{"title":"酿酒和葡萄栽培领域的研究趋势","authors":"A. Cimini, M. Moresi","doi":"10.1111/ajgw.12546","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Aims</h3>\n \n <p>The purpose of this study was to analyse the trend of the scientific evolution of the oenological and viticulture sectors by accounting for the peer-reviewed articles written in the English language as retrieved from the Scopus database.</p>\n </section>\n \n <section>\n \n <h3> Methods and Results</h3>\n \n <p>The scientific research in both sectors was active in 2020 with 2000–2500 publications per year. Owing to their long tradition in wine production, Italy, Spain and France were the main publishing nations, even if other nations, such as the USA, China and Australia, started to be interested in wine production. In the oenological sector, the highest number of articles were published by researchers working in French and Spanish highly specialised institutions. Over the 1950–2020 period, the <i>Journal of Agricultural and Food Chemistry</i> has been the most cited. Over the last 5 years, other journals, such as <i>Food Chemistry</i>, <i>Molecules</i> and <i>Oeno One</i>, have gained reputation; furthermore, from the bibliographic map analysis the antioxidant activity of anthocyanidin and polyphenols has been the topic most studied, followed by the genetics of grapevine and yeast, and methods of analysis to determine volatile, nutritional and anti-nuisance compounds.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>In contrast to the beer sector, current wine research has probably taken for granted the negative implications of the consumption of wine on human health and has given rise to no market targets for low-alcohol or alcohol-free alternatives.</p>\n </section>\n \n <section>\n \n <h3> Significance of the Study</h3>\n \n <p>Despite the spreading of digital techniques in grapegrowing, the present wine technology appeared to be less receptive to the upcoming digital transformation of the food and beverage industry.</p>\n </section>\n </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"475-491"},"PeriodicalIF":2.5000,"publicationDate":"2022-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12546","citationCount":"2","resultStr":"{\"title\":\"Research trends in the oenological and viticulture sectors\",\"authors\":\"A. Cimini, M. Moresi\",\"doi\":\"10.1111/ajgw.12546\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Aims</h3>\\n \\n <p>The purpose of this study was to analyse the trend of the scientific evolution of the oenological and viticulture sectors by accounting for the peer-reviewed articles written in the English language as retrieved from the Scopus database.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods and Results</h3>\\n \\n <p>The scientific research in both sectors was active in 2020 with 2000–2500 publications per year. Owing to their long tradition in wine production, Italy, Spain and France were the main publishing nations, even if other nations, such as the USA, China and Australia, started to be interested in wine production. In the oenological sector, the highest number of articles were published by researchers working in French and Spanish highly specialised institutions. Over the 1950–2020 period, the <i>Journal of Agricultural and Food Chemistry</i> has been the most cited. Over the last 5 years, other journals, such as <i>Food Chemistry</i>, <i>Molecules</i> and <i>Oeno One</i>, have gained reputation; furthermore, from the bibliographic map analysis the antioxidant activity of anthocyanidin and polyphenols has been the topic most studied, followed by the genetics of grapevine and yeast, and methods of analysis to determine volatile, nutritional and anti-nuisance compounds.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>In contrast to the beer sector, current wine research has probably taken for granted the negative implications of the consumption of wine on human health and has given rise to no market targets for low-alcohol or alcohol-free alternatives.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance of the Study</h3>\\n \\n <p>Despite the spreading of digital techniques in grapegrowing, the present wine technology appeared to be less receptive to the upcoming digital transformation of the food and beverage industry.</p>\\n </section>\\n </div>\",\"PeriodicalId\":8582,\"journal\":{\"name\":\"Australian Journal of Grape and Wine Research\",\"volume\":\"28 3\",\"pages\":\"475-491\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2022-02-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12546\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Australian Journal of Grape and Wine Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12546\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12546","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Research trends in the oenological and viticulture sectors
Background and Aims
The purpose of this study was to analyse the trend of the scientific evolution of the oenological and viticulture sectors by accounting for the peer-reviewed articles written in the English language as retrieved from the Scopus database.
Methods and Results
The scientific research in both sectors was active in 2020 with 2000–2500 publications per year. Owing to their long tradition in wine production, Italy, Spain and France were the main publishing nations, even if other nations, such as the USA, China and Australia, started to be interested in wine production. In the oenological sector, the highest number of articles were published by researchers working in French and Spanish highly specialised institutions. Over the 1950–2020 period, the Journal of Agricultural and Food Chemistry has been the most cited. Over the last 5 years, other journals, such as Food Chemistry, Molecules and Oeno One, have gained reputation; furthermore, from the bibliographic map analysis the antioxidant activity of anthocyanidin and polyphenols has been the topic most studied, followed by the genetics of grapevine and yeast, and methods of analysis to determine volatile, nutritional and anti-nuisance compounds.
Conclusions
In contrast to the beer sector, current wine research has probably taken for granted the negative implications of the consumption of wine on human health and has given rise to no market targets for low-alcohol or alcohol-free alternatives.
Significance of the Study
Despite the spreading of digital techniques in grapegrowing, the present wine technology appeared to be less receptive to the upcoming digital transformation of the food and beverage industry.
期刊介绍：
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 original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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