OOIR: Observatory of International Research

Papers

(The median citation count of Australian Journal of Grape and Wine Research is 2. 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.)

Article	Citations
Challenges of viticulture adaptation to global change: tackling the issue from the roots	44
Grapevine salt tolerance	24
Defining wine typicity: sensory characterisation and consumer perspectives	24
Effect of timing of irrigation initiation on vegetative growth, physiology and yield parameters in Cabernet Sauvignon grapevines	22
Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses	19
Abscisic acid and proline are not equivalent markers for heat, drought and combined stress in grapevines	19
Impact of low rainfall during dormancy on vine productivity and development	18
Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition	17
Improved physiological performance in grapevine (Vitis viniferaL.) cv. Cabernet Sauvignon facing recurrent drought stress	16
Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour p	16
Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine	16
Performance of reflectance indices and of a handheld device for estimating in‐field the nitrogen status of grapevine leaves	16
Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine	15
Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks	15
Wine research and its relationship with wine production: a scientometric analysis of global trends	15
Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture	14
Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine	12
Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines	11
Characterising inter‐ and intra‐regional variation in sensory profiles of Australian Shiraz wines from six regions	11
Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novelMetschnikowia pulcherrimayeast starter cultures	11
Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition ofVitis viniferacv. Pinot Noir wine	11
Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia	10
Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin	10
Is advancement of grapevine maturity explained by an increase in the rate of ripening or advancement of veraison?	10
Identification of optimal and novel reference genes for quantitative real‐time polymerase chain reaction analysis in grapevine	9

Incidence and severity of Eutypa dieback in grapevines are related to total surface area of pruning wounds	9
Influence of PatagonianLactiplantibacillus plantarumandOenococcus oenistrains on sensory perception of Pinot Noir wine after malolactic fermentation	9
Free and glycosylated green leaf volatiles, lipoxygenase and alcohol dehydrogenase in defoliated Nebbiolo grapes during postharvest dehydration	9
Post‐budburst hand finishing of winter spur pruning can delay technological ripening without altering phenolic maturity of Merlot berries	9
Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water	9
Contribution of non‐ Saccharomyces yeasts to increase glutathione concentration in wine	9
Three‐dimensional reconstruction ofVitis vinifera(L.) cvs Pinot Noir and Merlot grape bunch frameworks using a restricted reconstruction grammar based on the stochastic L‐system	9
Characterising winery wastewater composition to optimise treatment and reuse	9
Historical and future trends in evapotranspiration components and irrigation requirement of winegrapes	8
Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution	8
Growth and physiology of fourVitis viniferaL. cv. Tempranillo clones under future warming and water deficit regimes	8
Underpinning terroir with data: on what grounds might subregionalisation of the Barossa Zone geographical indication be justified?	8
The colorimetric determination of copper in wine: total copper	8
Measure to evaluate the sensitivity to genotype‐by‐environment interaction in grapevine clones	8
Effect of glutathione addition at harvest on Sauvignon Blanc wines	8
Winegrape cultivars ( Vitis vinifera ) vary in susceptibility to the grapevine trunk pathogens Eutypa lata and Diplodia ser	8
Biogenic amines and the importance of starter cultures for malolactic fermentation	7
Exploring the regional typicality of Australian Shiraz wines using untargeted metabolomics	7
Carry‐over effects on bud fertility makes early defoliation a risky crop‐regulating practice in Mediterranean vineyards	7
Differential influence of timing and duration of bunch bagging on volatile organic compounds in Cabernet Sauvignon berries (Vitis viniferaL.)	7
Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method	7
Refining the growing season temperature parameter for use in winegrape suitability analysis	7
Differential response of the accumulation of primary and secondary metabolites to leaf‐to‐fruit ratio and exogenous abscisic acid	7
Effect of dissolved carbon dioxide on the sensory properties of still white and red wines	6
Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis	6
Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes	6
Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California	6
Exploratory study of sugar andC₆compounds in single berries of grapevine (Vitis viniferaL.) cv. Cabernet Sauvignon throughout ripening	6
Effect of grape heterogeneity on wine chemical composition and sensory attributes forVitis viniferacv. Cabernet Sauvignon	6
Girdling of shoots at flowering reduces shatter in grapevine cv. Malbec	6
Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine	6
Critical timing of fungicide application for pruning wound protection to control grapevine trunk diseases	6
Effects of anti‐transpirant di‐1‐p‐menthene, sprayed post‐veraison, on berry ripening of Sangiovese grapevines with different crop loads	6
Double cropping inVitis viniferaL. cv. Pinot Noir: agronomical and physiological validation	6
Morphometric comparison of current, Roman‐era and medievalVitisseeds from the north‐west of Spain	6
Loss oftrans‐resveratrol during storage and ageing of red wines	6
Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides	6
Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters	6
Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine	5
Effect of delaying winter pruning of Bobal and Tempranillo grapevines on vine performance, grape and wine composition	5
Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes	5
Development of new wine‐, dried‐ and tablegrape scions and rootstocks for Australian viticulture: past, present and future	5
Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine	5
Polymorphism of anthocyanin concentration and composition in Chinese wild grapes	5
Modulation of a defined community ofOenococcus oenistrains byTorulaspora delbrueckiiand its impact on malolactic fermentation	5
Rootstock‐conferred traits affect the water use efficiency of fruit production in Shiraz	5
Inside of an innovation ecosystem: evidence from the Brazilian wine sector	5
Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine	5
Impact of vineyard topography on the quality of Chablis wine	5
Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high‐throughput phenotyping	5

Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz	4
Influence ofSaccharomyces cerevisiaeautochthonousMQ3strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine	4
Alternative fining of Sangiovese wine: effect on phenolic substances and sensory characteristics	4
Rootstock effects on growth and fruit composition of low‐yielding winegrape cultivars grown in a hot Australian climate	4
Feasibility of applying shotgun metagenomic analyses to grapevine leaf, rhizosphere and soil microbiome characterisation	4
Commercial brassinosteroid increases the concentration of anthocyanin in red tablegrape cultivars (Vitis viniferaL.)	4
Simplified measures of copper fractions in wine: colorimetric and filtration‐based approaches	4
How Rootstocks Impact the Scion Vigour and Vine Performance of Vitis vinifera L. cv. Tempranillo	4
3D visualisation of voids in grapevine flowers and berries using X‐ray micro computed tomography	4
Qualitative effects of the addition of withered grapes to a freshly produced red wine: the traditional governo all'uso toscano practice	4
Assessment of the Crop Forcing Technique and Irrigation Strategy on the Ripening of Tempranillo Grapes in a Semiarid Climate	4
Identification of stable quantitative trait loci and candidate genes for sweetness and acidity in tablegrape using a highly saturated single‐nucleotide polymorphism‐based linkage map	3
In vitro biological indexing of grapevine leafroll‐associated virus 3 in red‐ and white‐berried grapevines ( Vitis vinifera )	3
Origin of Chardonnay clones with historical significance in Australia and California	3
Research trends in the oenological and viticulture sectors	3
Assessment of phenology, growth characteristics and berry composition in a hot Australian climate to identify wine cultivars adapted to climate change	3
Onset and progression of the berry shrivel ripening disorder in grapes	3
Timing of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation	3
First characterisation of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices	3
Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine	3
Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon	3
Connection matters: exploring the implications of scion–rootstock alignment in grafted grapevines	3
Transgenic grapevines with decreased expression of tannin synthesis genes have altered grape and wine flavonoid composition	3
Sparging of white wine	3
Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines	3
Underpinning terroir with data: a quantitative analysis of biophysical variation in the Margaret River region of Western Australia	3
Experimentation during wine grape production in Australia: motivations, approaches and opportunities for change	3
Carbon balance in grapevines (Vitis viniferaL.): effect of environment, cultivar and phenology on carbon gain, losses and allocation	3
Effect of malolactic fermentation and ageing on the concentration ofρ‐coumaric acid of Pinot Noir wine and the consequence for volatile phenol production byBrettanomyces	2
Aeration ofVitis viniferaShiraz fermentation and its effect on wine chemical composition and sensory attributes	2
Characterising leaf petiole, blade and bunchstem nutrient concentration across three grapevine cultivars	2
Isolation and characterisation of autochthonousSaccharomyces cerevisiaefrom ‘Pago’ Merlot wines of Utiel‐Requena (Spain) origin	2
Application of foliar urea to grapevines: productivity and flavour components of grapes	2
Syrah and Grenache (Vitis vinifera) revealed different strategies to cope with high temperature	2
Evaluating the Potential of High-Resolution Visible Remote Sensing to Detect Shiraz Disease in Grapevines	2
Characterising retained dormant shoot attributes to support automated cane pruning onVitis viniferaL. cv. Sauvignon Blanc	2
Impact ofBotrytis cinerea‐infected grapes on quality parameters of red wine made from withered grapes	2
Genetic Diversity and Structure in a Spanish Grape Germplasm Collection Assessed by SSR Markers	2
Assessing the Short-Term Effects of No-Till on Crop Yield, Greenhouse Gas Emissions, and Soil C and N Pools in a Cover-Cropped, Biodynamic Mediterranean Vineyard	2
The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine	2
The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production	2
Rootstock type influences salt exclusion response of grafted Shiraz under salt treatment at elevated root zone temperature	2
Nitric oxide and abscisic acid regulate osmoprotective and antioxidative mechanisms related to water stress tolerance of grapevines	2
Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures	2
Hierarchical modelling partitions variation in vineyard fruit maturity for optimal sampling	2
The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine	2
Climate Change, Grape Phenology, and Frost Risk in Southeast England	2
Development of downy mildew in grape bunches of susceptible and resistant cultivars: infection pathways and limited systemic spread	2
Characterising spatio‐temporal variation in fruit composition for improved winegrowing management in California Cabernet Sauvignon	2
Nitrogen dynamics and fertilisation use efficiency: carry‐over effect of crop limitation	2