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 2021-09-01 to 2025-09-01.)

Article	Citations
Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape	45
Effect of early cane pruning on yield components, grape composition, carbohydrates storage and phenology in <i>Vitis vinifera</i> L. cv. Merlot	44
<i>Rugulopteryx okamurae</i> extract provides protection against <i>Plasmopara viticola</i>	31
Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts	28
Estimation of Leaf Area Index in vineyards by analysing projected shadows using UAV imagery	21
Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability	19
Global warming and wine quality: are we close to the tipping point?	18
Grapevine bunch weight estimation using image-based features: comparing the predictive performance of number of visible berries and bunch area	18
Exploring the impact of yeast derivatives on aromatic and sensory profiles of white and red wines: a multifactorial study	18
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition	18
Prevention of quercetin precipitation in red wines: a promising enzymatic solution	17
Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling	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	15
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>	14
Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®	14
<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations	14
Influence of grape maturity and maceration time on sensory characteristics and phenolics in Pinot noir and Cabernet-Sauvignon wines	13
Evaluation of the distribution of spray deposits within a vine canopy from measurements on artificial targets and real leaves	13
Abscisic acid metabolism pathways differ between grapevine species, leaves, and roots during water deficit	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	13
Under-vine vegetation in vineyards: a case study considering soil hydrolytic enzyme activity, yield and grape quality in Austria	12
Plastid genomics of wild grapevines (<i>Vitis vinifera</i> subsp. <i>sylvestris</i>) of Georgia the cradle of viticulture	12
Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’	12

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
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
Characterisation of the vertical temperature gradient in the canopy reveals increased trunk height to be a potential adaptation to climate change	11
Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils	11
Comparison of the principal production methods for dealcoholised wine based on analytical parameters	11
Long term analysis of the link between practices and vineyard decline in relation to abiotic factors	11
Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions	11
Can we detect the damage of a heatwave on vineyards using Sentinel-2 optical remote sensing data?	11
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration	10
Impact of using yeast derivatives on the development of atypical aging in wines	10
Impact of organic and non-organic mulching on grape yield, quality and ecophysiological traits under irrigated and nonirrigated conditions	10
Metagenomic ecosystem monitoring of soft scale insects and mealybug communities	10
<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine	10
Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard	9
Terroir analysis and its complexity	9
Is deficit irrigation with saline waters a viable alternative for winegrowers in semiarid areas?	9
Comparison of methods for determining budburst date in grapevine	9
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast <i>Issatchenkia terricola</i>	9
Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data	9
Grapevine treatment with bagasse vermicompost changes the microbiome of Albariño must and wine and improves wine quality	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	8
Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate	8
Simultaneous in situ monitoring of belowground, trunk and relative canopy hydraulic conductance of grapevine demonstrates a soil texture-specific transpiration control	8
Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine	8
Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)	8
The stability of major and trace element concentrations from musts to Champagne during the production process	8
Exploring future changes in synchrony between grapevine (<i>Vitis vinifera</i>) and its major insect pest, <i>Lobesia botrana</i>	8
Comparative genomics of <i>Rpv3</i>, a multiallelic downy mildew resistance locus in grapevine (<i>Vitis</i> sp.)	7
Succinic acid significantly affects the global expression of <i>Oenococcus oeni</i> PSU-1	7
Effects of verjus acidification on muscat canelli grape juice and wines	7
Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine	7
Automated yield prediction in vineyard using RGB images acquired by a UAV prototype platform	7
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines	7
Pedological origin and edaphic factors drive biota in vineyard soils of Northeast Italy	7
Soil-associated fungal and prokaryotic diversity influenced by stoniness, depth and vintage in a high-altitude vineyard	7
Characterization of enological oak tannin extracts by a multi-analytical approach	7
Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach	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
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
Life cycle assessment of active spring frost protection methods in viticulture in the Loire Valley and Champagne French regions	6
Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts	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
Identifying the pedoclimatic conditions most critical in the susceptibility of a grapevine cultivar to esca disease	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
Interaction between Armenian clay-based ceramics and model wine during storage	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
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
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
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
Consumer preferences in wine: traditional <i>vs</i> fungus-resistant varieties in Switzerland	6
Effects of cane- and spur-retained node numbers on the pre-flowering vegetative growth of cane-pruned Sauvignon blanc	6
How to better estimate bunch number at vineyard level?	5
Climate change in a typical Apulian region for table grape production: spatialisation of bioclimatic indices, classification and Future Scenarios	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
One prep to catch them all: “2 in 1”, an efficient method for the simultaneous extraction of DNA and RNA from Grapevine tissues	5
Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to <i>Botrytis cinerea</i>	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
Importance of quality maintenance pruning for young Ugni Blanc grapevines	5
Relationships between leaf temperature, stomatal conductance and architecture: potential impact on leaf burning among a range of genotypes in grapevine	5
Impact of microoxygenation on Pinot noir wines with different initial phenolic content	5
Influence of matter other than grapes on quercetin evolution and wine polyphenols	5
Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine	5
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth	5
Effect of SO<sub>2</sub>, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes	5
Water status assessment in grapevines using plant electrophysiology	5
Partial double-pruning after bloom delays bunch rot epidemics in <i>Vitis vinifera</i> L. cvs. Riesling and Pinot gris	5
Assessment of bud fruitfulness of three grapevine varieties grown in northwest Portugal	5
Impact of a pulsed light process on phytosanitary products and ecotoxicity of viticultural wastewaters	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
Wine acidification methods: a review	5
Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits	5
A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile	5
Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality	5
Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars	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
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?	5
Drivers of grape berry sugar accumulation in field conditions at local scale	5
Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition	5
Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?	5
Run for cover–the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard	5
Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines	5