OENO One

Article	Citations
Regenerative viticulture and climate change resilience	51
Rhizosphere engineering: leading towards a sustainable viticulture?	32
Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (<i>Vitis vinifera</i> L.) variety	30
Effects of overliming on the nutritional status of grapevines with special reference to micronutrient content	24
Global warming and wine quality: are we close to the tipping point?	21
Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing	18
Is the optimal strategy to decide on sampling route always the same from field to field using the same sampling method to estimate yield?	17
Ampelographic and molecular characterisation of grapevine varieties in the gene bank of the experimental vineyard ‘Radmilovac’ – Serbia	16
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	15
The sugarless grape trait characterised by single berry phenotyping	15
Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria	13
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	12
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines	12
Water deficit responses of field-grown Pinot noir mediated by rootstock genotypes in a cool climate region	12
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	11
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	11
Unique volatile chemical profiles produced by indigenous and commercial strains of <i>Saccharomyces uvarum</i> and <i>Saccharomyces cerevisiae</i> during laboratory-scale Chard	11
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	11
Future climatic conditions may threaten adaptation capacities for vineyards along Lake Neuchâtel, Switzerland	11
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	11
Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition	11
Modelling Chablis vintage quality in response to inter-annual variation in weather	11
Agrobiodiversity dynamics in a French wine-growing region	10
Microbial biofilms in oenology	10
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	10

SSR and SNP genetic profiling of Armenian grape cultivars gives insights into their identity and pedigree relationships	10
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	10
Are peppery notes the main negative driver of liking for young French consumers in a Duras red wine made from a cool and wet season?	10
Microbiome in soils of Mendoza: microbial resources for the development of agroecological management in viticulture	10
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method	10
Importance of quality maintenance pruning for young Ugni Blanc grapevines	10
Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions	9
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	9
Which microorganisms contribute to mousy off-flavour in our wines?	9
Interaction between Armenian clay-based ceramics and model wine during storage	9
Effects of laccase from <i>Botrytis cinerea</i> on the oxidative degradation of anthocyanins	9
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	8
Mechanical pruning and soil organic amendments in vineyards of Syrah: effects on grape composition	8
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation	8
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	8
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	8
Effects of shading nets as a form of adaptation to climate change on grapes production: a review	8
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?	8
Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process	7
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	7
Evaluation of the application of <i>Wickerhamomyces anomalus</i> supernatant for the control of relevant spoilage yeasts in wines	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
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations	7
Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model	7
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	7
Leaf removal and deficit irrigation have diverse outcomes on composition and gene expression during berry development of <i>Vitis vinifera</i> L. cultivar Xinomavro	7
Grapevine bunch weight estimation using image-based features: comparing the predictive performance of number of visible berries and bunch area	7
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	7
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	7
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	7
Is wine an emotional object? Measurements of the subjective and automatic components of emotions in a wine-tasting situation	6
Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs	6
The role of rootstock and its genetic background in plant mineral status: the relationship between petiole analyses and deficiency symptoms	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
Critical areas for <i>Brettanomyces bruxellensis</i> contamination and biofilm formation in the cellar: on the origin of wine spoilage	6
The relevant and complex role of ethanol in the sensory properties of model wines	6
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	6
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	5
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	5
A comparative study on training systems and vine density in Santorini Island: Physiological, microclimate, yield and quality attributes	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
Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives	5
Astringency perception in a red wine context – a review	5
Towards estimating the proportion of dead and missing vines at the field level	5
Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for <i>Vitis vinifera</i> cv. Shiraz winemaking	5
Enhancing fermentation performance through the reutilisation of wine yeast lees	5
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	5
Drivers of grape berry sugar accumulation in field conditions at local scale	5
Delayed grape ripening by intermittent shading to counter global warming depends on carry-over effects and water deficit conditions	5
Statistical methods in grape and wine research for quantifying the impact of climate change	5

Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines	5
The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages	5
Nitrogen isotope ratio (δ15N): a nearly unexplored indicator that provides useful information in viticulture	5
Assessing the relationship between cordon strangulation, dieback, and fungal trunk disease symptom expression in grapevine	5
Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines	5
The aroma of toasted oak wood (<i>Quercus petraea</i>): from sensory analysis to molecular characterisation	5
Assessment of canopy size using UAV-based point cloud analysis to detect the severity and spatial distribution of canopy decline	5
Viral diversity and phloem transcriptional changes in grapevine Shiraz disease infected vines	5
Production of prototype lab-scale oak barrel analogues using additive manufacturing	5
Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions	5
Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation	5
Can silica application enhance vine performance and quality?	5
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	4
Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars	4
Optimising grapevine summer stress responses and hormonal balance by applying kaolin in two Portuguese Demarcated Regions	4
Metrics for studying berry growth kinetics in seedless grape cultivars (<i>Vitis vinifera</i> L.)	4
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	4
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	4
A systemic approach to grapevine decline diagnosed using three key indicators: plant mortality, yield loss and vigour decrease	4
Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines	4
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	4
Grapevine (<i>Vitis vinifera</i> L.) varietal assortment and evolution in the Marche region (central Italy)	4
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes	4
An indigenous <I>Saccharomyces cerevisiae</I> yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity	4
Mechanisation of pre-flowering leaf removal under the temperate climate conditions of Switzerland	4
Cover Crops and No-Tillage Show Negligible Effects on Grapevine Physiology in Mediterranean Vineyard Agroecosystems	4
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>	4
Influence of curettage on Esca-diseased <i>Vitis vinifera</i> L. cv. Sauvignon blanc plants on the quality of musts and wines	4
Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi	4
Influence of wine components on pellicle formation by pellicle-forming yeasts	4
Quantification of total polyphenol content in wine lees by conventional optical and photoacoustic spectroscopy	4
Evaluating the chemical and metal contamination of commercial Rakı, a grape-based alcoholic beverage from Turkey	4
An operational model for capturing grape ripening dynamics to support harvest decisions	4
How soil and climate variability within a vineyard can affect the heterogeneity of grapevine vigour and production	4
Effects of altitude on the chemical composition of grapes and wine: a review	4
Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile	4
The effects of low-input training systems on viticultural costs on flat terrain and steep slope sites	4
Aromatic maturity is a cornerstone of terroir expression in red wine	4
Observation of shoot growth: a simple and operational decision-making tool for monitoring vine water status in the vineyard	4
Wine acidification methods: a review	4
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	4
VineyardFACE: Investigation of a moderate (+20 %) increase of ambient CO<sub>2</sub> concentration on berry ripening dynamics and fruit composition of Cabernet-Sauvignon	4
Cover crops in viticulture. A systematic review (1): <br>Implications on soil characteristics and biodiversity in vineyard	3
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	3
Epigenetics: an innovative lever for grapevine breeding in times of climatic changes	3
Effects of biodynamic preparations 500 and 501 on vine and berry physiology, pedology and the soil microbiome	3
First occurrence of <i>Halyomorpha halys</i> in Bordeaux vineyards	3
Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)	3
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	3
A comparison of the effect of temperature on grapevine phenology between vineyards	3
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	3
Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants	3
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	3
Water status assessment in grapevines using plant electrophysiology	3
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	3
Vineyard floor management intensity impacts soil health indicators and plant diversity across South Australian viticultural landscapes	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
Exploring intra-specific variability as an adaptive strategy to climate change: Response of 21 grapevine cultivars grown under drought conditions	3
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	3
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	3
Soil and climate effects on winter wine produced under the tropical environmental conditions of southeastern Brazil	3
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	3
Evaluating sources of variability in inflorescence number, flower number and the progression of flowering in Sauvignon blanc using a Bayesian modelling framework	3
Grape berry native yeast microbiota: advancing trends in the development of sustainable vineyard pathogen biocontrol strategies	3
Improved berry and wine quality of <i>Vitis vinifera</i> L. cv. Gewürztraminer grown in an arid climate using a Y-shaped training system	3
Cover crops in viticulture. A systematic review (2):<br>Implications on vineyard agronomic performance	3
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	3
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	3
Effects of soil water-holding capacity and soil N-NO<SUB>3</SUB><SUP>−</SUP> and K on the nutrient content, vigour and yield of cv. Tempranillo vine and the composition of its	3
How to better estimate bunch number at vineyard level?	3
Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines	3
The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production	3
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	3
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	3
Influence of yeasts on wine acidity: new insights into <i>Saccharomyces cerevisiae</i>	3
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	3
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	3
One prep to catch them all: “2 in 1”, an efficient method for the simultaneous extraction of DNA and RNA from Grapevine tissues	3
Grapevine leaf size influences canopy temperature	2
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	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
Monitoring vineyard water status using Sentinel-2 images: qualitative survey on five wine estates in the south of France	2
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	2
Transient acetaldehyde production by SO2-producing <i>Saccharomyces cerevisiae</i> promotes the survival of <i>Oenococcus oeni</i> during co-fermentation	2
<i>Xiphinema index</i>-resistant grapevine materials derived from muscadine are also resistant to a population of <i>X. diversicaudatum</i>	2
Xylem water transport is influenced by age and winter pruning characteristics in grapevine (<i>Vitis vinifera</i>)	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
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	2
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	2
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	2
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	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
