OOIR: Observatory of International Research

Papers

(The TQCC of OENO One 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 2022-05-01 to 2026-05-01.)

Article	Citations
Effect of mannoproteins on red wine colour stability: new insights from collaborative OIV work	54
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	32
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	27
Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study	26
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	26
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	22
Managing a large sample of wines in sensory analysis: An example with Bordeaux red wines	22
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	22
Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines	21
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>	21
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	21
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	19
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	18
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	18
Determination of odour detection threshold for α-guaiene in water highlights potential wine aroma contribution, especially for panellists who are anosmic to rotundone	18
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	17
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	17
Comparison of the principal production methods for dealcoholised wine based on analytical parameters	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	16
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	16
Long term analysis of the link between practices and vineyard decline in relation to abiotic factors	16
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	15
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	15
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	15
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	15

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	14
Sensory characterisation using text mining analysis: An approach for a site-typicity description in Chilean Sauvignon blanc wines	14
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	14
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	14
Evaluation of the impact of different nitrogen fertilisation forms and techniques on yeast-assimilable nitrogen (YAN) in <i>Vitis vinifera</i> L. cv. Riesling: A three-year field study	14
Impact of using yeast derivatives on the development of atypical aging in wines	13
Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	13
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	13
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities	13
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	13
Detoxification capabilities of copper and pesticides by winemaking yeasts	13
Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data	13
Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions	13
Effect of potassium hydrogel polymer on young grapevine growth and soil properties under controlled conditions	12
Terroir analysis and its complexity	12
Impact of organic and non-organic mulching on grape yield, quality and ecophysiological traits under irrigated and nonirrigated conditions	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
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	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	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
Simultaneous in situ monitoring of belowground, trunk and relative canopy hydraulic conductance of grapevine demonstrates a soil texture-specific transpiration control	11
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	10
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	10
Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine	10
Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine	10
Pedological origin and edaphic factors drive biota in vineyard soils of Northeast Italy	10
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	9
Characterization of enological oak tannin extracts by a multi-analytical approach	9
Effects of verjus acidification on muscat canelli grape juice and wines	9
Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts	9
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines	9
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	8
Soil-associated fungal and prokaryotic diversity influenced by stoniness, depth and vintage in a high-altitude vineyard	8
Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach	8
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	8
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
Automated yield prediction in vineyard using RGB images acquired by a UAV prototype platform	8
Identifying the pedoclimatic conditions most critical in the susceptibility of a grapevine cultivar to esca disease	8
Importance of quality maintenance pruning for young Ugni Blanc grapevines	8
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	8
Comparative genomics of <i>Rpv3</i>, a multiallelic downy mildew resistance locus in grapevine (<i>Vitis</i> sp.)	8
Succinic acid significantly affects the global expression of <i>Oenococcus oeni</i> PSU-1	8
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	8
Life cycle assessment of active spring frost protection methods in viticulture in the Loire Valley and Champagne French regions	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?	7
Red wine pilot-scale vinification assisted by pulsed electric fields: effect on sensory and physico-chemical quality of Syrah and Tempranillo varieties (<i>Vitis vinifera</i> L.)	7
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	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
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	7
Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters	7

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	7
Consumer preferences in wine: traditional <i>vs</i> fungus-resistant varieties in Switzerland	7
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	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
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	7
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	7
Drivers of grape berry sugar accumulation in field conditions at local scale	7
Interaction between Armenian clay-based ceramics and model wine during storage	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
Wine acidification methods: a review	6
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	6
How to better estimate bunch number at vineyard level?	6
Application of spectral index-based contour mapping for non-destructive ripeness monitoring in water stressed <i>Vitis vinifera</i> L. (Cabernet-Sauvignon)	6
Controlling <i>Scaphoideus titanus</i>: are pyrethrins and phytoseids compatible?	6
Influence of terroirs on the phenolic composition and astringency of wines made from representative plots of Corbières subregions	6
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	6
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	6
Impacts of timing of nitrogen addition on Chardonnay fermentations sequentially inoculated with <i>Metschnikowia pulcherrima</i> and <i>Saccharomyces cerevisiae</i>	6
Differences in rooting ability between wild and cultivated <i>Vitis vinifera</i>	6
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	6
Minimising sunburn necrosis on <i>Vitis vinifera</i> L. ‘Riesling’ grapes by defoliation, photo- and thermal protection	6
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	6
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	6
Influence of matter other than grapes on quercetin evolution and wine polyphenols	6
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	6
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	6
Sensory characterisation and consumer preference segmentation to meet the demand of changing trends in wine appreciation using minority grape varieties	6
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	6
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	6
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	6
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	6
A first characterisation and classification of Montalcino wines in relation to production areas: combination of destructive, non-destructive and chemometrics analyses	6
Sensory patterns and oxygen consumption kinetics in the oxidation of white, <I>rosé</I> and sparkling wines	6
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	6
Artificially induced and precise small-scaled infection with <i>Plasmopara viticola</i> on living vines	6
Georgian wild grapevine germplasm is confirmed to be genetically distinct from Mediterranean germplasm	6
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	6
Water status assessment in grapevines using plant electrophysiology	6