OOIR: Observatory of International Research

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 2020-11-01 to 2024-11-01.)

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
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
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
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
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
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
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
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	8
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
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
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

Ampelographic and molecular characterisation of grapevine varieties in the gene bank of the experimental vineyard ‘Radmilovac’ – Serbia	5
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	5
Reducing SO<sub>2</sub> content in wine by combining High Pressure and glutathione addition	5
Coincidence of temperature extremes and phenological events of grapevines	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
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
Effects of overliming on the nutritional status of grapevines with special reference to micronutrient content	5
The interplay between grape ripening and weather anomalies in Northern Italy – A modelling exercise	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
Legacy of land-cover changes on soil microbiology in Burgundy vineyards (Pernand-Vergelesses, France)	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
Logistic modeling of summer expression of esca symptoms in tolerant and susceptible cultivars in Bordeaux vineyards	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 effects of low-input training systems on viticultural costs on flat terrain and steep slope sites	5
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation	5
Canopy management through crop forcing impacts grapevine cv. ‘Touriga Nacional’ performance, ripening and berry metabolomics profile	5
Vine performance benchmarking of indigenous Cypriot grape varieties Xynisteri and Maratheftiko	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
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
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