OENO One

Article	Citations
Understanding and managing nitrogen nutrition in grapevine: a review	58
Cover crops in viticulture. A systematic review (1): <br>Implications on soil characteristics and biodiversity in vineyard	45
Adaptive capacity of winegrape varieties cultivated in Greece to climate change: current trends and future projections	32
First quantitative assessment of growth, sugar accumulation and malate breakdown in a single ripening berry	31
Global warming and wine quality: are we close to the tipping point?	30
Comparison between satellite and ground data with UAV-based information to analyse vineyard spatio-temporal variability	28
Effects of altitude on the chemical composition of grapes and wine: a review	28
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	23
Recent advancements in understanding the terroir effect on aromas in grapes and wines	23
Adaptation to climate change by determining grapevine cultivar differences using temperature-based phenology models	21
Cover crops in viticulture. A systematic review (2):<br>Implications on vineyard agronomic performance	19
Making sense of a sense of place: precision viticulture approaches to the analysis of terroir at different scales	18
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	16
Under-vine cover crops: impact on weed development, yield and grape composition	16
Proximal sensing of vineyard soil and canopy vegetation for determining vineyard spatial variability in plant physiology and berry chemistry	15
Rhizosphere engineering: leading towards a sustainable viticulture?	15
Plant resilience and physiological modifications induced by curettage of Esca-diseased grapevines	14
Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine	14
Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms	12
UAV and ground-based imagery analysis detects canopy structure changes after canopy management applications	12
Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles	12
The cost disadvantage of steep slope viticulture and strategies for its preservation	12
A comparison of the effect of temperature on grapevine phenology between vineyards	12
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios	11
The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production	11

Terroir analysis and its complexity	11
Grapevine (<i>Vitis vinifera</i> L.) varietal assortment and evolution in the Marche region (central Italy)	11
Assessment of canopy size using UAV-based point cloud analysis to detect the severity and spatial distribution of canopy decline	11
Grapevine decline is associated with difference in soil microbial composition and activity	11
Optimising grapevine summer stress responses and hormonal balance by applying kaolin in two Portuguese Demarcated Regions	11
SSR and SNP genetic profiling of Armenian grape cultivars gives insights into their identity and pedigree relationships	11
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	11
A study on the effects of climate change on viticulture on Santorini Island	10
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>	10
Description of the relationship between trunk disease expression and meteorological conditions, irrigation and physiological response in Chardonnay grapevines	10
Aromatic maturity is a cornerstone of terroir expression in red wine	10
Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir	10
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	9
Wine acidification methods: a review	9
Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process	9
Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine	9
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality	9
Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration	9
Modelling Chablis vintage quality in response to inter-annual variation in weather	9
Potential of non-<i>Saccharomyces</i> yeast for improving the aroma and sensory profile of Prokupac red wine	9
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	9
Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants	9
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method	9
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	8
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations	8
A Major QTL is associated with berry grape texture characteristics	8
The sugarless grape trait characterised by single berry phenotyping	8
Trends and climatic variability in the Chilean viticultural production zones: three decades of climatic data (1985-2015)	8
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	8
Spatial and temporal variability of cv. Tempranillo response within the Toro DO (Spain) and projected changes under climate change	7
Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties	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
A climatic classification of the world’s wine regions	7
Evaluation of site-specific management to optimise <i>Vitis vinifera</i> L. (cv. Tannat) production in a vineyard with high heterogeneity	7
Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)	7
Two-stage automatic diagnosis of Flavescence Dorée based on proximal imaging and artificial intelligence: a multi-year and multi-variety experimental study	7
Assessment of changes in Grenache grapevine maturity in a Mediterranean context over the last half-century	7
Using δ<sup>13</sup>C and hydroscapes for discriminating cultivar specific drought responses	7
Monoterpenoids and norisoprenoids in Italian red wines	7
Topoclimate and wine quality: results of research on the Gewürztraminer grape variety in South Tyrol, northern Italy	6
The macromolecular diversity of Italian monovarietal red wines	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
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions	6
Identification of grape berry indigenous epiphytic yeasts with <i>in vitro</i> and <i>in vivo</i> antagonistic activity towards pathogenic fungi	6
The drivers of vine-plant root microbiota endosphere composition include both abiotic and plant-specific factors	6
Is foliar Cl- concentration the cause of photosynthetic decline in grapevine during mild salinity?	6
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	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
