OENO One

Article	Citations
Understanding and managing nitrogen nutrition in grapevine: a review	51
Comparing vineyard imagery acquired from Sentinel-2 and Unmanned Aerial Vehicle (UAV) platform	40
Cover crops in viticulture. A systematic review (1): <br>Implications on soil characteristics and biodiversity in vineyard	34
Adaptive capacity of winegrape varieties cultivated in Greece to climate change: current trends and future projections	26
First quantitative assessment of growth, sugar accumulation and malate breakdown in a single ripening berry	26
Comparison between satellite and ground data with UAV-based information to analyse vineyard spatio-temporal variability	24
Recent advancements in understanding the terroir effect on aromas in grapes and wines	22
Global warming and wine quality: are we close to the tipping point?	21
From grape berries to wines: drought impacts on key secondary metabolites	20
Grapevine physiological response to row orientation-induced spatial radiation and microclimate changes	19
Effects of altitude on the chemical composition of grapes and wine: a review	19
Adaptation to climate change by determining grapevine cultivar differences using temperature-based phenology models	18
Sensory characterisation of Bordeaux red wines produced without added sulfites	18
Yield components detection and image-based indicators for non-invasive grapevine yield prediction at different phenological phases	18
Cover crops in viticulture. A systematic review (2):<br>Implications on vineyard agronomic performance	16
Making sense of a sense of place: precision viticulture approaches to the analysis of terroir at different scales	16
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	16
Quantifying the seasonal variations in grapevine yield components based on pre- and post-flowering weather conditions	15
Under-vine cover crops: impact on weed development, yield and grape composition	14
Rhizosphere engineering: leading towards a sustainable viticulture?	13
Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines	13
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	13
Plant resilience and physiological modifications induced by curettage of Esca-diseased grapevines	12
The influence of vine water regime on the leaf gas exchange, berry composition and wine quality of Arvine grapes in Switzerland	12
Proximal sensing of vineyard soil and canopy vegetation for determining vineyard spatial variability in plant physiology and berry chemistry	12

Effects of canopy management practices on grapevine bud fruitfulness	10
Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines	10
The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production	10
Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study	10
Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms	10
Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles	10
Potential of non-<i>Saccharomyces</i> yeast for improving the aroma and sensory profile of Prokupac red wine	10
The cost disadvantage of steep slope viticulture and strategies for its preservation	10
Effect of strains from different <i>Saccharomyces</i> species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine	10
Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine	10
Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods	10
Color change of bottled white wines as a quality indicator	10
The effects of leaf removal and artificial shading on the composition of Chardonnay and Pinot noir grapes	9
A comparison of the effect of temperature on grapevine phenology between vineyards	9
Description of the relationship between trunk disease expression and meteorological conditions, irrigation and physiological response in Chardonnay grapevines	9
Terroir analysis and its complexity	9
Optimising grapevine summer stress responses and hormonal balance by applying kaolin in two Portuguese Demarcated Regions	9
Impact of oak (<i>Q. pyrenaica</i> and <i>Q. pubescens</i>) and cherry (<i>P. avium</i>) wood chip contact on phenolic composition and sensory profile evolution of	9
Spatial variability in Ontario Riesling vineyards: I. Soil, vine water status and vine performance	9
Assessment of canopy size using UAV-based point cloud analysis to detect the severity and spatial distribution of canopy decline	9
Effects of alcohol consumption in general, and wine in particular, on the risk of cancer development: a review	8
A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland	8
SSR and SNP genetic profiling of Armenian grape cultivars gives insights into their identity and pedigree relationships	8
Vineyard management system affects soil microbiological properties	8
UAV and ground-based imagery analysis detects canopy structure changes after canopy management applications	8
Vineyard yield estimation using 2-D proximal sensing: a multitemporal approach	8
