The Molecular Basis for Wine Grape Quality-A Volatile Subject-Reference-Cited by-同舟云学术

The Molecular Basis for Wine Grape Quality-A Volatile Subject

Published:2006-02-10 Issue:5762 Volume:311 Page:804-805
ISSN:0036-8075
Container-title:Science
language:en
Short-container-title:Science

Author:

Lund Steven T.¹²,Bohlmann Joerg¹²

Affiliation:

1. Wine Research Centre, University of British Columbia, 241-2205 East Mall, Vancouver, BC V6T 1Z4, Canada.

2. Michael Smith Laboratories, University of British Columbia, 301-2185 East Mall, Vancouver, BC V6T 1Z4, Canada.

Abstract

Volatile organic compounds are important flavor components of finished wines. In addition to winemaking practices, which shape wine quality, cultivation of the grape berries in the vineyard each season affects the production of volatile organic compounds as well as other chemical components that ultimately contribute to our perception of flavor in finished wines. By studying how berry flavor components are determined by the interplay of vine genotypes, the environment, and cultivation practices at the molecular level, scientists will develop advanced tools and knowledge that will aid viticulturalists in consistently producing balanced, flavorful berries for wine production.

Publisher

American Association for the Advancement of Science (AAAS)

Subject

Multidisciplinary

Reference15 articles.

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4. Measuring the Aromatic Potential of Vitis vinifera L. Cv. Sauvignon Blanc Grapes by Assaying S-Cysteine Conjugates, Precursors of the Volatile Thiols Responsible for Their Varietal Aroma

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