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 2021-04-01 to 2025-04-01.)

Article	Citations
Regenerative viticulture and climate change resilience	40
Life cycle assessment of active spring frost protection methods in viticulture in the Loire Valley and Champagne French regions	35
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	24
Statistical methods in grape and wine research for quantifying the impact of climate change	23
Production of prototype lab-scale oak barrel analogues using additive manufacturing	18
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	16
Viral diversity and phloem transcriptional changes in grapevine Shiraz disease infected vines	15
No major impact of new grape varieties on Bordeaux wine typicity: expert assessments in blind and non-blind tastings	15
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	15
Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives	14
Delayed grape ripening by intermittent shading to counter global warming depends on carry-over effects and water deficit conditions	14
Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (<i>Vitis vinifera</i> L.) variety	14
Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing	13
Effects of overliming on the nutritional status of grapevines with special reference to micronutrient content	13
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines	12
Ampelographic and molecular characterisation of grapevine varieties in the gene bank of the experimental vineyard ‘Radmilovac’ – Serbia	12
Modulation of Welschriesling wine volatiles through the selection of yeast and lactic acid bacteria	12
Future climatic conditions may threaten adaptation capacities for vineyards along Lake Neuchâtel, Switzerland	12
The sugarless grape trait characterised by single berry phenotyping	12
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	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
Microbiome in soils of Mendoza: microbial resources for the development of agroecological management in viticulture	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
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	11
SSR and SNP genetic profiling of Armenian grape cultivars gives insights into their identity and pedigree relationships	11

Modelling Chablis vintage quality in response to inter-annual variation in weather	11
Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition	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
Microbial biofilms in oenology	11
Interaction between Armenian clay-based ceramics and model wine during storage	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
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
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
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	10
Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions	9
Which microorganisms contribute to mousy off-flavour in our wines?	9
Effects of laccase from <i>Botrytis cinerea</i> on the oxidative degradation of anthocyanins	9
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	9
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	8
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation	8
Leaf removal and deficit irrigation have diverse outcomes on composition and gene expression during berry development of <i>Vitis vinifera</i> L. cultivar Xinomavro	8
Effects of shading nets as a form of adaptation to climate change on grapes production: a review	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
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
Grapevine bunch weight estimation using image-based features: comparing the predictive performance of number of visible berries and bunch area	7
Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model	7
The relevant and complex role of ethanol in the sensory properties of model wines	7
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	7
Evaluation of the application of <i>Wickerhamomyces anomalus</i> supernatant for the control of relevant spoilage yeasts in wines	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
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
Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must	7
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	6
The aroma of toasted oak wood (<i>Quercus petraea</i>): from sensory analysis to molecular characterisation	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
Critical areas for <i>Brettanomyces bruxellensis</i> contamination and biofilm formation in the cellar: on the origin of wine spoilage	6
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	6
The role of rootstock and its genetic background in plant mineral status: the relationship between petiole analyses and deficiency symptoms	6
Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens	6
A comparative study on training systems and vine density in Santorini Island: Physiological, microclimate, yield and quality attributes	6
Evaluation of the influence of rootstock cane characteristics on grafting success rate	5
Can silica application enhance vine performance and quality?	5
Nitrogen isotope ratio (δ15N): a nearly unexplored indicator that provides useful information in viticulture	5
Global warming and wine quality: are we close to the tipping point?	5
Agrobiodiversity dynamics in a French wine-growing region	5
Water deficit responses of field-grown Pinot noir mediated by rootstock genotypes in a cool climate region	5
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	5
Harnessing natural elicitors: enhancing post-harvest resistance in Brazilian grapes with β-D-1,6-Glucans	5
Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation	5
Assessing the relationship between cordon strangulation, dieback, and fungal trunk disease symptom expression in grapevine	5
Enhancing fermentation performance through the reutilisation of wine yeast lees	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
Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process	5
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	5

Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions	5
Towards estimating the proportion of dead and missing vines at the field level	5
Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines	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
Controlling <i>Scaphoideus titanus</i> with kaolin? Summary of four years of field trials in Switzerland	5
Drivers of grape berry sugar accumulation in field conditions at local scale	5
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	5
Is wine an emotional object? Measurements of the subjective and automatic components of emotions in a wine-tasting situation	5
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	5
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines	5
Rhizosphere engineering: leading towards a sustainable viticulture?	5
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc	4
First occurrence of <i>Halyomorpha halys</i> in Bordeaux vineyards	4
One prep to catch them all: “2 in 1”, an efficient method for the simultaneous extraction of DNA and RNA from Grapevine tissues	4
Cover crops in viticulture. A systematic review (2):<br>Implications on vineyard agronomic performance	4
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	4
Observation of shoot growth: a simple and operational decision-making tool for monitoring vine water status in the vineyard	4
Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars	4
Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile	4
Influence of yeasts on wine acidity: new insights into <i>Saccharomyces cerevisiae</i>	4
Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes	4
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	4
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	4
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation	4
Evaluating the chemical and metal contamination of commercial Rakı, a grape-based alcoholic beverage from Turkey	4
Grape berry native yeast microbiota: advancing trends in the development of sustainable vineyard pathogen biocontrol strategies	4
Wine acidification methods: a review	4
Influence of wine components on pellicle formation by pellicle-forming yeasts	4
A systemic approach to grapevine decline diagnosed using three key indicators: plant mortality, yield loss and vigour decrease	4
Mechanisation of pre-flowering leaf removal under the temperate climate conditions of Switzerland	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
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	4
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	4
Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants	4
How soil and climate variability within a vineyard can affect the heterogeneity of grapevine vigour and production	4
Evaluating sources of variability in inflorescence number, flower number and the progression of flowering in Sauvignon blanc using a Bayesian modelling framework	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
Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine	4
Water status assessment in grapevines using plant electrophysiology	4
Cover Crops and No-Tillage Show Negligible Effects on Grapevine Physiology in Mediterranean Vineyard Agroecosystems	4
Improved berry and wine quality of <i>Vitis vinifera</i> L. cv. Gewürztraminer grown in an arid climate using a Y-shaped training system	4
An indigenous <I>Saccharomyces cerevisiae</I> yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity	4
The effects of low-input training systems on viticultural costs on flat terrain and steep slope sites	4