A dimeric stilbene extract produced by oxidative coupling of resveratrol active against <em>Plasmopara viticola</em> and <em>Botrytis cinerea</em> for vine treatments	8
Microbial stabilization of grape musts and wines using coiled UV-C reactor	8
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations	8
A Major QTL is associated with berry grape texture characteristics	7
Grapevine decline is associated with difference in soil microbial composition and activity	7
Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants	7
Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process	7
Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine	7
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios	7
Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration	7
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>	7
Metabolome-based clustering after moderate wine consumption	7
Grapevine (<i>Vitis vinifera</i> L.) varietal assortment and evolution in the Marche region (central Italy)	7
Modelling Chablis vintage quality in response to inter-annual variation in weather	6
A study on the effects of climate change on viticulture on Santorini Island	6
Not just shrivelling: time-series profiling of the biochemical changes in Corvina (<i>Vitis vinifera</i> L.) berries subjected to post-harvest withering	6
Influence of supplementation of vineyard soil with organic substances on nutritional status, yield and quality of ‘Black Magic’ grape (<i>Vitis vinifera L.</i>) and soil microbiological an	6
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	6
Assessment of changes in Grenache grapevine maturity in a Mediterranean context over the last half-century	6
Influence of the mannoproteins of different strains of <em>Starmerella bacillaris</em> used in single and sequential fermentations on foamability, tartaric and protein stabilities of wine	6
The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and <i>Saccharomyces cerevisiae</i> diversity	6
The effects of drought and supplemental UV-B radiation on physiological and biochemical traits of the grapevine cultivar “Soultanina”	6
Spatial and temporal variability of cv. Tempranillo response within the Toro DO (Spain) and projected changes under climate change	6
Is foliar Cl- concentration the cause of photosynthetic decline in grapevine during mild salinity?	6

Grapevine row orientation, vintage and grape ripeness effect on anthocyanins, flavan-3-ols, flavonols and phenolic acids: I. <i>Vitis vinifera</i> L. cv. Syrah grapes	5
Two-stage automatic diagnosis of Flavescence Dorée based on proximal imaging and artificial intelligence: a multi-year and multi-variety experimental study	5
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality	5
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method	5
Using smartphone leaf area index data acquired in a collaborative context within vineyards in southern France	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
Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties	5
Evaluation of site-specific management to optimise <i>Vitis vinifera</i> L. (cv. Tannat) production in a vineyard with high heterogeneity	5
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes	5
Differences in xylovolatiles composition between chips or barrel aged wines	5
Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)	5
Application methods and modes of action of <i>Pantoea agglomerans</i> and <i>Paenibacillus</i> sp. to control the grapevine trunk disease-pathogen, <i>Neofusicoccum parvu	5
Evolution of fungicide residues in pruned vine-shoots	5
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	5
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	5
Molecular characterisation of the current cultivars of <i>Vitis vinifera</i> L. in Lanzarote (Canary Islands, Spain) reveals nine individuals which correspond to eight new varieties and tw	5
Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine	5
Sensory characterisation of wines without added sulfites via specific and adapted sensory profile	5
The macromolecular diversity of Italian monovarietal red wines	5
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions	5
A molecular marker set combining a retrotransposon insertion and SSR polymorphisms is useful for assessing diversity in Vitis	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
Using δ<sup>13</sup>C and hydroscapes for discriminating cultivar specific drought responses	4
Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid clim	4
The sugarless grape trait characterised by single berry phenotyping	4
Vigor thresholded NDVI is a key early risk indicator of Botrytis bunch rot in vineyards	4
Identification of putative chemical markers in white wine (Chasselas) related to nitrogen deficiencies in vineyards	4
Effects of post-veraison irrigation on the phenolic composition of <i>Vitis vinifera</i> L. cv. ‘Xinomavro’ grapes	4
The drivers of vine-plant root microbiota endosphere composition include both abiotic and plant-specific factors	4
