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Top 100 articles by number of accesses

article	html	pdf	abstract	total
Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review	459	189	1	649
Tannins and anthocyanins: From their origin to wine analysis - A review	237	30	1	268
Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin blanc white wines	196	18	2	216
A Review of Tannin Determination Methods Using Spectro-photometric Detection in Red Wines and Their Ability to Predict Astringency	144	58	8	210
Quantitative investigation of leaf photosynthetic pigments during annual biological cycle of Vitis vinifera L. Table Grape Cultivars	178	30	1	209
Sauvignon blanc wine: Contribution of ageing and oxygen on aromatic and non-aromatic compounds and sensory composition - A review	175	28	1	204
Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: A Review	163	20	3	186
Management of winery wastewater by re-using it for crop irrigation - A review	159	19	2	180
Technological Advances in Winery Wastewater Treatment: A Comprehensive Review	73	88	6	167
Bioactive properties, fatty acid composition and mineral contents of grape seed and oils	137	25	2	164
Pinking in White Wines - A Review	129	27	4	160
Recent Developments in Seedless Grapevine Breeding	131	22	4	157
Relationships between water status, leaf chlorophyll content and photosynthetic performance in Tempranillo vineyards	127	20	4	151
Influence of winemaking practices on the characteristics of winery wastewater and water usage of wineries	122	24	1	147
Effects of abiotic factors on phenolic compounds in the Grape Nerry - a review	113	32	0	145
Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions	105	20	11	136
A Review of the Potential Use of Entomopathogenic Nematodes to Control Above-Ground Insect Pests in South Africa	109	23	3	135
Effect of sun, oven and freeze-drying on anthocyanins, phenolic compounds and antioxidant activity of black grape (Ekşikara) (Vitis vinifera L.)	99	28	2	129
A Review of Leaf-mining Insects and Control Options for their Management, with Special Reference to Holocacista capensis (Lepidoptera: Heliozelidae) in Vineyards in South Africa	88	26	4	118
Formulation of Entomopathogenic Nematodes for the Control of Key Pests of Grapevine: A Review	89	20	7	116
The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications	87	21	0	108
Effect of Gibberellic acid (GA3) inflorescence application on content of bioactive compounds and antioxidant potential of grape (Vitis L.) 'Einset Seedless' berries	83	19	1	103
The Impact of Different Tannin to Anthocyanin Ratios and of Oxygen on the Phenolic Polymerisation Over Time in a Wine-like Solution	85	11	0	96
Mitigation and Adaptation Practices to the Impact of Climate Change on Wine Grape Production, with Special Reference to the South African Context	78	13	5	96
Microbial Resources and Innovation in the Wine Production Sector	78	13	1	92
Influences of berry size on fruit composition and wine quality of vitis vinifera L. cv. 'Cabernet Sauvignon' grapes	77	14	1	92
Effects of adding unsaturated fatty acids on fatty acid composition of saccharomyces cerevisiae and major volatile compounds in wine	77	12	1	90
Characterisation of Non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation	76	11	1	88
Bottle Fermented Sparkling Wine: Cork or Crown Closures During the Second Fermentation?	69	9	7	85
The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation	56	22	3	81
Fermentation volume studies for red wine experimentation	72	7	2	81
Determination of downy mildew and powdery mildew resistance of some grape cultivars	52	26	1	79
Impact of grape temperature at pressing on organic acids and oenological characteristics of Méthode Cap Classique wines	74	3	2	79
Cold Hardiness of Primary Buds of Wine and Table Grape Cultivars in Poland	68	7	3	78
Effect of the structure of seven anthocyanins on self-association and colour in an aqueous alcohol solution	64	12	1	77
Comparative Anatomy and Morphology of the Leaves of Grenache Noir and Syrah Grapevine Cultivars	55	16	2	73
Evaluation of South African Chenin Blanc Wines Made From Six Different Trellising Systems Using a Chemical and Sensorial Approach	58	9	6	73
Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures	49	10	14	73
Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile during Cold Pre-fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine	60	8	3	71
Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines	58	5	8	71
Evolution of Phenolic Composition During Barrel and Bottle Aging	54	12	4	70
Profiling Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes	54	14	1	69
Factors Influencing Olfactory Perception of Selected Off-flavour-causing Compounds in Red Wine - A Review	51	14	4	69
Effect of Calcium Carbonate Residues from Cement Industries on the Phenolic Composition and Yield of Shiraz Grapes	43	22	3	68
Berry size variation of Vitis vinifera L. cv. Syrah: Morphological dimensions, berry composition and wine quality	60	6	1	67
Estimating transpiration of whole grapevines under field conditions	46	20	1	67
Effect of suspension freeze-concentration technology on the quality of wine	54	10	2	66
An Overview of Mites on Grapevine and the Discovery of a New Phytoseiidae Species: Typhlodromus (Typhlodromus) spiceae	50	8	8	66
The influence of different winemaking techniques on the extraction of grape tannins and anthocyanins	59	4	2	65
Enhancing phenolic maturity of Syrah with the application of a new foliar spray	56	7	2	65
Determination of bioactive compounds and mineral contents of seedless parts and seeds of grapes	54	8	3	65
Effect of Bentonite Fining on Proteins and Phenolic Composition of Chardonnay and Sauvignon Blanc Wines	57	5	3	65
Grape Must Profiling And Cultivar Discrimination Based On Amino Acid Composition And General Discriminant Analysis With Best Subset	54	8	2	64
