OENO One

Article	Citations
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	52
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	41
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	26
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	24
Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study	22
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	22
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	20
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	19
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	19
Accurate varietal classification and quantification of key quality compounds of grape extracts using the absorbance-transmittance fluorescence excitation emission matrix (A-TEEM) method and machine le	18
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	18
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	17
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>	16
Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines	15
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	14
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	14
Long term analysis of the link between practices and vineyard decline in relation to abiotic factors	14
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	14
Determination of odour detection threshold for α-guaiene in water highlights potential wine aroma contribution, especially for panellists who are anosmic to rotundone	14
Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study	14
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	14
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	14
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	13
An investigation of vine water status as a major factor in the quality of Merlot wine produced in terraced and non-terraced vineyards in the Vipava Valley, Slovenia	13
Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids	13

Comparison of the principal production methods for dealcoholised wine based on analytical parameters	13
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	13
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	13
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	13
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	12
Impact of organic and non-organic mulching on grape yield, quality and ecophysiological traits under irrigated and nonirrigated conditions	12
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	12
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	12
Comparison of methods for determining budburst date in grapevine	12
Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area	11
Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions	11
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration	11
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?	11
Sensory characterisation using text mining analysis: An approach for a site-typicity description in Chilean Sauvignon blanc wines	10
Terroir analysis and its complexity	10
Detoxification capabilities of copper and pesticides by winemaking yeasts	10
Adapting viticulture to climate change: A four-year field trial on the role of water restriction in mitigating temperature increases in Malbec and Bonarda	10
Pedological origin and edaphic factors drive biota in vineyard soils of Northeast Italy	9
The stability of major and trace element concentrations from musts to Champagne during the production process	9
Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data	9
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	9
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities	9
Impact of using yeast derivatives on the development of atypical aging in wines	9
Simultaneous in situ monitoring of belowground, trunk and relative canopy hydraulic conductance of grapevine demonstrates a soil texture-specific transpiration control	9
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	9
Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	9
Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate	8
Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine	8
Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine	8
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	8
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	7
Suitability of indigenous <i>Saccharomyces cerevisiae</i> strains isolated from spontaneous fermentations as wine fermentation starter cultures in the Okanagan Valley wine region in Canada	7
Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach	7
Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs	7
Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (<i>Vitis vinifera</i> cv. Callet) in a Mediterranean climate	7
Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts	7
Succinic acid significantly affects the global expression of <i>Oenococcus oeni</i> PSU-1	7
Automated yield prediction in vineyard using RGB images acquired by a UAV prototype platform	7
Comparative genomics of <i>Rpv3</i>, a multiallelic downy mildew resistance locus in grapevine (<i>Vitis</i> sp.)	7
Effects of three elicitors on primary metabolism six days after treatment in healthy <i>Vitis vinifera</i> leaves and eight days after treatment in healthy and downy mildew-inoculated leav	7
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines	7
Characterization of enological oak tannin extracts by a multi-analytical approach	7
Soil-associated fungal and prokaryotic diversity influenced by stoniness, depth and vintage in a high-altitude vineyard	7
The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries	7
Effects of verjus acidification on muscat canelli grape juice and wines	7
Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test	7
