| # | Title | Journal | Year | Citations |
|---|
| 1 | Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents | American Journal of Enology and Viticulture | 1965 | 15,920 |
| 2 | Total Phenol Analysis: Automation and Comparison with Manual Methods | American Journal of Enology and Viticulture | 1977 | 2,056 |
| 3 | The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review | American Journal of Enology and Viticulture | 2001 | 904 |
| 4 | Total Phenol Analysis: Automation and Comparison with Manual Methods | American Journal of Enology and Viticulture | 1977 | 786 |
| 5 | Environmental and Management Practices Affecting Grape Composition and Wine Quality - A Review | American Journal of Enology and Viticulture | 1993 | 774 |
| 6 | Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research | American Journal of Enology and Viticulture | 2006 | 553 |
| 7 | Concentration of the Phytoalexin Resveratrol in Wine | American Journal of Enology and Viticulture | 1992 | 549 |
| 8 | Separation of Sunlight and Temperature Effects on the Composition ofVitis viniferacv. Merlot Berries | American Journal of Enology and Viticulture | 2002 | 530 |
| 9 | Climate Influences on Grapevine Phenology, Grape Composition, and Wine Production and Quality for Bordeaux, France | American Journal of Enology and Viticulture | 2000 | 508 |
| 10 | Influence of Climate, Soil, and Cultivar on Terroir | American Journal of Enology and Viticulture | 2004 | 506 |
| 11 | Stuck and Sluggish Fermentations | American Journal of Enology and Viticulture | 1999 | 481 |
| 12 | Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications | American Journal of Enology and Viticulture | 1987 | 426 |
| 13 | A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines | American Journal of Enology and Viticulture | 2005 | 411 |
| 14 | Sunlight Exposure and Temperature Effects on Berry Growth and Composition of Cabernet Sauvignon and Grenache in the Central San Joaquin Valley of California | American Journal of Enology and Viticulture | 2001 | 405 |
| 15 | Leaf Area/Crop Weight Ratios of Grapevines: Influence on Fruit Composition and Wine Quality | American Journal of Enology and Viticulture | 2005 | 400 |
| 16 | Research on Development and Ripening of the Grape Berry | American Journal of Enology and Viticulture | 1992 | 390 |
| 17 | Structure and Properties of Wine Pigments and Tannins | American Journal of Enology and Viticulture | 2006 | 369 |
| 18 | Development and Characterization of Additional Microsatellite DNA Markers for Grape | American Journal of Enology and Viticulture | 1999 | 329 |
| 19 | Practical Implications of Malolactic Fermentation: A Review | American Journal of Enology and Viticulture | 1985 | 326 |
| 20 | Cluster Sun Exposure and Quercetin in Pinot noir Grapes and Wine | American Journal of Enology and Viticulture | 1995 | 324 |
| 21 | Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines | American Journal of Enology and Viticulture | 1976 | 317 |
| 22 | Modification of a Standardized System of Wine Aroma Terminology | American Journal of Enology and Viticulture | 1987 | 315 |
| 23 | Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids | American Journal of Enology and Viticulture | 2002 | 314 |
| 24 | Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses | American Journal of Enology and Viticulture | 2006 | 300 |
| 25 | The Production of Resveratrol (3,5,4'-trihydroxystilbene) by Grape Berries in Different Developmental Stages | American Journal of Enology and Viticulture | 1991 | 298 |
| 26 | Effects of Temperature on Anthocyanin Biosynthesis in Grape Berry Skins | American Journal of Enology and Viticulture | 2006 | 289 |
| 27 | Berry Temperature and Solar Radiation Alter Acylation, Proportion, and Concentration of Anthocyanin in Merlot Grapes | American Journal of Enology and Viticulture | 2008 | 287 |
| 28 | Formation and Occurrence of Flavor Compounds in Wine and Distilled Alcoholic Beverages | American Journal of Enology and Viticulture | 1986 | 287 |
| 29 | Occurrence and Growth of Lactic Acid Bacteria in Wine: A Review | American Journal of Enology and Viticulture | 1985 | 283 |
| 30 | Measurement of Polymeric Pigments in Grape Berry Extract sand Wines Using a Protein Precipitation Assay Combined with Bisulfite Bleaching | American Journal of Enology and Viticulture | 2003 | 276 |
| 31 | Principles of Grapevine Canopy Microclimate Manipulation with Implications for Yield and Quality. A Review | American Journal of Enology and Viticulture | 1985 | 276 |
| 32 | Review of Reaction Mechanisms of Oxygen and Proposed Intermediate Reduction Products in Wine: Central Role of Iron and Copper | American Journal of Enology and Viticulture | 2003 | 265 |
| 33 | The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging | American Journal of Enology and Viticulture | 1974 | 246 |
| 34 | Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during Ripening | American Journal of Enology and Viticulture | 2002 | 243 |
| 35 | Phenolic Reactions during Winemaking and Aging | American Journal of Enology and Viticulture | 2006 | 239 |
| 36 | Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts | American Journal of Enology and Viticulture | 2014 | 238 |
| 37 | Spectrophotometric Determination of Ethanol in Wine | American Journal of Enology and Viticulture | 1968 | 236 |
| 38 | The Influence ofBrettanomyces/Dekkerasp. Yeasts and Lactic Acid Bacteria on the Ethylphenol Content of Red Wines | American Journal of Enology and Viticulture | 1995 | 234 |
| 39 | Use of WL Medium to Profile Native Flora Fermentations | American Journal of Enology and Viticulture | 2001 | 229 |
| 40 | Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine | American Journal of Enology and Viticulture | 1985 | 213 |
| 41 | Contribution of Volatile Thiols to the Aromas of White Wines Made From SeveralVitis viniferaGrape Varieties | American Journal of Enology and Viticulture | 2000 | 212 |
| 42 | Fruit Ripening inVitis viniferaL.: Responses to Seasonal Water Deficits | American Journal of Enology and Viticulture | 1988 | 207 |
| 43 | Ecophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A Review | American Journal of Enology and Viticulture | 2011 | 205 |
| 44 | Effects of Early Defoliation on Shoot Photosynthesis, Yield Components, and Grape Composition | American Journal of Enology and Viticulture | 2006 | 205 |
| 45 | Phenolics and Ripening in Grape Berries | American Journal of Enology and Viticulture | 2006 | 199 |
| 46 | Description of Alcoholic Fermentation Kinetics: Its Variability and Significance | American Journal of Enology and Viticulture | 1990 | 197 |
| 47 | Effect of Controlled Day and Night Temperatures on Grape Coloration | American Journal of Enology and Viticulture | 1972 | 191 |
| 48 | Maturation of Wines and Spirits: Comparisons, Facts, and Hypotheses | American Journal of Enology and Viticulture | 1995 | 188 |
| 49 | A Direct HPLC Separation of Wine Phenolics | American Journal of Enology and Viticulture | 1994 | 185 |
| 50 | Determination of Amines and Amino Acids in Wine — A Review | American Journal of Enology and Viticulture | 1996 | 185 |
