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 2020-04-01 to 2024-04-01.)

Article	Citations
Understanding and managing nitrogen nutrition in grapevine: a review	53
Comparing vineyard imagery acquired from Sentinel-2 and Unmanned Aerial Vehicle (UAV) platform	40
Cover crops in viticulture. A systematic review (1): <br>Implications on soil characteristics and biodiversity in vineyard	37
Adaptive capacity of winegrape varieties cultivated in Greece to climate change: current trends and future projections	29
First quantitative assessment of growth, sugar accumulation and malate breakdown in a single ripening berry	26
Comparison between satellite and ground data with UAV-based information to analyse vineyard spatio-temporal variability	25
Recent advancements in understanding the terroir effect on aromas in grapes and wines	24
Global warming and wine quality: are we close to the tipping point?	23
From grape berries to wines: drought impacts on key secondary metabolites	21
Effects of altitude on the chemical composition of grapes and wine: a review	20
Grapevine physiological response to row orientation-induced spatial radiation and microclimate changes	19
Sensory characterisation of Bordeaux red wines produced without added sulfites	19
Yield components detection and image-based indicators for non-invasive grapevine yield prediction at different phenological phases	19
Adaptation to climate change by determining grapevine cultivar differences using temperature-based phenology models	18
Cover crops in viticulture. A systematic review (2):<br>Implications on vineyard agronomic performance	18
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	17
Making sense of a sense of place: precision viticulture approaches to the analysis of terroir at different scales	16
Quantifying the seasonal variations in grapevine yield components based on pre- and post-flowering weather conditions	15
Under-vine cover crops: impact on weed development, yield and grape composition	14
Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines	13
Effects of sunlight exclusion on leaf gas exchange, berry composition, and wine flavour profile of Cabernet-Sauvignon from the foot of the north side of Mount Tianshan and a semi-arid continental clim	13
Rhizosphere engineering: leading towards a sustainable viticulture?	13
The influence of vine water regime on the leaf gas exchange, berry composition and wine quality of Arvine grapes in Switzerland	12
Proximal sensing of vineyard soil and canopy vegetation for determining vineyard spatial variability in plant physiology and berry chemistry	12
Plant resilience and physiological modifications induced by curettage of Esca-diseased grapevines	12

Effects of canopy management practices on grapevine bud fruitfulness	11
Color change of bottled white wines as a quality indicator	11
The effects of leaf removal and artificial shading on the composition of Chardonnay and Pinot noir grapes	10
Potential of non-<i>Saccharomyces</i> yeast for improving the aroma and sensory profile of Prokupac red wine	10
Optimising grapevine summer stress responses and hormonal balance by applying kaolin in two Portuguese Demarcated Regions	10
Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study	10
Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms	10
Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine	10
Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods	10
The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production	10
Effect of strains from different <i>Saccharomyces</i> species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine	10
Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles	10
A comparison of the effect of temperature on grapevine phenology between vineyards	10
The cost disadvantage of steep slope viticulture and strategies for its preservation	10
Impact of oak (<i>Q. pyrenaica</i> and <i>Q. pubescens</i>) and cherry (<i>P. avium</i>) wood chip contact on phenolic composition and sensory profile evolution of	9
Spatial variability in Ontario Riesling vineyards: I. Soil, vine water status and vine performance	9
Terroir analysis and its complexity	9
Vineyard yield estimation using 2-D proximal sensing: a multitemporal approach	9
Description of the relationship between trunk disease expression and meteorological conditions, irrigation and physiological response in Chardonnay grapevines	9
Grapevine decline is associated with difference in soil microbial composition and activity	9
Assessment of canopy size using UAV-based point cloud analysis to detect the severity and spatial distribution of canopy decline	9
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>	8
UAV and ground-based imagery analysis detects canopy structure changes after canopy management applications	8
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations	8
Effects of alcohol consumption in general, and wine in particular, on the risk of cancer development: a review	8
Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process	8
SSR and SNP genetic profiling of Armenian grape cultivars gives insights into their identity and pedigree relationships	8
Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration	8
A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland	8
Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine	7
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios	7
Metabolome-based clustering after moderate wine consumption	7
A study on the effects of climate change on viticulture on Santorini Island	7
Spatial and temporal variability of cv. Tempranillo response within the Toro DO (Spain) and projected changes under climate change	7
Grapevine (<i>Vitis vinifera</i> L.) varietal assortment and evolution in the Marche region (central Italy)	7
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method	7
A Major QTL is associated with berry grape texture characteristics	7
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	7
Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants	7
The effects of drought and supplemental UV-B radiation on physiological and biochemical traits of the grapevine cultivar “Soultanina”	7
Is foliar Cl- concentration the cause of photosynthetic decline in grapevine during mild salinity?	6
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	6
Assessment of changes in Grenache grapevine maturity in a Mediterranean context over the last half-century	6
Not just shrivelling: time-series profiling of the biochemical changes in Corvina (<i>Vitis vinifera</i> L.) berries subjected to post-harvest withering	6
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality	6
The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and <i>Saccharomyces cerevisiae</i> diversity	6
Trends and climatic variability in the Chilean viticultural production zones: three decades of climatic data (1985-2015)	6
Influence of the mannoproteins of different strains of <em>Starmerella bacillaris</em> used in single and sequential fermentations on foamability, tartaric and protein stabilities of wine	6
Influence of supplementation of vineyard soil with organic substances on nutritional status, yield and quality of ‘Black Magic’ grape (<i>Vitis vinifera L.</i>) and soil microbiological an	6
Modelling Chablis vintage quality in response to inter-annual variation in weather	6

Evaluation of site-specific management to optimise <i>Vitis vinifera</i> L. (cv. Tannat) production in a vineyard with high heterogeneity	6
Using δ<sup>13</sup>C and hydroscapes for discriminating cultivar specific drought responses	6
A climatic classification of the world’s wine regions	5
Epigenetics: an innovative lever for grapevine breeding in times of climatic changes	5
Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir	5
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	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
The macromolecular diversity of Italian monovarietal red wines	5
Grapevine row orientation, vintage and grape ripeness effect on anthocyanins, flavan-3-ols, flavonols and phenolic acids: I. <i>Vitis vinifera</i> L. cv. Syrah grapes	5
Two-stage automatic diagnosis of Flavescence Dorée based on proximal imaging and artificial intelligence: a multi-year and multi-variety experimental study	5
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	5
Wild grapevine (Vitis sylvestris C.C.Gmel.) wines from the Southern Caucasus region	5
Differences in xylovolatiles composition between chips or barrel aged wines	5
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	5
Evolution of fungicide residues in pruned vine-shoots	5
Monoterpenoids and norisoprenoids in Italian red wines	5
Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties	5
Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine	5
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes	5
Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)	5
Sensory characterisation of wines without added sulfites via specific and adapted sensory profile	5
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions	5