Identifying the pedoclimatic conditions most critical in the susceptibility of a grapevine cultivar to esca disease	7
Thiol precursors and amino acids profile of white interspecific hybrid <i>Vitis</i> varieties and impact of foliar urea and sulfur supplementation on the concentration of thiol precursors	6
Life cycle assessment of active spring frost protection methods in viticulture in the Loire Valley and Champagne French regions	6
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	6

Drivers of grape berry sugar accumulation in field conditions at local scale	6
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	6
Water status assessment in grapevines using plant electrophysiology	6
Importance of quality maintenance pruning for young Ugni Blanc grapevines	6
Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters	6
Interaction between Armenian clay-based ceramics and model wine during storage	6
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	6
Consumer preferences in wine: traditional <i>vs</i> fungus-resistant varieties in Switzerland	6
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	6
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	6
Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must	6
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	6
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	6
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	6
Wine acidification methods: a review	6
Soil, vine, climate change; the challenge of predicting soil carbon changes and greenhouse gas emissions in vineyards and is the 4 per 1000 goal realistic?	6
Differences in rooting ability between wild and cultivated <i>Vitis vinifera</i>	6
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	5
Influence of matter other than grapes on quercetin evolution and wine polyphenols	5
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	5
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	5
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	5
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines	5
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses	5
The grapevine metabolite profile of phloem sap is modified by flavescence dorée	5
Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir	5
Application of spectral index-based contour mapping for non-destructive ripeness monitoring in water stressed <i>Vitis vinifera</i> L. (Cabernet-Sauvignon)	5
A method for using monthly average temperatures in phenology models for grapevine (<i>Vitis vinifera</i> L.)	5
How to better estimate bunch number at vineyard level?	5
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	5
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	5
Local influence of climate on grapevine: an analytical process involving a functional and Bayesian exploration of farm data time series synchronised with an eGDD thermal index	5
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	5
Morphological image analysis for estimating grape bunch weight under different irrigation regimes in Cabernet-Sauvignon	5
Insights into multiscale chemical characterisation for the understanding of berry maturation	5
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture	5
The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety	5
Grapevine yield gap: identification of environmental limitations by soil and climate zoning in the region of Languedoc-Roussillon (South of France)	5
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	5
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	5
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	5
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	5
One prep to catch them all: “2 in 1”, an efficient method for the simultaneous extraction of DNA and RNA from Grapevine tissues	5
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	5
Minimising sunburn necrosis on <i>Vitis vinifera</i> L. ‘Riesling’ grapes by defoliation, photo- and thermal protection	5
Wine in a can: A consumer study in a traditional wine-producing region. Effect of the level of consumer involvement	5
Image-based sensing of salt stress in grapevine	5
Continuous automated microbial monitoring in laboratory-scale winemaking experiments	5
Sensory transfer between handfeel touch and mouthfeel: A guide for developing a tool to describe mouthfeel properties of red wines	5
Evaluation of criteria to assist the selection of good quality grafted grapevines prior to their commercialisation	4
Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels	4
Exploring grapevine canopy management: effects of removing main leaves or lateral shoots before flowering	4
Four decades in the vineyard: the impact of climate change on grapevine phenology and wine quality in northern Italy	4
Exploring how graft length shapes root system architecture and morphology in grapevine rootstocks	4
High-throughput phenotyping in grapevine breeding research: technologies and applications	4
Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions	4
Short light/dark cycles favour photosynthetic efficiency and growth in grapevines	4
Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age	4
Uncertainties in predicting the medium-term future occurrence of grapevine budburst in Europe: the role of phenological models and climate scenarios	4
Weather potential for high-quality still wine from Chardonnay viticulture in different regions of the UK with climate change	4
Differences in defence-related gene expression and metabolite accumulation reveal insights into the resistance of Greek grape wine cultivars to <i> Botrytis </i> bunch rot	4
