OENO One

Article	Citations
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	41
Modelling Chablis vintage quality in response to inter-annual variation in weather	38
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	27
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	24
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	22
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	20
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	17
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	17
Grapevine bunch weight estimation using image-based features: comparing the predictive performance of number of visible berries and bunch area	16
Global warming and wine quality: are we close to the tipping point?	16
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	16
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	15
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>	15
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	15
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	13
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	13
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	13
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	13
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	12
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	12
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	12
Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study	11
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	11
Impacts of added oenological tannins on red wine quality to counteract <i>Botrytis</i> infection in Merlot grapes	11
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	11

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	11
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	11
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	11
Long term analysis of the link between practices and vineyard decline in relation to abiotic factors	11
Impact of using yeast derivatives on the development of atypical aging in wines	10
Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions	10
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	10
Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area	10
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities	10
Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	10
Impact of organic and non-organic mulching on grape yield, quality and ecophysiological traits under irrigated and nonirrigated conditions	9
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	9
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	9
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration	9
Effects of cover crops and irrigation on ‘Tempranillo’ grapevine and berry physiology: an experiment under the Mediterranean conditions of Southern Portugal	9
Simultaneous in situ monitoring of belowground, trunk and relative canopy hydraulic conductance of grapevine demonstrates a soil texture-specific transpiration control	8
Comparison of methods for determining budburst date in grapevine	8
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?	8
Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine	8
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	8
Terroir analysis and its complexity	8
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	8
Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data	8
Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine	7
Effects of sunlight exclusion on leaf gas exchange, berry composition, and wine flavour profile of Cabernet-Sauvignon from the foot of the north side of Mount Tianshan and a semi-arid continental clim	7
The stability of major and trace element concentrations from musts to Champagne during the production process	7
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	7
Comparative genomics of <i>Rpv3</i>, a multiallelic downy mildew resistance locus in grapevine (<i>Vitis</i> sp.)	7
Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate	7
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	7
Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine	7
Effects of verjus acidification on muscat canelli grape juice and wines	6
Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts	6
Identifying the pedoclimatic conditions most critical in the susceptibility of a grapevine cultivar to esca disease	6
Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach	6
Automated yield prediction in vineyard using RGB images acquired by a UAV prototype platform	6
Succinic acid significantly affects the global expression of <i>Oenococcus oeni</i> PSU-1	6
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines	6
Soil-associated fungal and prokaryotic diversity influenced by stoniness, depth and vintage in a high-altitude vineyard	6
Interaction between Armenian clay-based ceramics and model wine during storage	6
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	6
Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must	5
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	5
Comparison of efficacy and modes of action of two high-potential biocontrol <i>Bacillus</i> strains and commercial biocontrol products against <i>Botrytis cinerea</i> in table	5
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	5
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	5
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	5
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	5
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	5
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	5

Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	5
Life cycle assessment of active spring frost protection methods in viticulture in the Loire Valley and Champagne French regions	5
Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs	5
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	5
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?	5
Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters	5
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	5
Water status assessment in grapevines using plant electrophysiology	5
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	5
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	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
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	5
Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test	5
Drivers of grape berry sugar accumulation in field conditions at local scale	5
Importance of quality maintenance pruning for young Ugni Blanc grapevines	5
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	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
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	5
The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries	5
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	4
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	4
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	4
A molecular marker set combining a retrotransposon insertion and SSR polymorphisms is useful for assessing diversity in Vitis	4
