OENO One

Papers
(The H4-Index of OENO One is 17. 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 2022-05-01 to 2026-05-01.)
ArticleCitations
Effect of mannoproteins on red wine colour stability: new insights from collaborative OIV work54
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot32
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts27
Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study26
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability26
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape22
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition22
Managing a large sample of wines in sensory analysis: An example with Bordeaux red wines22
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>21
Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines21
Efficacy of using grape cane extracts against <i>Plasmopara viticola</i> under field conditions and their impact on the composition of berries and musts of <i>Vitis vinifera</i>21
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling19
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®18
Determination of odour detection threshold for α-guaiene in water highlights potential wine aroma contribution, especially for panellists who are anosmic to rotundone18
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit18
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine17
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations17
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