Polyphenolic compounds in Sauvignon Blanc - from grapes to wine	2
A <i>Basidiomycete Fungus</i> Responsible for Fresh Mushroom Off-Flavour in Wines: <i>Crustomyces subabruptus</i>, (Bourdot & Galzin) Jülich 1978	2
Grapevine decline is associated with difference in soil microbial composition and activity	2
Efficacy evaluation of particle films as oviposition deterrent against <i>Drosophila suzukii</i> in Austrian vineyards	2
Estimating the grapevine cultivated biodiversity: indices for an objective evaluation	2
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios	2
Plant resilience and physiological modifications induced by curettage of Esca-diseased grapevines	2
European grapevine moth in the Douro region: voltinism and climatic scenarios	2
Grape berry size is a key factor in determining New Zealand Pinot noir wine composition	2
Screening of epiphytic rhizosphere-associated bacteria in Argentinian Malbec and Cabernet-Sauvignon vineyards for potential use as biological fertilisers and pathogen-control agents	2
Valorisation of white wine lees: optimisation of subcritical water extraction of antioxidant compounds	2
Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France	2
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	2
Roseto effect: An Italian-American version of the French paradox?	2
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	2
Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels	2
Varietal thiols levels and sensory effects in South African Colombard wines	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
Characterisation of grapevine canopy leaf area and inter-row management using Sentinel-2 time series	2
Innovative regenerable polyamide particles as new filter aids for wine lees filtration	2
Oxygen gas transfer through oak barrels: a macroscopic approach	2
The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids	2
Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines	2
Impacts of added oenological tannins on red wine quality to counteract <i>Botrytis</i> infection in Merlot grapes	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
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	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
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	2
Impact of training system, soil management and soil water holding capacity on vine water status in a changing climate over 60 years in the Cognac production area	2
Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature	2
Using δ<sup>13</sup>C and hydroscapes for discriminating cultivar specific drought responses	2
A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines	2
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	2
Is foliar Cl- concentration the cause of photosynthetic decline in grapevine during mild salinity?	2
Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study	2
Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines	1
Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes	1
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	1
Proximal sensing of vineyard soil and canopy vegetation for determining vineyard spatial variability in plant physiology and berry chemistry	1
Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)	1
Impact of <i>Botrytis cinerea</i> on γ-Nonalactone concentration: analysis of New Zealand white wines using SIDA-SPE-GC-MS	1
Evolution of fungicide residues in pruned vine-shoots	1
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	1
The drivers of vine-plant root microbiota endosphere composition include both abiotic and plant-specific factors	1
Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes	1
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	1
Influence of succinic acid on <i>Oenococcus oeni</i> and malolactic fermentation	1
Effects of cover crops and irrigation on ‘Tempranillo’ grapevine and berry physiology: an experiment under the Mediterranean conditions of Southern Portugal	1
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>	1
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?	1
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	1
Maximum stomatal conductance rather than stomatal sensitivity to drought differentiates the PIWI grapevine cultivar Souvignier gris from Muscaris and Donauriesling	1
The grapevine metabolite profile of phloem sap is modified by flavescence dorée	1
A method for using monthly average temperatures in phenology models for grapevine (<i>Vitis vinifera</i> L.)	1
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	1
Temperature-based Climate Projections of Pinot noir Suitability in the Willamette Valley American Viticultural Area	1
Modelling the phenological development of cv. Touriga Nacional and Encruzado in the Dão Wine Region, Portugal	1
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. I. root growth and physiological activity	1
Comparison of methods for determining budburst date in grapevine	1
UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>	1
Climatic comparison between Belgium, Champagne, Alsace, Jura and Bourgogne for wine production using the regional model MAR	1
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture	1
Grapevine rootstock genotypes influences berry and wine phenolic composition (<i>Vitis vinifera </i> L. cv. Pinot noir)	1
Development of a new procedure for the determination of the reactivity of brandies used in wine fortification	1
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	1
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration	1
Impact of microoxygenation on Pinot noir wines with different initial phenolic content	1
Adaptation of the regional agronomic diagnosis for grapevine yield analysis	1
Whole-vine resources modify within-vine relationships between growth parameters and metabolites in <i>Vitis vinifera</i> L. cv. Cabernet-Sauvignon	1
A mobile device to investigate the response of grapevine berries to heat stress	1
Moscato Cerletti, a rediscovered aromatic cultivar with oenological potential in warm and dry areas	1
A molecular marker set combining a retrotransposon insertion and SSR polymorphisms is useful for assessing diversity in Vitis	1
Empirical mapping for evaluating an LPWAN (LoRa) wireless network sensor prior to installation in a vineyard	1
Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation	1
The potential role of <i>Aureobasidium pullulans</i> in the development of foliar symptoms of Esca disease in grapevine	1
Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines	1
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines	1
Terroir analysis and its complexity	1
The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety	1
Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties	1
Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir	1
Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	1
Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach	1