Vineyard age-specific cohorts display similar climate x esca relationships but suggest hidden drivers in younger vineyards	4
A method to position a simple strip trial to improve trial efficiency and maximise the value of vineyard variability for decision-making	4
Study of lignans in wine originating from different types of oak barrels	4
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending	4
Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for <i>Vitis vinifera</i> cv. Shiraz winemaking	4
Water deficit responses of field-grown Pinot noir mediated by rootstock genotypes in a cool climate region	4
Unravelling the influence of cluster thinning on wine quality: a narrative systematic review	4
Antimicrobial properties of tannin extracts against the phytopathogenic oomycete <i>Plasmopara viticola</i>	4
Grapevine recovery after fire and a first look at rapid damage assessment with satellite imagery	4
Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine	4
Potassium fertigation and organic fertilisation in ‘Syrah’ grape in Northeastern Brazil: yield, must characteristics and phenolic compounds	4
Towards a regional mapping of vine water status based on crowdsourcing observations	4
Assessing the relationship between cordon strangulation, dieback, and fungal trunk disease symptom expression in grapevine	4
Statistical methods in grape and wine research for quantifying the impact of climate change	4
Effects of laccase from <i>Botrytis cinerea</i> on the oxidative degradation of anthocyanins	4
Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines	3
Climatic comparison between Belgium, Champagne, Alsace, Jura and Bourgogne for wine production using the regional model MAR	3
Optimised loop-mediated isothermal amplification (LAMP) for reliable detection and quantification of lactic acid bacteria in red and white wines and musts	3
The sugarless grape trait characterised by single berry phenotyping	3

Nitrogen isotope ratio (δ15N): a nearly unexplored indicator that provides useful information in viticulture	3
Less is more: towards a discrepancy in the representation of ‘no added sulphite’ wines among French professionals and consumers.	3
Varietal thiols levels and sensory effects in South African Colombard wines	3
‘Liking then CATA’ or ‘CATA then liking’? Impact of the hedonic question positioning on the wine sensory description and appreciation	3
Observation of shoot growth: a simple and operational decision-making tool for monitoring vine water status in the vineyard	3
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. I. root growth and physiological activity	3
Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds	3
Using IR spectroscopy as a holistic monitoring approach in winemaking: A review	3
Impact of protein fining agents and bentonite on rotundone concentration in red wine made from <i>Vitis vinifera</i> L. cv. Tardif	3
Enhancing fermentation performance through the reutilisation of wine yeast lees	3
Changes in total soluble solids concentration, fruit acidity, and yeast assimilable nitrogen in response to altered leaf area to fruit weight ratio in Pinot noir	3
Transcriptomic regulation of juvenile-to-adult vegetative phase transition in grapevine	3
Source-sink manipulation does not mitigate the effects of grapevine red blotch virus (GRBV) infection on fruit sugar and flavonoid accumulation in Cabernet-Sauvignon	3
Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars	3
UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>	3
A systemic approach to grapevine decline diagnosed using three key indicators: plant mortality, yield loss and vigour decrease	3
Brassinosteroid-induced quality enhancement in ‘Flame Seedless’ grapevine: impact on harvest and post-harvest attributes under open and covered cultivation systems	3
Potential of ethanol to reduce grapevine transpiration	3
The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids	3
Artificial intelligence-driven classification method of grapevine major phenological stages using conventional RGB imaging	3
Evaluation of the influence of rootstock cane characteristics on grafting success rate	3
The SIFT-MS fingerprint of <i>Vitis vinifera</i> L. cv. Syrah berries is stable over the second part of maturation under warm conditions of climate	3
Dietary patterns and alcoholic beverage preference in relation to 10-year cardiovascular disease, hypertension, hypercholesterolemia and diabetes mellitus incidence in the ATTICA cohort study	3
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>	3
Effect of ‘loss of function’ mutation in <i> SER1 </i> in wine yeast: fermentation outcomes in co-inoculation with non-<i>Saccharomyces </i>	3
The macromolecular diversity of Italian monovarietal red wines	3
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes	3
Visualising xylem vessels connections formed one year after grafting using different techniques	3
Bunch compactness, rot incidence, and stenospermocarpy gradient: A five-year evaluation of six Pinot blanc clones in northeast Italy	2
Enhancing grapevine viability and pathogen control through optimised hot water treatment	2
Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature	2
Hot water treatment combined with <i>Trichoderma</i> inoculation in the nursery protects planting material against grapevine trunk disease	2
Rootstock influence on the performance of field-grown grapevines <i>(Vitis vinifera)</i> during autumn-winter harvest	2
Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines	2
Impact of moderate wine consumption on immune-mediated diseases	2
Influence of yeasts on wine acidity: new insights into <i>Saccharomyces cerevisiae</i>	2
