OENO One

Papers
(The TQCC of OENO One is 5. 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 2020-02-01 to 2024-02-01.)
ArticleCitations
Understanding and managing nitrogen nutrition in grapevine: a review48
Comparing vineyard imagery acquired from Sentinel-2 and Unmanned Aerial Vehicle (UAV) platform37
Cover crops in viticulture. A systematic review (1): <br>Implications on soil characteristics and biodiversity in vineyard33
Adaptive capacity of winegrape varieties cultivated in Greece to climate change: current trends and future projections26
First quantitative assessment of growth, sugar accumulation and malate breakdown in a single ripening berry25
Comparison between satellite and ground data with UAV-based information to analyse vineyard spatio-temporal variability23
Recent advancements in understanding the terroir effect on aromas in grapes and wines22
Global warming and wine quality: are we close to the tipping point?21
The impact of cluster thinning and leaf removal timing on the grape quality and concentration of monomeric anthocyanins in Cabernet-Sauvignon and Probus (Vitis vinifera L.) wines21
Grapevine physiological response to row orientation-induced spatial radiation and microclimate changes19
From grape berries to wines: drought impacts on key secondary metabolites19
Adaptation to climate change by determining grapevine cultivar differences using temperature-based phenology models18
Sensory characterisation of Bordeaux red wines produced without added sulfites18
Effects of altitude on the chemical composition of grapes and wine: a review18
Yield components detection and image-based indicators for non-invasive grapevine yield prediction at different phenological phases17
Cover crops in viticulture. A systematic review (2):<br>Implications on vineyard agronomic performance16
Making sense of a sense of place: precision viticulture approaches to the analysis of terroir at different scales16
Quantifying the seasonal variations in grapevine yield components based on pre- and post-flowering weather conditions15
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery15
Under-vine cover crops: impact on weed development, yield and grape composition14
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 clim13
Astringency subqualities and sensory perception of Tuscan Sangiovese wines13
Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines13
Rhizosphere engineering: leading towards a sustainable viticulture?13
Plant resilience and physiological modifications induced by curettage of Esca-diseased grapevines12
Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation12
Proximal sensing of vineyard soil and canopy vegetation for determining vineyard spatial variability in plant physiology and berry chemistry12
The influence of vine water regime on the leaf gas exchange, berry composition and wine quality of Arvine grapes in Switzerland11
Effects of canopy management practices on grapevine bud fruitfulness10
The cost disadvantage of steep slope viticulture and strategies for its preservation10
Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms10
Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines10
Color change of bottled white wines as a quality indicator10
Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles10
Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods10
Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study10
Effect of strains from different <i>Saccharomyces</i> species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine9
Impact of <i>Lachancea thermotolerans</i> strain and lactic acid concentration on <i>Oenococcus oeni</i> and malolactic fermentation in wine9
A comparison of the effect of temperature on grapevine phenology between vineyards9
Assessment of canopy size using UAV-based point cloud analysis to detect the severity and spatial distribution of canopy decline9
Potential of non-<i>Saccharomyces</i> yeast for improving the aroma and sensory profile of Prokupac red wine9
Terroir analysis and its complexity9
The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production9
The effects of leaf removal and artificial shading on the composition of Chardonnay and Pinot noir grapes9
Spatial variability in Ontario Riesling vineyards: I. Soil, vine water status and vine performance9
Optimising grapevine summer stress responses and hormonal balance by applying kaolin in two Portuguese Demarcated Regions9
Vineyard management system affects soil microbiological properties8
UAV and ground-based imagery analysis detects canopy structure changes after canopy management applications8
Microbial stabilization of grape musts and wines using coiled UV-C reactor8
Description of the relationship between trunk disease expression and meteorological conditions, irrigation and physiological response in Chardonnay grapevines8
A dimeric stilbene extract produced by oxidative coupling of resveratrol active against <em>Plasmopara viticola</em> and <em>Botrytis cinerea</em> for vine treatments8
Vineyard yield estimation using 2-D proximal sensing: a multitemporal approach8
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations8
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 8
Effects of alcohol consumption in general, and wine in particular, on the risk of cancer development: a review8
SSR and SNP genetic profiling of Armenian grape cultivars gives insights into their identity and pedigree relationships8
A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland8
Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine7
Grapevine decline is associated with difference in soil microbial composition and activity7
Ultrastructural analysis of berry skin from four grapes varieties at harvest and in relation to postharvest dehydration7
Correlation between water activity (aw) and microbial epiphytic communities associated with grapes berries7
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios7
Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process7
A Major QTL is associated with berry grape texture characteristics7
Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants7
Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay7
A study on the effects of climate change on viticulture on Santorini Island6
Influence of the mannoproteins of different strains of <em>Starmerella bacillaris</em> used in single and sequential fermentations on foamability, tartaric and protein stabilities of wine6
The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and <i>Saccharomyces cerevisiae</i> diversity6
Spatial and temporal variability of cv. Tempranillo response within the Toro DO (Spain) and projected changes under climate change6
A grapevine by-product extract enriched in oligomerised stilbenes to control downy mildews: focus on its modes of action towards <i>Plasmopara viticola</i>6
The effects of drought and supplemental UV-B radiation on physiological and biochemical traits of the grapevine cultivar “Soultanina”6
Not just shrivelling: time-series profiling of the biochemical changes in Corvina (<i>Vitis vinifera</i> L.) berries subjected to post-harvest withering6
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 an6
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot6
Solubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids5
Metabolome-based clustering after moderate wine consumption5
Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method5
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 parvu5
Two-stage automatic diagnosis of Flavescence Dorée based on proximal imaging and artificial intelligence: a multi-year and multi-variety experimental study5
Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties5
The macromolecular diversity of Italian monovarietal red wines5
Is foliar Cl- concentration the cause of photosynthetic decline in grapevine during mild salinity?5
Grapevine (<i>Vitis vinifera</i> L.) varietal assortment and evolution in the Marche region (central Italy)5
Sensory characterisation of wines without added sulfites via specific and adapted sensory profile5
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 tw5
Assessment of changes in Grenache grapevine maturity in a Mediterranean context over the last half-century5
Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)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 grapes5
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality5
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes5
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions5
Differences in xylovolatiles composition between chips or barrel aged wines5
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
Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters5
Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine5
Evolution of fungicide residues in pruned vine-shoots5
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