OOIR: Observatory of International Research

Papers

(The TQCC of Australian Journal of Grape and Wine Research 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 2020-11-01 to 2024-11-01.)

Article	Citations
Challenges of viticulture adaptation to global change: tackling the issue from the roots	54
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
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
Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine	17
Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia	16
Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition ofVitis viniferacv. Pinot Noir wine	15
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
Incidence and severity of Eutypa dieback in grapevines are related to total surface area of pruning wounds	12
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
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	11
Double cropping inVitis viniferaL. cv. Pinot Noir: agronomical and physiological validation	11
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
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
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
Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters	9
Effect of grape heterogeneity on wine chemical composition and sensory attributes forVitis viniferacv. Cabernet Sauvignon	9
Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides	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
Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine	8
Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis	8
Critical timing of fungicide application for pruning wound protection to control grapevine trunk diseases	8
Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method	8
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.	8
Effect of delaying winter pruning of Bobal and Tempranillo grapevines on vine performance, grape and wine composition	8
Differential influence of timing and duration of bunch bagging on volatile organic compounds in Cabernet Sauvignon berries (Vitis viniferaL.)	7
Assessment of phenology, growth characteristics and berry composition in a hot Australian climate to identify wine cultivars adapted to climate change	7
Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high‐throughput phenotyping	7
Exploratory study of sugar andC₆compounds in single berries of grapevine (Vitis viniferaL.) cv. Cabernet Sauvignon throughout ripening	7
Rootstock‐conferred traits affect the water use efficiency of fruit production in Shiraz	7
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
Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine	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
Identification and recovery of localVitis viniferaL. cultivars collected in ancient vineyards in different locations of Argentina	6
Modulation of a defined community ofOenococcus oenistrains byTorulaspora delbrueckiiand its impact on malolactic fermentation	6