OOIR: Observatory of International Research

Papers

(The median citation count of Australian Journal of Grape and Wine Research is 3. 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 2020-10-01 to 2024-10-01.)

Article	Citations
Challenges of viticulture adaptation to global change: tackling the issue from the roots	51
Grapevine salt tolerance	33
Defining wine typicity: sensory characterisation and consumer perspectives	31
Abscisic acid and proline are not equivalent markers for heat, drought and combined stress in grapevines	24
Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture	23
Improved physiological performance in grapevine (Vitis viniferaL.) cv. Cabernet Sauvignon facing recurrent drought stress	19
Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine	19
Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine	17
Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks	17
Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine	17
Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia	16
Contribution of non‐ Saccharomyces yeasts to increase glutathione concentration in wine	14
Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution	14
Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines	14
Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition ofVitis viniferacv. Pinot Noir wine	14
Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novelMetschnikowia pulcherrimayeast starter cultures	12
Is advancement of grapevine maturity explained by an increase in the rate of ripening or advancement of veraison?	12
Incidence and severity of Eutypa dieback in grapevines are related to total surface area of pruning wounds	12
Influence of PatagonianLactiplantibacillus plantarumandOenococcus oenistrains on sensory perception of Pinot Noir wine after malolactic fermentation	11
Winegrape cultivars ( Vitis vinifera ) vary in susceptibility to the grapevine trunk pathogens Eutypa lata and Diplodia ser	11
Effect of glutathione addition at harvest on Sauvignon Blanc wines	11
Double cropping inVitis viniferaL. cv. Pinot Noir: agronomical and physiological validation	11
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	10
Free and glycosylated green leaf volatiles, lipoxygenase and alcohol dehydrogenase in defoliated Nebbiolo grapes during postharvest dehydration	10
Identification of optimal and novel reference genes for quantitative real‐time polymerase chain reaction analysis in grapevine	10

Biogenic amines and the importance of starter cultures for malolactic fermentation	9
Effect of grape heterogeneity on wine chemical composition and sensory attributes forVitis viniferacv. Cabernet Sauvignon	9
Underpinning terroir with data: on what grounds might subregionalisation of the Barossa Zone geographical indication be justified?	9
Differential response of the accumulation of primary and secondary metabolites to leaf‐to‐fruit ratio and exogenous abscisic acid	9
Growth and physiology of fourVitis viniferaL. cv. Tempranillo clones under future warming and water deficit regimes	9
Exploring the regional typicality of Australian Shiraz wines using untargeted metabolomics	9
Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine	9
Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides	8
Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method	8
Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters	8
Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis	8
Inside of an innovation ecosystem: evidence from the Brazilian wine sector	8
Critical timing of fungicide application for pruning wound protection to control grapevine trunk diseases	8
Differential influence of timing and duration of bunch bagging on volatile organic compounds in Cabernet Sauvignon berries (Vitis viniferaL.)	7
Rootstock‐conferred traits affect the water use efficiency of fruit production in Shiraz	7
Exploratory study of sugar andC₆compounds in single berries of grapevine (Vitis viniferaL.) cv. Cabernet Sauvignon throughout ripening	7
Polymorphism of anthocyanin concentration and composition in Chinese wild grapes	7
Assessment of phenology, growth characteristics and berry composition in a hot Australian climate to identify wine cultivars adapted to climate change	7
Effect of delaying winter pruning of Bobal and Tempranillo grapevines on vine performance, grape and wine composition	7
Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high‐throughput phenotyping	7
Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine	6
Modulation of a defined community ofOenococcus oenistrains byTorulaspora delbrueckiiand its impact on malolactic fermentation	6
Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine	6
Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine	6
Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes	6
Identification and recovery of localVitis viniferaL. cultivars collected in ancient vineyards in different locations of Argentina	6
Feasibility of applying shotgun metagenomic analyses to grapevine leaf, rhizosphere and soil microbiome characterisation	6
Development of new wine‐, dried‐ and tablegrape scions and rootstocks for Australian viticulture: past, present and future	6
3D visualisation of voids in grapevine flowers and berries using X‐ray micro computed tomography	5
The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine	5
Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes	5
From Roots to Leaves: Understanding Consumer Acceptance in Implementing Climate-Resilient Strategies in Viticulture	5
Rootstock effects on growth and fruit composition of low‐yielding winegrape cultivars grown in a hot Australian climate	5
Influence ofSaccharomyces cerevisiaeautochthonousMQ3strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine	5
The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine	5
Assessment of the Crop Forcing Technique and Irrigation Strategy on the Ripening of Tempranillo Grapes in a Semiarid Climate	5
Evaluating the Potential of High-Resolution Visible Remote Sensing to Detect Shiraz Disease in Grapevines	5
Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine	5
Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine	5
The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production	5
Syrah and Grenache (Vitis vinifera) revealed different strategies to cope with high temperature	5
How Rootstocks Impact the Scion Vigour and Vine Performance of Vitis vinifera L. cv. Tempranillo	5
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	4
Research trends in the oenological and viticulture sectors	4
Onset and progression of the berry shrivel ripening disorder in grapes	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	4
Aeration ofVitis viniferaShiraz fermentation and its effect on wine chemical composition and sensory attributes	4
Alternative fining of Sangiovese wine: effect on phenolic substances and sensory characteristics	4
Carbon balance in grapevines (Vitis viniferaL.): effect of environment, cultivar and phenology on carbon gain, losses and allocation	4
Transgenic grapevines with decreased expression of tannin synthesis genes have altered grape and wine flavonoid composition	4

Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz	4
Isolation and characterisation of autochthonousSaccharomyces cerevisiaefrom ‘Pago’ Merlot wines of Utiel‐Requena (Spain) origin	4
Underpinning terroir with data: a quantitative analysis of biophysical variation in the Margaret River region of Western Australia	4
Nitric oxide and abscisic acid regulate osmoprotective and antioxidative mechanisms related to water stress tolerance of grapevines	4
Timing of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation	4
Arbuscular Mycorrhizal Fungi Enhance Drought Stress Tolerance by Regulating Osmotic Balance, the Antioxidant System, and the Expression of Drought-Responsive Genes in Vitis vinifera L.	4
Impact ofBotrytis cinerea‐infected grapes on quality parameters of red wine made from withered grapes	3
Climate Change, Grape Phenology, and Frost Risk in Southeast England	3
First characterisation of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices	3
Climate Services for Agriculture: Tools for Informing Decisions Relating to Climate Change and Climate Variability in the Wine Industry	3
Experimentation during wine grape production in Australia: motivations, approaches and opportunities for change	3
Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures	3
In vitro biological indexing of grapevine leafroll‐associated virus 3 in red‐ and white‐berried grapevines ( Vitis vinifera )	3
Sparging of white wine	3
Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine	3
Rootstock type influences salt exclusion response of grafted Shiraz under salt treatment at elevated root zone temperature	3
Connection matters: exploring the implications of scion–rootstock alignment in grafted grapevines	3
Exploring the influence of grape tissues on the concentration of wine volatile compounds	3
Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines	3
Application of foliar urea to grapevines: productivity and flavour components of grapes	3
Climate Change Affects Choice and Management of Training Systems in the Grapevine	3
Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon	3