Example of Australian Journal of Grape and Wine Research format
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Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format
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Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format Example of Australian Journal of Grape and Wine Research format
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Australian Journal of Grape and Wine Research — Template for authors

Publisher: Wiley
Categories Rank Trend in last 3 yrs
Horticulture #5 of 86 up up by 1 rank
journal-quality-icon Journal quality:
High
calendar-icon Last 4 years overview: 172 Published Papers | 906 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 08/07/2020
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Journal Performance & Insights

Impact Factor

CiteRatio

Determines the importance of a journal by taking a measure of frequency with which the average article in a journal has been cited in a particular year.

A measure of average citations received per peer-reviewed paper published in the journal.

3.137

34% from 2018

Impact factor for Australian Journal of Grape and Wine Research from 2016 - 2019
Year Value
2019 3.137
2018 2.343
2017 1.913
2016 2.635
graph view Graph view
table view Table view

5.3

13% from 2019

CiteRatio for Australian Journal of Grape and Wine Research from 2016 - 2020
Year Value
2020 5.3
2019 4.7
2018 4.5
2017 4.4
2016 4.0
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 34% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has increased by 13% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

SCImago Journal Rank (SJR)

Source Normalized Impact per Paper (SNIP)

Measures weighted citations received by the journal. Citation weighting depends on the categories and prestige of the citing journal.

Measures actual citations received relative to citations expected for the journal's category.

0.65

31% from 2019

SJR for Australian Journal of Grape and Wine Research from 2016 - 2020
Year Value
2020 0.65
2019 0.938
2018 0.842
2017 0.966
2016 1.148
graph view Graph view
table view Table view

1.279

16% from 2019

SNIP for Australian Journal of Grape and Wine Research from 2016 - 2020
Year Value
2020 1.279
2019 1.531
2018 1.107
2017 1.157
2016 1.289
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has decreased by 31% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has decreased by 16% in last years.
  • This journal’s SNIP is in the top 10 percentile category.
Australian Journal of Grape and Wine Research

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Wiley

Australian Journal of Grape and Wine Research

The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from ori...... Read More

Horticulture

Agricultural and Biological Sciences

i
Last updated on
07 Jul 2020
i
ISSN
1322-7130
i
Impact Factor
High - 1.658
i
Open Access
Yes
i
Sherpa RoMEO Archiving Policy
Yellow faq
i
Plagiarism Check
Available via Turnitin
i
Endnote Style
Download Available
i
Bibliography Name
apa
i
Citation Type
Numbered
[25]
i
Bibliography Example
Beenakker, C.W.J. (2006) Specular andreev reflection in graphene.Phys. Rev. Lett., 97 (6), 067 007. URL 10.1103/PhysRevLett.97.067007.

Top papers written in this journal

Journal Article DOI: 10.1111/J.1755-0238.2005.TB00285.X
Yeast and bacterial modulation of wine aroma and flavour
Jan H. Swiegers1, Eveline J. Bartowsky1, P.A. Henschke1, Isak S. Pretorius1

Abstract:

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 va... 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 basic structure. Thus, the floral monoterpenes largely define Muscat-related wines and the fruity volatile thiols define Sauvignon-related wines; the grape acids and tannins, together with alcohol, contribute the palate and mouth-feel properties. Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character. These volatile metabolites, which comprise esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds, are derived from sugar and amino acid metabolism. The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile. The aroma and flavour profile of wine is the result of an almost infinite number of variations in production, whether in the vineyard or the winery. In addition to the obvious, such as the grapes selected, the winemaker employs a variety of techniques and tools to produce wines with specific flavour profiles. One of these tools is the choice of microorganism to conduct fermentation. During alcoholic fermentation, the wine yeast Saccharomyces cerevisiae brings forth the major changes between grape must and wine: modifying aroma, flavour, mouth-feel, colour and chemical complexity. The wine bacterium Oenococcus oeni adds its contribution to wines that undergo malolactic fermentation. Thus flavour-active yeasts and bacterial strains can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape-derived molecules and by producing flavour-active metabolites. This article reviews some of the most important flavour compounds found in wine, and their microbiological origin. read more read less

Topics:

Malolactic fermentation (71%)71% related to the paper, Fermentation in winemaking (70%)70% related to the paper, Aroma of wine (70%)70% related to the paper, Yeast in winemaking (68%)68% related to the paper, Wine fault (68%)68% related to the paper
1,014 Citations
Journal Article DOI: 10.1111/J.1755-0238.1995.TB00086.X
Growth Stages of the Grapevine: Adoption of a system for identifying grapevine growth stages
Bryan G. Coombe1

Abstract:

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 has... 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 has led to a preference for that by Eichhorn and Lorenz (1977) but with some amendments. These amendments are discussed and a new system of measurement and description of stages of the grapevine is proposed which copes with the dual needs for a simple listing of major stages and, at the same time, provides intermediate detailed stages. It is called the Modified E-L system. read more read less
945 Citations
Journal Article DOI: 10.1111/J.1755-0238.2005.TB00028.X
Implications of nitrogen nutrition for grapes, fermentation and wine
Sally-Jean Bell1, Paul A. Henschke1

Abstract:

