap: identification of environmental limitations by soil and climate zoning in the region of Languedoc-Roussillon (South of France)	5
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	5
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	5
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	5
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	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
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	5
Minimising sunburn necrosis on <i>Vitis vinifera</i> L. ‘Riesling’ grapes by defoliation, photo- and thermal protection	5
Wine in a can: A consumer study in a traditional wine-producing region. Effect of the level of consumer involvement	5
Image-based sensing of salt stress in grapevine	5
Continuous automated microbial monitoring in laboratory-scale winemaking experiments	5
Sensory transfer between handfeel touch and mouthfeel: A guide for developing a tool to describe mouthfeel properties of red wines	5
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	5
Influence of matter other than grapes on quercetin evolution and wine polyphenols	5
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	5
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	5
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	5
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines	5