OENO One

Article	Citations
Effect of mannoproteins on red wine colour stability: new insights from collaborative OIV work	54
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	32
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	27
Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study	26
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	26
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	22
Managing a large sample of wines in sensory analysis: An example with Bordeaux red wines	22
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	22
Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines	21
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>	21
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	21
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	19
Determination of odour detection threshold for α-guaiene in water highlights potential wine aroma contribution, especially for panellists who are anosmic to rotundone	18
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	18
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	18
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	17
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	17
Long term analysis of the link between practices and vineyard decline in relation to abiotic factors	16
Comparison of the principal production methods for dealcoholised wine based on analytical parameters	16
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	16
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	16
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	15
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	15
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	15
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	15

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	14
Sensory characterisation using text mining analysis: An approach for a site-typicity description in Chilean Sauvignon blanc wines	14
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	14
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	14
Evaluation of the impact of different nitrogen fertilisation forms and techniques on yeast-assimilable nitrogen (YAN) in <i>Vitis vinifera</i> L. cv. Riesling: A three-year field study	14
Impact of using yeast derivatives on the development of atypical aging in wines	13
Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	13
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	13
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities	13
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	13
Detoxification capabilities of copper and pesticides by winemaking yeasts	13
Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data	13
Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions	13
Effect of potassium hydrogel polymer on young grapevine growth and soil properties under controlled conditions	12
Terroir analysis and its complexity	12
Impact of organic and non-organic mulching on grape yield, quality and ecophysiological traits under irrigated and nonirrigated conditions	12
Simultaneous in situ monitoring of belowground, trunk and relative canopy hydraulic conductance of grapevine demonstrates a soil texture-specific transpiration control	11
Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area	11
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	11
Adapting viticulture to climate change: A four-year field trial on the role of water restriction in mitigating temperature increases in Malbec and Bonarda	11
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	11
Pedological origin and edaphic factors drive biota in vineyard soils of Northeast Italy	10
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	10
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	10
Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine	10
Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine	10
Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts	9
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines	9
Suitability of indigenous <i>Saccharomyces cerevisiae</i> strains isolated from spontaneous fermentations as wine fermentation starter cultures in the Okanagan Valley wine region in Canada	9
Characterization of enological oak tannin extracts by a multi-analytical approach	9
Effects of verjus acidification on muscat canelli grape juice and wines	9
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	8
Soil-associated fungal and prokaryotic diversity influenced by stoniness, depth and vintage in a high-altitude vineyard	8
Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach	8
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	8
The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries	8
Automated yield prediction in vineyard using RGB images acquired by a UAV prototype platform	8
Identifying the pedoclimatic conditions most critical in the susceptibility of a grapevine cultivar to esca disease	8
Importance of quality maintenance pruning for young Ugni Blanc grapevines	8
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	8
Comparative genomics of <i>Rpv3</i>, a multiallelic downy mildew resistance locus in grapevine (<i>Vitis</i> sp.)	8
Succinic acid significantly affects the global expression of <i>Oenococcus oeni</i> PSU-1	8
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	8
Life cycle assessment of active spring frost protection methods in viticulture in the Loire Valley and Champagne French regions	8
Drivers of grape berry sugar accumulation in field conditions at local scale	7
Interaction between Armenian clay-based ceramics and model wine during storage	7
Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must	7