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 func... 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 of both grapevine and fermentative microorganisms. Manipulation of grapevine nitrogen nutrition has the potential to influence quality components in the grape and, ultimately, the wine. In addition, fermentation kinetics and formation of flavour-active metabolites are also affected by the nitrogen status of the must, which can be further manipulated by addition of nitrogen in the winery. The only consistent effect of nitrogen application in the vineyard on grape berry quality components is an increase in the concentration of the major nitrogenous compounds, such as total nitrogen, total amino acids, arginine, proline and ammonium, and consequently yeast-assimilable nitrogen (YAN). Both the form and amount of YAN have significant implications for wine quality. Low must YAN leads to low yeast populations and poor fermentation vigour, increased risk of sluggish/stuck/slow fermentations, increased production of undesirable thiols (e.g. hydrogen sulfide) and higher alcohols, and low production of esters and long chain volatile fatty acids. High must YAN leads to increased biomass and higher maximum heat output due to greater fermentation vigour, and increased formation of ethyl acetate, acetic acid and volatile acidity. Increased concentrations of haze-causing proteins, urea and ethyl carbamate and biogenic amines are also associated with high YAN musts. The risk of microbial instability, potential taint from Botrytis-infected fruit and possibly atypical ageing character is also increased. Intermediate must YAN favours the best balance between desirable and undesirable chemical and sensory wine attributes. ‘Macro tuning’, of berry nitrogen status can be achieved in the vineyard, given genetic constraints, but the final ‘micro tuning’ can be more readily achieved in the winery by the use of nitrogen supplements, such as diammonium phosphate (DAP) and the choice of fermentation conditions. This point highlights the need to monitor nitrogen not only in the vineyard but also in the must immediately before fermentation, so that appropriate additions can be made when required. Overall, optimisation of vineyard and fermentation nitrogen can contribute to quality factors in wine and hence affect its value. However, a better understanding of the effect of nitrogen on grape secondary metabolites and different types of nitrogen sources on yeast flavour metabolism and wine sensory properties is still required. read more read less

Topics:

Yeast assimilable nitrogen (69%)69% related to the paper, Free amino nitrogen (66%)66% related to the paper, Fermentation in winemaking (64%)64% related to the paper, Malolactic fermentation (63%)63% related to the paper, Wine fault (63%)63% related to the paper
795 Citations
Journal Article DOI: 10.1111/J.1755-0238.1995.TB00085.X
Growth Stages of the Grapevine: Phenological growth stages of the grapevine (Vitis vinifera L. ssp. vinifera)—Codes and descriptions according to the extended BBCH scale†
D. H. Lorenz, K. W. Eichhorn, H. Bleiholder1, R. Klose, U Meier, E. Weber1

Abstract:

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 grow... 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 (secondary growth stages 0–9). A two-digit code is attached to each growth stage. The description and coding of the phenological growth stages covers the period between dormancy and leaf fall. read more read less

Topics:

BBCH-scale (68%)68% related to the paper
555 Citations
Journal Article DOI: 10.1111/J.1755-0238.2005.TB00283.X
Determining wine aroma from compositional data
I.L. Francis1, J.L. Newton1

Abstract:

The value of, opportunities provided by, and the difficulties in elucidating the exact contribution that chemical compounds make to wine aroma and flavour are outlined and highlighted in this review. This paper provides an overview of the current understanding of relationships between wine sensory properties and volatile chem... The value of, opportunities provided by, and the difficulties in elucidating the exact contribution that chemical compounds make to wine aroma and flavour are outlined and highlighted in this review. This paper provides an overview of the current understanding of relationships between wine sensory properties and volatile chemical composition through a discussion of recent studies where accurate, precise chemical data have been obtained for compounds shown by quantitative gas chromatography-olfactometry (GC/O) to be odour active in a sample. A centrepiece of this discussion is a compilation of compounds indicated to be most important to wine aroma. This is followed by a consideration of the limitation of odour activity values obtained by GC/O with particular reference to wine esters and volatile thiol compounds. The strengths of sensory descriptive analysis and its associated statistical methodologies to complement chemical composition data for aroma compounds are also explored. Grape flavour precursor compounds and the development of methods for their rapid quantification are then discussed in the context of the role of precursors contributing to wine aroma. Finally, an assessment is given of the likelihood in the near future of developing analytical strategies to measure wine flavour in relation to consumer expectations on the one hand, and on the other, to viticultural management practices to influence grape flavour composition. read more read less

Topics:

Aroma of wine (67%)67% related to the paper, Wine (62%)62% related to the paper, Aroma (51%)51% related to the paper
459 Citations
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13. What is Sherpa RoMEO Archiving Policy for Australian Journal of Grape and Wine Research?

SHERPA/RoMEO Database

We extracted this data from Sherpa Romeo to help researchers understand the access level of this journal in accordance with the Sherpa Romeo Archiving Policy for Australian Journal of Grape and Wine Research. The table below indicates the level of access a journal has as per Sherpa Romeo's archiving policy.

RoMEO Colour Archiving policy
Green Can archive pre-print and post-print or publisher's version/PDF
Blue Can archive post-print (ie final draft post-refereeing) or publisher's version/PDF
Yellow Can archive pre-print (ie pre-refereeing)
White Archiving not formally supported
FYI:
  1. Pre-prints as being the version of the paper before peer review and
  2. Post-prints as being the version of the paper after peer-review, with revisions having been made.

14. What are the most common citation types In Australian Journal of Grape and Wine Research?

The 5 most common citation types in order of usage for Australian Journal of Grape and Wine Research are:.

S. No. Citation Style Type
1. Author Year
2. Numbered
3. Numbered (Superscripted)
4. Author Year (Cited Pages)
5. Footnote

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