Evaluation of grapevines for resistance to downy mildew (Plasmopara viticola) under laboratory and field conditions	44	18	1	63
Metal Concentrations in Grape Spirits	45	8	9	62
Phenolic characteristics and antioxidant activity of merlot and cabernet sauvignon wines increase with vineyard altitude in a high-altitude region	47	12	2	61
Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest	46	11	3	60
Nitrogen and Sulphur Foliar Fertilisation	50	9	0	59
The Effect of Pre-Harvest Application of Pectic Oligosaccharides and Abscisic Acid on Technological Ripening and Anthocyanin Profile of 'Syrah' Must and Grapes Grown in a Warm Climate	44	5	10	59
Growing Season Climate Variability and its Influence on Sauvignon Blanc and Pinot Gris Berries and Wine Quality: Study Case in Romania (2005-2015)	53	4	1	58
Phenology and ripening of Vitis vinifera L. and Vitis labrusca L. varieties in the maritime climate of Samsun in Turkey's Black Sea Region	47	7	2	56
Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines	46	7	3	56
Additions of Glutathione or Specific Glutathione-rich Dry Inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: effect on wine chemical and sensory composition	45	7	3	55
Potential of Local Entomopathogenic Nematodes for Control of the Vine Mealybug, Planococcus ficus	47	7	1	55
Effect of berry weight and its components on the contents of sugars and anthocyanins of three varieties of Vitis vinifera L. under different water supply conditions	34	19	1	54
Selection of Grass and Broadleaf Crops as Catch Crops where Winery Wastewater is Used for Irrigation: A Review	41	5	8	54
Complete Genome Sequencing of Lactobacillus plantarum UNQLp 11 Isolated from a Patagonian Pinot Noir Wine	43	7	3	53
Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products	40	5	8	53
Non-Saccharomyces killer toxins: Possible biocontrol agents against Brettanomyces in wine?	39	7	6	52
Quantification of Resveratrol in Different Parts of Solid Pinotage Winery Waste: Investigating the Variance Between Consecutive Harvests	36	13	3	52
Laboratory Bioassays on the Susceptibility of Trimen's False Tiger Moth, Agoma trimenii (Lepidoptera: Agaristidae), to Entomopathogenic Nematodes and Fungi	38	9	4	51
UV Light Acclimation Capacity of Leaf Photosynthetic and Photochemical Behaviour in Near-isohydric and Anisohydric Grapevines in Hot and Dry Environments	45	5	0	50
Sensory Evaluation of Pinked Sauvignon Blanc Wines	34	9	6	49
Aromatic profile of white sweet semi-sparkling wine from malvasia di candia aromatica grapes	40	7	1	48
The effect of cover crops and their management on plant-parasitic nematodes in vineyards	34	13	1	48
Influence of maturity and vineyard location on free and bound aroma compounds of grapes from the País cultivar	38	7	3	48
An analysis of seed colour during ripening of cabernet sauvignon grapes	36	9	2	47
UV-B Radiation as a Factor that Deserves Further Research in Bolivian Viticulture: A Review	37	6	4	47
Determination of volatile phenol in cabernet sauvignon wines, made from smoke-affected grapes, by using HS-SPME GC-MS	31	14	1	46
Influence of Must Supplementation on Growth of Pediococcus spp. after Alcoholic Fermentation	35	11	0	46
Hydric behaviour and gas exchange in different grapevine varieties (Vitis vinifera L.) from the Maule Valley (Chile)	38	4	4	46
Potential of South African entomopathogenic nematodes to control the leaf miner, Holocacista capensis (Lepidoptera: Heliozelidae)	37	8	1	46
Separation and purification of four stilbenes from Vitis vinifera L. cv. cabernet sauvignon roots through high-speed counter-current chromatography	39	5	1	45
Aromatic characterisation of Malvasia odorosissima grapevines and comparison with Malvasia di Candia aromatica	37	5	3	45
The effect of grape temperature on the sensory perception of Méthode Cap Classique wines	40	3	2	45
Effect of wine closures on the aroma properties of Chardonnay wines after four years of storage	29	14	1	44
The development of alcoholic fermented beverages utilizing plums with the application of innovative beverage fermentation technology	26	17	1	44
Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina	34	8	2	44
Gentisic acid, salicylic acid, total phenolic content and cholinesterase inhibitory activities of red wines made from various grape varieties	29	15	0	44
Alteration Index Three Facilitates Interpretation of ß-Glucosidase, Acid-phosphatase and Urease Activities in Soils Irrigated with Diluted Winery Wastewater	35	5	4	44
Modulation of Yeast-Derived Volatile Aromas by Oleic Acid and Sterols	25	14	3	42
No Plunging and Cold Maceration followed by No Plunging as Alternative Winemaking Techniques: Tannin Extraction and Pigment Composition of Syrah and Pinot Noir Wines	30	9	3	42
The Influence of Micro-oxygenation on the Long-term Ageing Ability of Pinot noir Wine	25	10	7	42
Plant diversity in an intensively cultivated vineyard agro-ecosystem (Langhe, North-West Italy)	26	14	1	41
An integrated strategy for the proactive management of grapevine trunk disease pathogen infections in grapevine nurseries	30	10	1	41
The importance of monomeric anthocyanins in the definition of wine colour properties	35	5	1	41
The effect of grape temperature at pressing on phenolic extraction and evolution in Méthode Cap Classique wines throughout winemaking	36	3	2	41
A Review of Trimen's False Tiger Moth, Agoma trimenii (Lepi-doptera: Agaristidae): Seasonal Biology, Potential Monitoring and Control Techniques	34	3	4	41
Colour Evaluation of Pinot Noir and Merlot Wines after Malolactic Fermentation Carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains	32	5	4	41
The effect of foliar potassium and seaweed products in combination with a leonardite fertigation product on flame seedless grape quality	25	14	1	40

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