Wild grapevine (Vitis sylvestris C.C.Gmel.) wines from the Southern Caucasus region	4
Epigenetics: an innovative lever for grapevine breeding in times of climatic changes	4
Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines	4
Mechanical pruning and soil organic amendments in vineyards of Syrah: effects on grape composition	4
Grapevine bunch weight estimation using image-based features: comparing the predictive performance of number of visible berries and bunch area	4
A climatic classification of the world’s wine regions	4
Effects of transport conditions on the stability and sensory quality of wines	4
Monoterpenoids and norisoprenoids in Italian red wines	4
Using Bayesian growth models to predict grape yield	4
The influence of recent climate variability on viticultural zoning and variety regionalization of <i>Vitis vinifera</i> in China	4
Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data	4
Changes in the flavan-3-ol and polysaccharide content during the fermentation of <i>Vitis vinifera</i> Cabernet-Sauvignon and cold-hardy <i>Vitis</i> varieties Frontenac and Fr	4
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	4
Effects of overliming on the nutritional status of grapevines with special reference to micronutrient content	4
How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style	4
Topoclimate and wine quality: results of research on the Gewürztraminer grape variety in South Tyrol, northern Italy	4
Coincidence of temperature extremes and phenological events of grapevines	4
Legacy of land-cover changes on soil microbiology in Burgundy vineyards (Pernand-Vergelesses, France)	4
Temperature-based Climate Projections of Pinot noir Suitability in the Willamette Valley American Viticultural Area	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
Oxygen gas transfer through oak barrels: a macroscopic approach	3
European grapevine moth in the Douro region: voltinism and climatic scenarios	3
Influence of curettage on Esca-diseased <i>Vitis vinifera</i> L. cv. Sauvignon blanc plants on the quality of musts and wines	3
Vine performance benchmarking of indigenous Cypriot grape varieties Xynisteri and Maratheftiko	3
A catalogue of cultivable yeasts from the microbiota of grape berries cv. Vinhão and Loureiro	3
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	3
Reducing SO<sub>2</sub> content in wine by combining High Pressure and glutathione addition	3
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?	3
Modelling the phenological development of cv. Touriga Nacional and Encruzado in the Dão Wine Region, Portugal	3
Comparison of methods for determining budburst date in grapevine	3
Chemical process to improve natural grapevine-cane extract effectivity against powdery mildew and grey mould	3
Carbon isotope natural abundance (δ13C) in grapevine organs is modulated by both water and nitrogen supply	3
A <i>Basidiomycete Fungus</i> Responsible for Fresh Mushroom Off-Flavour in Wines: <i>Crustomyces subabruptus</i>, (Bourdot & Galzin) Jülich 1978	3
Vintage by vine interactions most strongly influence Pinot noir grape composition in New Zealand	3
Acetaldehyde metabolism in industrial strains of <em>Saccharomyces cerevisiae</em> inhibited by SO<SUB>2</SUB> and cooling during alcoholic fermentation	3
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation	3
The interplay between grape ripening and weather anomalies in Northern Italy – A modelling exercise	3
Silicon carbide (SiC) membranes in œnology: a laboratory-scale study	3
<sup>1</sup>H-NMR metabolomics for wine screening and analysis	3
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	3
Empirical mapping for evaluating an LPWAN (LoRa) wireless network sensor prior to installation in a vineyard	3
Grapevine rootstock genotypes influences berry and wine phenolic composition (<i>Vitis vinifera </i> L. cv. Pinot noir)	3
Screening of epiphytic rhizosphere-associated bacteria in Argentinian Malbec and Cabernet-Sauvignon vineyards for potential use as biological fertilisers and pathogen-control agents	3
Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity	3
The effects of low-input training systems on viticultural costs on flat terrain and steep slope sites	3
Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing	3
Canopy management through crop forcing impacts grapevine cv. ‘Touriga Nacional’ performance, ripening and berry metabolomics profile	3
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?	3
Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines	3
Identification of grape berry indigenous epiphytic yeasts with <i>in vitro</i> and <i>in vivo</i> antagonistic activity towards pathogenic fungi	3
Influence of succinic acid on <i>Oenococcus oeni</i> and malolactic fermentation	3

Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir	3
Trends and climatic variability in the Chilean viticultural production zones: three decades of climatic data (1985-2015)	2
Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation	2
Wine aging authentication through Near Infrared Spectroscopy: a feasibility study on chips and barrel aged wines	2
Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines	2
Evaluation of criteria to assist the selection of good quality grafted grapevines prior to their commercialisation	2
Modelling of <em>S. cerevisiae</em> and <em>T. delbrueckii</em> pure culture fermentation in synthetic media using a compartmental nitrogen model	2
Adaptation of the regional agronomic diagnosis for grapevine yield analysis	2
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	2
Effects of cover crops and irrigation on ‘Tempranillo’ grapevine and berry physiology: an experiment under the Mediterranean conditions of Southern Portugal	2
Water deficit responses of field-grown Pinot noir mediated by rootstock genotypes in a cool climate region	2
Is the optimal strategy to decide on sampling route always the same from field to field using the same sampling method to estimate yield?	2
Shoot thinning of Semillon in a hot climate did not improve yield and berry and wine quality	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 grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study	2
Genomic insights into the glutathione metabolism of the non-conventional wine yeast <i>Starmerella bacillaris</i>	2
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	2
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	2
Novel algorithms for high-resolution prediction of canopy evapotranspiration in grapevine	2
Impact of contrasting soils in a high-altitude vineyard of <i>Vitis vinifera</i> L. cv. Malbec: root morphology and distribution, vegetative and reproductive expressions, and berry skin ph	2
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	2
Aromatic maturity is a cornerstone of terroir expression in red wine	2
Vine mealybugs disrupt biomass allocation in grapevine	2
Evaluating sources of variability in inflorescence number, flower number and the progression of flowering in Sauvignon blanc using a Bayesian modelling framework	2
New enzymatic method for estimating fumaric acid in wines	2
Ampelographic and molecular characterisation of grapevine varieties in the gene bank of the experimental vineyard ‘Radmilovac’ – Serbia	2
A method for using monthly average temperatures in phenology models for grapevine (<i>Vitis vinifera</i> L.)	2
Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria	2
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	2
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration	2
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	2
Monitoring vineyard water status using Sentinel-2 images: qualitative survey on five wine estates in the south of France	2
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	2
Grape berry size is a key factor in determining New Zealand Pinot noir wine composition	2
3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area	2
The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines	2
Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate	2
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	2
Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine	2
Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi	2
The stability of major and trace element concentrations from musts to Champagne during the production process	2
First occurrence of <i>Halyomorpha halys</i> in Bordeaux vineyards	2
Climatic comparison between Belgium, Champagne, Alsace, Jura and Bourgogne for wine production using the regional model MAR	2
Effects of shading nets as a form of adaptation to climate change on grapes production: a review	2
Whole-vine resources modify within-vine relationships between growth parameters and metabolites in <i>Vitis vinifera</i> L. cv. Cabernet-Sauvignon	2
Unique volatile chemical profiles produced by indigenous and commercial strains of <i>Saccharomyces uvarum</i> and <i>Saccharomyces cerevisiae</i> during laboratory-scale Chard	2
May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone	2
The effects of calcite silicon-mediated particle film application on leaf temperature and grape composition of Merlot (<i>Vitis vinifera L.</i>) vines under different irrigation conditions	2
Soil and climate effects on winter wine produced under the tropical environmental conditions of southeastern Brazil	2
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	2
Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction	2
Specific gene regulations of non-usual micronutrient starvations leading to cell death during wine fermentation	2
Modeling grape quality by multivariate analysis of viticulture practices, soil and climate	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
Interannual and spatial variability of grape composition in the Rioja DOCa show better resilience of cv. Graciano than cv. Tempranillo under a warming scenario	2