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses	4
Insights into multiscale chemical characterisation for the understanding of berry maturation	4
Image-based sensing of salt stress in grapevine	4
Continuous automated microbial monitoring in laboratory-scale winemaking experiments	4
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines	4
Grapevine (<i>Vitis vinifera</i> L.) varietal assortment and evolution in the Marche region (central Italy)	4
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	4
Wine acidification methods: a review	4
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	4
How to better estimate bunch number at vineyard level?	4
Impact of microoxygenation on Pinot noir wines with different initial phenolic content	4
Grapevine yield gap: identification of environmental limitations by soil and climate zoning in the region of Languedoc-Roussillon (South of France)	4
A method for using monthly average temperatures in phenology models for grapevine (<i>Vitis vinifera</i> L.)	4
Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines	4
Sensory transfer between handfeel touch and mouthfeel: A guide for developing a tool to describe mouthfeel properties of red wines	4
Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels	4
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	4
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	4
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios	4
Empirical mapping for evaluating an LPWAN (LoRa) wireless network sensor prior to installation in a vineyard	4
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	4
Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir	4
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture	4
The grapevine metabolite profile of phloem sap is modified by flavescence dorée	4
Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines	3
Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine	3
Grapevine recovery after fire and a first look at rapid damage assessment with satellite imagery	3
Vineyard age-specific cohorts display similar climate x esca relationships but suggest hidden drivers in younger vineyards	3
Unravelling the influence of cluster thinning on wine quality: a narrative systematic review	3
Four decades in the vineyard: the impact of climate change on grapevine phenology and wine quality in northern Italy	3
Towards a regional mapping of vine water status based on crowdsourcing observations	3
Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions	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
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending	3
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	3
New enzymatic method for estimating fumaric acid in wines	3
A method to position a simple strip trial to improve trial efficiency and maximise the value of vineyard variability for decision-making	3
The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety	3
Antimicrobial properties of tannin extracts against the phytopathogenic oomycete <i>Plasmopara viticola</i>	3
Study of lignans in wine originating from different types of oak barrels	3
Water deficit responses of field-grown Pinot noir mediated by rootstock genotypes in a cool climate region	3
Exploring how graft length shapes root system architecture and morphology in grapevine rootstocks	3
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	3
Dietary and lifestyle habits of drinkers with preference for alcoholic beverage: does it really matter for public health? A review of the evidence	3
Exploring grapevine canopy management: effects of removing main leaves or lateral shoots before flowering	3
Evaluation of criteria to assist the selection of good quality grafted grapevines prior to their commercialisation	3
Weather potential for high-quality still wine from Chardonnay viticulture in different regions of the UK with climate change	3
Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age	3
Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for <i>Vitis vinifera</i> cv. Shiraz winemaking	3
Evaluation of the influence of rootstock cane characteristics on grafting success rate	3
Potassium fertigation and organic fertilisation in ‘Syrah’ grape in Northeastern Brazil: yield, must characteristics and phenolic compounds	3
The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids	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
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
A systemic approach to grapevine decline diagnosed using three key indicators: plant mortality, yield loss and vigour decrease	2
Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars	2
Statistical methods in grape and wine research for quantifying the impact of climate change	2

Transcriptomic regulation of juvenile-to-adult vegetative phase transition in grapevine	2
The sugarless grape trait characterised by single berry phenotyping	2
Vintage Port prediction and climate change scenarios	2
Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending	2
Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers	2
Varietal thiols levels and sensory effects in South African Colombard wines	2
Modelling future climate change impacts on grapevine water requirements and growing cycle in three wine PDOs of NE Spain	2
A <i>Basidiomycete Fungus</i> Responsible for Fresh Mushroom Off-Flavour in Wines: <i>Crustomyces subabruptus</i>, (Bourdot & Galzin) Jülich 1978	2
Two-stage automatic diagnosis of Flavescence Dorée based on proximal imaging and artificial intelligence: a multi-year and multi-variety experimental study	2
Grapevine decline is associated with difference in soil microbial composition and activity	2
Impact of moderate wine consumption on immune-mediated diseases	2
Dietary patterns and alcoholic beverage preference in relation to 10-year cardiovascular disease, hypertension, hypercholesterolemia and diabetes mellitus incidence in the ATTICA cohort study	2
Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine	2
Identification and quantification of resolubilised polyphenols from fining precipitation	2
Observation of shoot growth: a simple and operational decision-making tool for monitoring vine water status in the vineyard	2
Effects of laccase from <i>Botrytis cinerea</i> on the oxidative degradation of anthocyanins	2
Nitrogen isotope ratio (δ15N): a nearly unexplored indicator that provides useful information in viticulture	2
Less is more: towards a discrepancy in the representation of ‘no added sulphite’ wines among French professionals and consumers.	2
Climatic comparison between Belgium, Champagne, Alsace, Jura and Bourgogne for wine production using the regional model MAR	2
Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature	2
Optimisation of SPME Arrow GC/MS method for determination of wine volatile organic compounds	2
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	2
Effects of mechanical box pruning intensity on bud development, vegetative growth, and yield components on cv. Cabernet-Sauvignon in Mendoza, Argentina	2
Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines	2
Overcoming the challenge of bunch occlusion by leaves for vineyard yield estimation using image analysis	2
Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes	2
UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>	2
The macromolecular diversity of Italian monovarietal red wines	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
Protection of viticultural biodiversity: genetic and phenotypic characterisation of grapevine varieties from the northwest coastal area of Tuscany (Italy)	2
Rhizosphere engineering: leading towards a sustainable viticulture?	2
Assessment of changes in Grenache grapevine maturity in a Mediterranean context over the last half-century	2
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes	2
Enhancing fermentation performance through the reutilisation of wine yeast lees	2
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. I. root growth and physiological activity	2
Assessing the relationship between cordon strangulation, dieback, and fungal trunk disease symptom expression in grapevine	2
‘Liking then CATA’ or ‘CATA then liking’? Impact of the hedonic question positioning on the wine sensory description and appreciation	2
Source-sink manipulation does not mitigate the effects of grapevine red blotch virus (GRBV) infection on fruit sugar and flavonoid accumulation in Cabernet-Sauvignon	2
Identification of the best viticultural areas by spatial optimisation. Application in New Zealand South Island in the context of climate change	2
New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol	2
Effect of ‘loss of function’ mutation in <i> SER1 </i> in wine yeast: fermentation outcomes in co-inoculation with non-<i>Saccharomyces </i>	2
A climatic classification of the world’s wine regions	2
Potential of ethanol to reduce grapevine transpiration	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
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>	2
Exploring the oenological potential of South African <i>Saccharomyces cerevisiae</i> isolates	2
Alternative strategies for eliminating hydrogen sulfide and methanethiol from wine: results and learnings	1
Climate change is likely to favour polyvoltine and invasive insect species, leading to more damage in the mid-latitude vineyards of Neuchatel	1
Cover Crops and No-Tillage Show Negligible Effects on Grapevine Physiology in Mediterranean Vineyard Agroecosystems	1
Prokaryotic diversity of the rhizosphere from Argentinean wine-producing regions	1
Mechanisation of pre-flowering leaf removal under the temperate climate conditions of Switzerland	1
Proximal sensing of vineyard soil and canopy vegetation for determining vineyard spatial variability in plant physiology and berry chemistry	1
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines	1
Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown in the highlands of Southern Brazil	1
Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines	1
Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines	1
Ampelographic and molecular characterisation of grapevine varieties in the gene bank of the experimental vineyard ‘Radmilovac’ – Serbia	1
How do Syrah winemakers from two different French regions conceptualise peppery wines?	1
Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data	1
A study on the effects of climate change on viticulture on Santorini Island	1
Assessing the grey water footprint of pesticide use in the Mendoza wine region (Argentina): implications for sustainable water resources management	1
In situ measurement of light transmission into wine bottles and calculation of shelf life	1
Impact of mannoproteins from different yeast species on wine properties	1
Variety-specific response of bulk stomatal conductance of grapevine canopies to changes in net radiation, atmospheric demand, and drought stress.	1
Overhead spray water treatment as a mitigation strategy to alleviate vine stress and safeguard grape quality during heatwaves	1
The remarkable effects of the non-volatile matrix of wine on the release of volatile compounds evaluated by analysing their release to the headspaces	1
<sup>1</sup>H-NMR metabolomics for wine screening and analysis	1
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines	1
Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers	1
Unique volatile chemical profiles produced by indigenous and commercial strains of <i>Saccharomyces uvarum</i> and <i>Saccharomyces cerevisiae</i> during laboratory-scale Chard	1
Modelling the phenological development of cv. Touriga Nacional and Encruzado in the Dão Wine Region, Portugal	1
Delayed grape ripening by intermittent shading to counter global warming depends on carry-over effects and water deficit conditions	1
Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach	1
Future climatic conditions may threaten adaptation capacities for vineyards along Lake Neuchâtel, Switzerland	1
UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>	1
Impact of <i>Botrytis cinerea</i> on γ-Nonalactone concentration: analysis of New Zealand white wines using SIDA-SPE-GC-MS	1
Microbial biofilms in oenology	1
Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines	1
Evaluation of site-specific management to optimise <i>Vitis vinifera</i> L. (cv. Tannat) production in a vineyard with high heterogeneity	1
Legacy of land-cover changes on soil microbiology in Burgundy vineyards (Pernand-Vergelesses, France)	1
A comparison of the effect of temperature on grapevine phenology between vineyards	1
Investigating physiological effects due to artificial infections of grapevine with <i>Verticillium nonalfalfae</i>	1
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	1
Biological acidification of “<i>Vino Santo di Gambellara</i>” by mixed fermentation of <i>L.&nbsp;thermotolerans</i> and <i>S.&nbsp;cerevisiae</i>. Role of	1
Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions	1
Characterisation of the metagenome of Peruvian Pisco grapes from Ica and Arequipa for the development of their regional identity	1
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method	1
Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines	1
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	1
Assessment of Albariño (<i>Vitis vinifera</i> sp.) plasticity to local climate in the Atlantic eastern coastal terroir of Uruguay	1
The drivers of vine-plant root microbiota endosphere composition include both abiotic and plant-specific factors	1
Microbiome in soils of Mendoza: microbial resources for the development of agroecological management in viticulture	1
An indigenous <I>Saccharomyces cerevisiae</I> yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity	1
Moscato Cerletti, a rediscovered aromatic cultivar with oenological potential in warm and dry areas	1
Identification of grape berry indigenous epiphytic yeasts with <i>in vitro</i> and <i>in vivo</i> antagonistic activity towards pathogenic fungi	1