OOIR: Observatory of International Research

Papers

(The TQCC of OENO One is 4. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-08-01 to 2025-08-01.)

Article	Citations
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	45
Modelling Chablis vintage quality in response to inter-annual variation in weather	42
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	28
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	27
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	21
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	18
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	18
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	18
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	18
Grapevine bunch weight estimation using image-based features: comparing the predictive performance of number of visible berries and bunch area	17
Global warming and wine quality: are we close to the tipping point?	16
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	15
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	15
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	14
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>	13
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	13
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	13
Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines	13
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	13
Isotopic comparison and correlation of δ<sup>13</sup>C between bulk wood and cellulose of <i>Vitis vinifera</i> L.	13
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	13
Effects of grape phylloxera leaf infestation on grapevine growth and yield parameters in commercial vineyards: a pilot study	12
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	12
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	12
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	11

Long term analysis of the link between practices and vineyard decline in relation to abiotic factors	11
Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids	11
Comparison of the principal production methods for dealcoholised wine based on analytical parameters	11
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	11
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	11
Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	10
Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions	10
An investigation of vine water status as a major factor in the quality of Merlot wine produced in terraced and non-terraced vineyards in the Vipava Valley, Slovenia	10
Impact of using yeast derivatives on the development of atypical aging in wines	10
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration	9
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	9
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	9
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	9
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities	9
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	9
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?	9
Impact of organic and non-organic mulching on grape yield, quality and ecophysiological traits under irrigated and nonirrigated conditions	9
Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area	9
Terroir analysis and its complexity	8
Pedological origin and edaphic factors drive biota in vineyard soils of Northeast Italy	8
Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data	8
The stability of major and trace element concentrations from musts to Champagne during the production process	8
Effects of cover crops and irrigation on ‘Tempranillo’ grapevine and berry physiology: an experiment under the Mediterranean conditions of Southern Portugal	8
Comparison of methods for determining budburst date in grapevine	8
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines	7
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	7
Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate	7
Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine	7
Comparative genomics of <i>Rpv3</i>, a multiallelic downy mildew resistance locus in grapevine (<i>Vitis</i> sp.)	7
Soil-associated fungal and prokaryotic diversity influenced by stoniness, depth and vintage in a high-altitude vineyard	7
Simultaneous in situ monitoring of belowground, trunk and relative canopy hydraulic conductance of grapevine demonstrates a soil texture-specific transpiration control	7
Effects of verjus acidification on muscat canelli grape juice and wines	7
Succinic acid significantly affects the global expression of <i>Oenococcus oeni</i> PSU-1	7
Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine	7
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	7
Automated yield prediction in vineyard using RGB images acquired by a UAV prototype platform	7
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	6
Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach	6
Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test	6
The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries	6
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	6
Identifying the pedoclimatic conditions most critical in the susceptibility of a grapevine cultivar to esca disease	6
Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts	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
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?	6
Life cycle assessment of active spring frost protection methods in viticulture in the Loire Valley and Champagne French regions	6
Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (<i>Vitis vinifera</i> cv. Callet) in a Mediterranean climate	6
Characterization of enological oak tannin extracts by a multi-analytical approach	6
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	6
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	6

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	6
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios	5
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	5
Wine acidification methods: a review	5
Consumer preferences in wine: traditional <i>vs</i> fungus-resistant varieties in Switzerland	5
Drivers of grape berry sugar accumulation in field conditions at local scale	5
Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters	5
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	5
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	5
One prep to catch them all: “2 in 1”, an efficient method for the simultaneous extraction of DNA and RNA from Grapevine tissues	5
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	5
How to better estimate bunch number at vineyard level?	5
Water status assessment in grapevines using plant electrophysiology	5
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	5
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	5
Comparison of efficacy and modes of action of two high-potential biocontrol <i>Bacillus</i> strains and commercial biocontrol products against <i>Botrytis cinerea</i> in table	5
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	5
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	5
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	5
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	5
Local influence of climate on grapevine: an analytical process involving a functional and Bayesian exploration of farm data time series synchronised with an eGDD thermal index	5
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	5
Interaction between Armenian clay-based ceramics and model wine during storage	5
Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must	5
Importance of quality maintenance pruning for young Ugni Blanc grapevines	5
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	5
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	5
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	5
The grapevine metabolite profile of phloem sap is modified by flavescence dorée	4
Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses	4
Continuous automated microbial monitoring in laboratory-scale winemaking experiments	4
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines	4
Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels	4
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	4
Influence of matter other than grapes on quercetin evolution and wine polyphenols	4
Grapevine yield gap: identification of environmental limitations by soil and climate zoning in the region of Languedoc-Roussillon (South of France)	4
A method for using monthly average temperatures in phenology models for grapevine (<i>Vitis vinifera</i> L.)	4
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture	4
The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety	4
Impact of microoxygenation on Pinot noir wines with different initial phenolic content	4
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	4
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	4
Sensory transfer between handfeel touch and mouthfeel: A guide for developing a tool to describe mouthfeel properties of red wines	4
Image-based sensing of salt stress in grapevine	4
Insights into multiscale chemical characterisation for the understanding of berry maturation	4
Application of spectral index-based contour mapping for non-destructive ripeness monitoring in water stressed <i>Vitis vinifera</i> L. (Cabernet-Sauvignon)	4
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	4
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	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
Morphological image analysis for estimating grape bunch weight under different irrigation regimes in Cabernet-Sauvignon	4