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Science 311 (5762): 804-805

Copyright © 2006 by the American Association for the Advancement of Science

The Molecular Basis for Wine Grape Quality-A Volatile Subject

Steven T. Lund1*, and Joerg Bohlmann2

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.

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.

* To whom correspondence should be addressed. E-mail: stlund{at}interchange.ubc.ca

THIS ARTICLE HAS BEEN CITED BY OTHER ARTICLES:
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R. D. Gougeon, M. Lucio, M. Frommberger, D. Peyron, D. Chassagne, H. Alexandre, F. Feuillat, A. Voilley, P. Cayot, I. Gebefugi, et al. (2009)
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Molecular analysis of post-harvest withering in grape by AFLP transcriptional profiling.
A. Zamboni, L. Minoia, A. Ferrarini, G. B. Tornielli, E. Zago, M. Delledonne, and M. Pezzotti (2008)
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