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Australian Journal of Grape and Wine Research is a peer-reviewed journal published by Wiley, covering Horticultural and Viticultural Research, Fermentation and Sensory Analysis, Wine Industry and Tourism.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Australian Journal of Grape and Wine Research 12 (3): 45–58.
Formats any DOI in Australian Journal of Grape and Wine Research style. No sign-up. |
| Publishes research in | Horticultural and Viticultural Research Fermentation and Sensory Analysis Wine Industry and Tourism Plant Physiology and Cultivation Studies Plant Water Relations and Carbon Dynamics |
| ISSN | 1322-7130 |
| Citation impact (2-yr) | 2.76 |
| h-index | 107 |
| i10-index | 869 |
| Total citations | 55,719 |
| Article processing charge | $3,750 |
| Open access | Yes |
| Top institutions publishing here | Australian Wine Research Institute |
| Journal website | onlinelibrary.wiley.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties. The compounds responsible for those attributes have been derived in turn from three major sources, viz. grapes, microbes and, when used, wood (most commonly, oak). The grape-derived compounds provide varietal distinction in addition to giving wine its…
The foregoing paper by Lorenz et al. (1995), translated into English by P. May, describes a new system for the identification of grapevine growth stages called the BBCH system. This is an adaptation, for the grapevine, of a basic scale developed to cover all monocot and dicot crops. Appraisal of this and two other systems…
This review discusses the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine. Nitrogen is the most abundant soil-derived macronutrient in a grapevine, and plays a major role in many of the biological functions and processes…
The detailed crop specific descriptions of the phenological growth stages of grapevine are supplementary to the general BBCH-scale. It will be instrumental in standardising the national and international experimentation in viticulture. The phenological development of the grapevine is divided into growth phases (principal growth stages 0–9) and each growth phase is subdivided into growth steps…
