Australian Journal of Grape and Wine Research

Papers
(The H4-Index of Australian Journal of Grape and Wine Research is 15. 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 2020-03-01 to 2024-03-01.)
ArticleCitations
Challenges of viticulture adaptation to global change: tackling the issue from the roots44
Grapevine salt tolerance24
Defining wine typicity: sensory characterisation and consumer perspectives24
Effect of timing of irrigation initiation on vegetative growth, physiology and yield parameters in Cabernet Sauvignon grapevines22
Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses19
Abscisic acid and proline are not equivalent markers for heat, drought and combined stress in grapevines19
Impact of low rainfall during dormancy on vine productivity and development18
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition17
Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour p16
Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine16
Performance of reflectance indices and of a handheld device for estimating in‐field the nitrogen status of grapevine leaves16
Improved physiological performance in grapevine (Vitis viniferaL.) cv. Cabernet Sauvignon facing recurrent drought stress16
Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks15
Wine research and its relationship with wine production: a scientometric analysis of global trends15
Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine15
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