Molecular Basis for Wine Grape Quality-A Volatile Subject

• Published in: Science (American Association for the Advancement of Science) Vol. 311; no. 5762; pp. 804 - 805
• Main Authors: Lund, Steven T, Bohlmann, Joerg
• Format: Journal Article
• Language: English
• Published: United States American Association for the Advancement of Science 10.02.2006; The American Association for the Advancement of Science
• Subjects: Agriculture; Berries; Carbohydrate Metabolism; Cultivation; Enzymes; Exocarp; flavor compounds; Flavors; food chemistry; food quality; Fruit cultivation; fruit quality; Fruits; Genes, Plant; Genotype & phenotype; Genotypes; literature reviews; odor compounds; Odorants; Organic Chemicals - metabolism; Organic compounds; Perspectives; plant physiology; Plants; Proanthocyanidins - analysis; Proanthocyanidins - metabolism; Pyrazines - analysis; Pyrazines - metabolism; Taste; Terpenes - analysis; Terpenes - metabolism; Terpenoids; Vineyards; Vitis - chemistry; Vitis - genetics; Vitis - growth & development; Vitis - metabolism; Vitis vinifera; VOCs; Volatile organic compounds; Volatilization; Wine; wine cultivars; wine grapes; Wine making; winemaking; Wines
• ISSN: 0036-8075; 1095-9203; 1095-9203
• DOI: 10.1126/science.1118962

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.