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?	7
Red wine pilot-scale vinification assisted by pulsed electric fields: effect on sensory and physico-chemical quality of Syrah and Tempranillo varieties (<i>Vitis vinifera</i> L.)	7
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	7

Effects of three elicitors on primary metabolism six days after treatment in healthy <i>Vitis vinifera</i> leaves and eight days after treatment in healthy and downy mildew-inoculated leav	7
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	7
Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters	7
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	7
Consumer preferences in wine: traditional <i>vs</i> fungus-resistant varieties in Switzerland	7
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	7
Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs	7
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	7
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	7
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	6
Artificially induced and precise small-scaled infection with <i>Plasmopara viticola</i> on living vines	6
Sensory characterisation and consumer preference segmentation to meet the demand of changing trends in wine appreciation using minority grape varieties	6
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	6
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	6
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	6
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	6
A first characterisation and classification of Montalcino wines in relation to production areas: combination of destructive, non-destructive and chemometrics analyses	6
Sensory patterns and oxygen consumption kinetics in the oxidation of white, <I>rosé</I> and sparkling wines	6
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	6
Georgian wild grapevine germplasm is confirmed to be genetically distinct from Mediterranean germplasm	6
Influence of terroirs on the phenolic composition and astringency of wines made from representative plots of Corbières subregions	6
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	6
Water status assessment in grapevines using plant electrophysiology	6
Wine acidification methods: a review	6
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	6
How to better estimate bunch number at vineyard level?	6
Application of spectral index-based contour mapping for non-destructive ripeness monitoring in water stressed <i>Vitis vinifera</i> L. (Cabernet-Sauvignon)	6
Controlling <i>Scaphoideus titanus</i>: are pyrethrins and phytoseids compatible?	6
Influence of matter other than grapes on quercetin evolution and wine polyphenols	6
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	6
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	6
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	6
Impacts of timing of nitrogen addition on Chardonnay fermentations sequentially inoculated with <i>Metschnikowia pulcherrima</i> and <i>Saccharomyces cerevisiae</i>	6
Differences in rooting ability between wild and cultivated <i>Vitis vinifera</i>	6
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	6
Minimising sunburn necrosis on <i>Vitis vinifera</i> L. ‘Riesling’ grapes by defoliation, photo- and thermal protection	6
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	6
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	6
Morphological image analysis for estimating grape bunch weight under different irrigation regimes in Cabernet-Sauvignon	5
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture	5
Insights into multiscale chemical characterisation for the understanding of berry maturation	5
The grapevine metabolite profile of phloem sap is modified by flavescence dorée	5
Grapevine yield gap: identification of environmental limitations by soil and climate zoning in the region of Languedoc-Roussillon (South of France)	5
Exploring grapevine canopy management: effects of removing main leaves or lateral shoots before flowering	5
Uncertainties in predicting the medium-term future occurrence of grapevine budburst in Europe: the role of phenological models and climate scenarios	5
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines	5
Wine in a can: A consumer study in a traditional wine-producing region. Effect of the level of consumer involvement	5
The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety	5
Image-based sensing of salt stress in grapevine	5
Continuous automated microbial monitoring in laboratory-scale winemaking experiments	5
Grapevine recovery after fire and a first look at rapid damage assessment with satellite imagery	5
Sensory transfer between handfeel touch and mouthfeel: A guide for developing a tool to describe mouthfeel properties of red wines	5
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses	5
A method for using monthly average temperatures in phenology models for grapevine (<i>Vitis vinifera</i> L.)	5
Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir	5
Systemicity of fungicides in grapevines assessed using <sup>14</sup>C radiolabelling	5
Changes in amino acid composition of still Chenin blanc wine during ageing on lees	5
Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine	5
A method to position a simple strip trial to improve trial efficiency and maximise the value of vineyard variability for decision-making	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	4
Assessing the relationship between cordon strangulation, dieback, and fungal trunk disease symptom expression in grapevine	4
Short light/dark cycles favour photosynthetic efficiency and growth in grapevines	4