Effect of high hydrostatic pressure treatment and vine-shoot chips on the volatile fraction and sensorial profile of Chardonnay wines	2
Pilot-scale assessment of native Uruguayan yeast strains for Tannat wine fermentation	2
Rapid identification of boron-tolerant grapevine rootstocks via leaf spectroscopy	2
Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions	2
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines	2
Influence of oak chips, glutathione-rich inactivated yeast, and oxygen during fermentation on the analytical profile of volatile compounds in Blaufränkisch wines	2
Evaluating sources of variability in inflorescence number, flower number and the progression of flowering in Sauvignon blanc using a Bayesian modelling framework	2
Asynchronous accumulation of sugar and phenolics in grapevines following post-veraison leaf removal	2
Phenolics profiles in Marquette juice and wine were not affected by grapevine plant growth regulators applications	2
New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol	2
Effects of applying two new-generation superabsorbent hydrogels to soil on grapevine tolerance to summer stress: physiological validation and potential vineyard applications	2
Modelling future climate change impacts on grapevine water requirements and growing cycle in three wine PDOs of NE Spain	2
Grape berry size is a key factor in determining New Zealand Pinot noir wine composition	2
Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line	2
Soil and climate effects on winter wine produced under the tropical environmental conditions of southeastern Brazil	2
A study on the effects of climate change on viticulture on Santorini Island	2
Disentangling the interactions between leaf water, nitrogen, carbon status, and photosynthesis using high throughput phenotyping and statistical models: A study of fungi tolerant grapevine varieties	2
Vintage Port prediction and climate change scenarios	2
Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages	2
Overcoming the challenge of bunch occlusion by leaves for vineyard yield estimation using image analysis	2
Cover Crops and No-Tillage Show Negligible Effects on Grapevine Physiology in Mediterranean Vineyard Agroecosystems	2
Triacontanol (long-chain alcohol) positively enhances the microbial ecology of berry peel in <i>Vitis vinifera</i> cv. ‘Glera’ yet promotes the must total soluble sugars content	2
Effects of preharvest abscission agent application on postharvest quality of destemmed Autumn King and Sheegene-12 table grape berries	2
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method	2
Exploring the oenological potential of South African <i>Saccharomyces cerevisiae</i> isolates	2
Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines	2
Protection of viticultural biodiversity: genetic and phenotypic characterisation of grapevine varieties from the northwest coastal area of Tuscany (Italy)	2
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines	2
Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard	2
Future climatic conditions may threaten adaptation capacities for vineyards along Lake Neuchâtel, Switzerland	2
Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending	2
The remarkable effects of the non-volatile matrix of wine on the release of volatile compounds evaluated by analysing their release to the headspaces	2
Optimisation of SPME Arrow GC/MS method for determination of wine volatile organic compounds	2
Exploring soil–plant interactions in vineyards using geophysics and hyperspectral imaging	2
Effects of mechanical box pruning intensity on bud development, vegetative growth, and yield components on cv. Cabernet-Sauvignon in Mendoza, Argentina	2
To what extent can a phase-out of pesticides in viticulture be achieved? Learning from the efforts of a large farm network after 10 years	2
A climatic classification of the world’s wine regions	2
An operational model for capturing grape ripening dynamics to support harvest decisions	2
Identification and quantification of resolubilised polyphenols from fining precipitation	2
Muscat is not dead: A sensory study of young adults’ olfactory appreciation revealed a marked preference for terpenic dry white wines made from this underrated variety	2
Assessment of changes in Grenache grapevine maturity in a Mediterranean context over the last half-century	2
How climate and pest hazards, crop protection, cover cropping, and fertilisation explain yield gaps in vineyards of southern France	2
Mapping gas–phase CO<sub>2</sub> in the headspace of two champagne glasses through infrared laser absorption spectroscopy: ŒnoXpert glass versus INAO glass	2
Microbial biofilms in oenology	2
Microbiome in soils of Mendoza: microbial resources for the development of agroecological management in viticulture	2
Two-stage automatic diagnosis of Flavescence Dorée based on proximal imaging and artificial intelligence: a multi-year and multi-variety experimental study	2
Mechanisation of pre-flowering leaf removal under the temperate climate conditions of Switzerland	2
Amending high sugar in V. vinifera cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers	2
Delayed grape ripening by intermittent shading to counter global warming depends on carry-over effects and water deficit conditions	2
Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine	2
Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers	2
From soil to canopy: the diversity of adaptation strategies to drought in grapevine	2
Identification of the best viticultural areas by spatial optimisation. Application in New Zealand South Island in the context of climate change	2
Grapevine leaf size influences canopy temperature	2