<sup>1</sup>H-NMR metabolomics for wine screening and analysis	6
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes	6

Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines	5
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	5
Canopy management through crop forcing impacts grapevine cv. ‘Touriga Nacional’ performance, ripening and berry metabolomics profile	5
Ampelographic and molecular characterisation of grapevine varieties in the gene bank of the experimental vineyard ‘Radmilovac’ – Serbia	5
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	5
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	5
Evolution of fungicide residues in pruned vine-shoots	5
Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines	5
A <i>Basidiomycete Fungus</i> Responsible for Fresh Mushroom Off-Flavour in Wines: <i>Crustomyces subabruptus</i>, (Bourdot & Galzin) Jülich 1978	5
Epigenetics: an innovative lever for grapevine breeding in times of climatic changes	5
Reducing SO<sub>2</sub> content in wine by combining High Pressure and glutathione addition	5
Effects of overliming on the nutritional status of grapevines with special reference to micronutrient content	5
Coincidence of temperature extremes and phenological events of grapevines	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
Grapevine rootstock genotypes influences berry and wine phenolic composition (<i>Vitis vinifera </i> L. cv. Pinot noir)	5
Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data	5
Adaptation of the regional agronomic diagnosis for grapevine yield analysis	5
Screening of epiphytic rhizosphere-associated bacteria in Argentinian Malbec and Cabernet-Sauvignon vineyards for potential use as biological fertilisers and pathogen-control agents	5
The interplay between grape ripening and weather anomalies in Northern Italy – A modelling exercise	5
The effects of low-input training systems on viticultural costs on flat terrain and steep slope sites	5
Legacy of land-cover changes on soil microbiology in Burgundy vineyards (Pernand-Vergelesses, France)	5
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation	5
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
Vine performance benchmarking of indigenous Cypriot grape varieties Xynisteri and Maratheftiko	5
Logistic modeling of summer expression of esca symptoms in tolerant and susceptible cultivars in Bordeaux vineyards	5
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	4
Influence of curettage on Esca-diseased <i>Vitis vinifera</i> L. cv. Sauvignon blanc plants on the quality of musts and wines	4
Grapevine bunch weight estimation using image-based features: comparing the predictive performance of number of visible berries and bunch area	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
How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style	4
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	4
Modelling the phenological development of cv. Touriga Nacional and Encruzado in the Dão Wine Region, Portugal	4
Characterisation of grapevine canopy leaf area and inter-row management using Sentinel-2 time series	4
Oxygen gas transfer through oak barrels: a macroscopic approach	4
Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines	4
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?	4
Mechanical pruning and soil organic amendments in vineyards of Syrah: effects on grape composition	4
Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria	4
Effects of post-veraison irrigation on the phenolic composition of <i>Vitis vinifera</i> L. cv. ‘Xinomavro’ grapes	4
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	4
Empirical mapping for evaluating an LPWAN (LoRa) wireless network sensor prior to installation in a vineyard	4
Effect of ‘loss of function’ mutation in <i> SER1 </i> in wine yeast: fermentation outcomes in co-inoculation with non-<i>Saccharomyces </i>	4
A systemic approach to grapevine decline diagnosed using three key indicators: plant mortality, yield loss and vigour decrease	4
An operational model for capturing grape ripening dynamics to support harvest decisions	4
Delayed grape ripening by intermittent shading to counter global warming depends on carry-over effects and water deficit conditions	4
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	4
Influence of succinic acid on <i>Oenococcus oeni</i> and malolactic fermentation	4
A molecular marker set combining a retrotransposon insertion and SSR polymorphisms is useful for assessing diversity in Vitis	4
Temperature-based Climate Projections of Pinot noir Suitability in the Willamette Valley American Viticultural Area	4
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	4
European grapevine moth in the Douro region: voltinism and climatic scenarios	3
Monitoring vineyard water status using Sentinel-2 images: qualitative survey on five wine estates in the south of France	3
Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi	3
How soil and climate variability within a vineyard can affect the heterogeneity of grapevine vigour and production	3
Leaf removal and deficit irrigation have diverse outcomes on composition and gene expression during berry development of <i>Vitis vinifera</i> L. cultivar Xinomavro	3
A catalogue of cultivable yeasts from the microbiota of grape berries cv. Vinhão and Loureiro	3
Water deficit responses of field-grown Pinot noir mediated by rootstock genotypes in a cool climate region	3
In situ measurement of light transmission into wine bottles and calculation of shelf life	3
Novel algorithms for high-resolution prediction of canopy evapotranspiration in grapevine	3
Chemical process to improve natural grapevine-cane extract effectivity against powdery mildew and grey mould	3
Climatic comparison between Belgium, Champagne, Alsace, Jura and Bourgogne for wine production using the regional model MAR	3
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?	3
Interannual and spatial variability of grape composition in the Rioja DOCa show better resilience of cv. Graciano than cv. Tempranillo under a warming scenario	3