Nitrogen isotope ratio (δ15N): a nearly unexplored indicator that provides useful information in viticulture	4
Study of lignans in wine originating from different types of oak barrels	4
Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels	4
Vineyard age-specific cohorts display similar climate x esca relationships but suggest hidden drivers in younger vineyards	4
Antimicrobial properties of tannin extracts against the phytopathogenic oomycete <i>Plasmopara viticola</i>	4
Exploring how graft length shapes root system architecture and morphology in grapevine rootstocks	4
Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions	4
Optimised loop-mediated isothermal amplification (LAMP) for reliable detection and quantification of lactic acid bacteria in red and white wines and musts	4
High-throughput phenotyping in grapevine breeding research: technologies and applications	4
Potassium fertigation and organic fertilisation in ‘Syrah’ grape in Northeastern Brazil: yield, must characteristics and phenolic compounds	4
Developing a culturomic approach to build a collection of grapevine foliar microorganisms with potential applications in disease biocontrol	4
Weather potential for high-quality still wine from Chardonnay viticulture in different regions of the UK with climate change	4
Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age	4
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending	4
Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for <i>Vitis vinifera</i> cv. Shiraz winemaking	4
Evaluation of the influence of rootstock cane characteristics on grafting success rate	4
Towards a regional mapping of vine water status based on crowdsourcing observations	4
Four decades in the vineyard: the impact of climate change on grapevine phenology and wine quality in northern Italy	4

Unravelling the influence of cluster thinning on wine quality: a narrative systematic review	4
Differences in defence-related gene expression and metabolite accumulation reveal insights into the resistance of Greek grape wine cultivars to <i> Botrytis </i> bunch rot	4
Observation of shoot growth: a simple and operational decision-making tool for monitoring vine water status in the vineyard	3
Identification and quantification of resolubilised polyphenols from fining precipitation	3
Effects of laccase from <i>Botrytis cinerea</i> on the oxidative degradation of anthocyanins	3
Mapping gas–phase CO<sub>2</sub> in the headspace of two champagne glasses through infrared laser absorption spectroscopy: ŒnoXpert glass versus INAO glass	3
Statistical methods in grape and wine research for quantifying the impact of climate change	3
UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>	3
Grapevine-Seg: A grapevine segmentation method based on an improved YOLACT	3
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	3
Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds	3
Amending high sugar in V. vinifera cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers	3
Identification of the best viticultural areas by spatial optimisation. Application in New Zealand South Island in the context of climate change	3
Exploring the oenological potential of South African <i>Saccharomyces cerevisiae</i> isolates	3
Potential of ethanol to reduce grapevine transpiration	3
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. I. root growth and physiological activity	3
Climatic comparison between Belgium, Champagne, Alsace, Jura and Bourgogne for wine production using the regional model MAR	3
The SIFT-MS fingerprint of <i>Vitis vinifera</i> L. cv. Syrah berries is stable over the second part of maturation under warm conditions of climate	3
New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol	3
A systemic approach to grapevine decline diagnosed using three key indicators: plant mortality, yield loss and vigour decrease	3
Innovation in post-harvest biocontrol: novel strategies against <i>Botrytis cinerea</i> for grape preservation	3
Water deficit responses of field-grown Pinot noir mediated by rootstock genotypes in a cool climate region	3
The sugarless grape trait characterised by single berry phenotyping	3
Protection of viticultural biodiversity: genetic and phenotypic characterisation of grapevine varieties from the northwest coastal area of Tuscany (Italy)	3
Dietary patterns and alcoholic beverage preference in relation to 10-year cardiovascular disease, hypertension, hypercholesterolemia and diabetes mellitus incidence in the ATTICA cohort study	3
Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine	3
Effect of high hydrostatic pressure treatment and vine-shoot chips on the volatile fraction and sensorial profile of Chardonnay wines	3
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>	3
Asynchronous accumulation of sugar and phenolics in grapevines following post-veraison leaf removal	3
Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending	3
‘Liking then CATA’ or ‘CATA then liking’? Impact of the hedonic question positioning on the wine sensory description and appreciation	3
Transcriptomic regulation of juvenile-to-adult vegetative phase transition in grapevine	3
Receptiveness of the wine industry to fungus-resistant grape varieties in the south of France	3
Impact of protein fining agents and bentonite on rotundone concentration in red wine made from <i>Vitis vinifera</i> L. cv. Tardif	3
Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars	3
Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers	3
Artificial intelligence-driven classification method of grapevine major phenological stages using conventional RGB imaging	3
Two-stage automatic diagnosis of Flavescence Dorée based on proximal imaging and artificial intelligence: a multi-year and multi-variety experimental study	3
Enhancing fermentation performance through the reutilisation of wine yeast lees	3
Using IR spectroscopy as a holistic monitoring approach in winemaking: A review	3
Rapid identification of boron-tolerant grapevine rootstocks via leaf spectroscopy	3
Influence of oak chips, glutathione-rich inactivated yeast, and oxygen during fermentation on the analytical profile of volatile compounds in Blaufränkisch wines	3
Visualising xylem vessels connections formed one year after grafting using different techniques	3
Impact of moderate wine consumption on immune-mediated diseases	3
Brassinosteroid-induced quality enhancement in ‘Flame Seedless’ grapevine: impact on harvest and post-harvest attributes under open and covered cultivation systems	3
Less is more: towards a discrepancy in the representation of ‘no added sulphite’ wines among French professionals and consumers.	3
Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines	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
Varietal thiols levels and sensory effects in South African Colombard wines	3
The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids	3
Experimental field trials model how the climate crisis will alter phyllosphere and carposphere fungal communities of <i>Vitis</i> sp. L’Acadie blanc across growth stages	2
Understanding calcium tartrate precipitation in wines: A comprehensive study from soil and grapevine to stabilisation strategies before bottling	2
Grape berry size is a key factor in determining New Zealand Pinot noir wine composition	2
Delayed grape ripening by intermittent shading to counter global warming depends on carry-over effects and water deficit conditions	2
Climate change and viticulture in Latin America: toward knowledge-based and territory-driven adaptation strategies	2
Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard	2
Enhancing grapevine viability and pathogen control through optimised hot water treatment	2
Bunch compactness, rot incidence, and stenospermocarpy gradient: A five-year evaluation of six Pinot blanc clones in northeast Italy	2
Disentangling the interactions between leaf water, nitrogen, carbon status, and photosynthesis using high throughput phenotyping and statistical models: A study of fungi tolerant grapevine varieties	2
Effects of mechanical box pruning intensity on bud development, vegetative growth, and yield components on cv. Cabernet-Sauvignon in Mendoza, Argentina	2
Influence of yeasts on wine acidity: new insights into <i>Saccharomyces cerevisiae</i>	2
A climatic classification of the world’s wine regions	2
Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions	2
Pilot-scale assessment of native Uruguayan yeast strains for Tannat wine fermentation	2
A novel application of the consumer rejection threshold method to the design of binary red wine blends prepared from traditional and fungus-resistant varieties	2
Assessment of Albariño (<i>Vitis vinifera</i> sp.) plasticity to local climate in the Atlantic eastern coastal terroir of Uruguay	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
Microbial biofilms in oenology	2
Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages	2
Mechanisation of pre-flowering leaf removal under the temperate climate conditions of Switzerland	2
Evaluation of the efficacy of curettage and over-grafting in the control of esca disease complex	2
Effects of preharvest abscission agent application on postharvest quality of destemmed Autumn King and Sheegene-12 table grape berries	2
From soil to canopy: the diversity of adaptation strategies to drought in grapevine	2
Modelling future climate change impacts on grapevine water requirements and growing cycle in three wine PDOs of NE Spain	2
Cover Crops and No-Tillage Show Negligible Effects on Grapevine Physiology in Mediterranean Vineyard Agroecosystems	2
Rootstock influence on the performance of field-grown grapevines <i>(Vitis vinifera)</i> during autumn-winter harvest	2
Exploring soil–plant interactions in vineyards using geophysics and hyperspectral imaging	2
Vintage Port prediction and climate change scenarios	2
Future climatic conditions may threaten adaptation capacities for vineyards along Lake Neuchâtel, Switzerland	2
An operational model for capturing grape ripening dynamics to support harvest decisions	2
Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines	2
Characterisation of the metagenome of Peruvian Pisco grapes from Ica and Arequipa for the development of their regional identity	2
To what extent can a phase-out of pesticides in viticulture be achieved? Learning from the efforts of a large farm network after 10 years	2
Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines	2
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	2
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method	2
Grapevine leaf size influences canopy temperature	2
Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature	2
Hot water treatment combined with <i>Trichoderma</i> inoculation in the nursery protects planting material against grapevine trunk disease	2
Optimisation of SPME Arrow GC/MS method for determination of wine volatile organic compounds	2
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines	2
First characterisation of the restricted spring growth syndrome in grapevines in Chile	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
Muscat is not dead: A sensory study of young adults’ olfactory appreciation revealed a marked preference for terpenic dry white wines made from this underrated variety	2
Photodegradation of riboflavin in white wine: impact of contrasting light sources and ethanol contents	2