Carbon isotope natural abundance (δ13C) in grapevine organs is modulated by both water and nitrogen supply	3
Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions	3
Vintage by vine interactions most strongly influence Pinot noir grape composition in New Zealand	3
Genomic insights into the glutathione metabolism of the non-conventional wine yeast <i>Starmerella bacillaris</i>	3
Agrobiodiversity dynamics in a French wine-growing region	3
Vintage Port prediction and climate change scenarios	3
Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing	3
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	3
New enzymatic method for estimating fumaric acid in wines	3
Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown in the highlands of Southern Brazil	3
Comparison of methods for determining budburst date in grapevine	3
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	3
Vineyard floor management intensity impacts soil health indicators and plant diversity across South Australian viticultural landscapes	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
First occurrence of <i>Halyomorpha halys</i> in Bordeaux vineyards	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
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	3

A comparative study on training systems and vine density in Santorini Island: Physiological, microclimate, yield and quality attributes	3
Effects of transport conditions on the stability and sensory quality of wines	3
Is the optimal strategy to decide on sampling route always the same from field to field using the same sampling method to estimate yield?	3
Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate	3
Evaluation of criteria to assist the selection of good quality grafted grapevines prior to their commercialisation	3
The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety	3
The potential role of <i>Aureobasidium pullulans</i> in the development of foliar symptoms of Esca disease in grapevine	3
Impact of mannoproteins from different yeast species on wine properties	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
Dietary and lifestyle habits of drinkers with preference for alcoholic beverage: does it really matter for public health? A review of the evidence	2
Evaluating sources of variability in inflorescence number, flower number and the progression of flowering in Sauvignon blanc using a Bayesian modelling framework	2
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	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
Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes	2
Is wine an emotional object? Measurements of the subjective and automatic components of emotions in a wine-tasting situation	2
A method for using monthly average temperatures in phenology models for grapevine (<i>Vitis vinifera</i> L.)	2
Effects of shading nets as a form of adaptation to climate change on grapes production: a review	2
Short and long-term acclimation to water status at leaf and plant level of fungus-tolerant genotypes	2
The grapevine metabolite profile of phloem sap is modified by flavescence dorée	2
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	2
Impacts of added oenological tannins on red wine quality to counteract <i>Botrytis</i> infection in Merlot grapes	2
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	2
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending	2
Grape berry size is a key factor in determining New Zealand Pinot noir wine composition	2
The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines	2
The stability of major and trace element concentrations from musts to Champagne during the production process	2
Cover Crops and No-Tillage Show Negligible Effects on Grapevine Physiology in Mediterranean Vineyard Agroecosystems	2
Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine	2
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	2
Vine mealybugs disrupt biomass allocation in grapevine	2
Which microorganisms contribute to mousy off-flavour in our wines?	2
Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach	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
Effects of cover crops and irrigation on ‘Tempranillo’ grapevine and berry physiology: an experiment under the Mediterranean conditions of Southern Portugal	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
Whole-vine resources modify within-vine relationships between growth parameters and metabolites in <i>Vitis vinifera</i> L. cv. Cabernet-Sauvignon	2
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture	2
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	2
Chitosan and its applications in oenology	2
Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study	2
Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain)	2
Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models	2
Soil and climate effects on winter wine produced under the tropical environmental conditions of southeastern Brazil	2
Variety-specific response of bulk stomatal conductance of grapevine canopies to changes in net radiation, atmospheric demand, and drought stress.	2
Observation of shoot growth: a simple and operational decision-making tool for monitoring vine water status in the vineyard	2
Weather potential for high-quality still wine from Chardonnay viticulture in different regions of the UK with climate change	2
Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test	2
The impact of climate change on grape yields: Evidence from Australia	2
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	2
Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area	2
Microbiome in soils of Mendoza: microbial resources for the development of agroecological management in viticulture	2
Utilization of unmanned aerial vehicles for zonal winemaking in cool-climate Riesling vineyards	2
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	2
Consumer response to wine made from smoke-affected grapes	2
The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids	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
3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area	2
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	2
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	2