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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}

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A. L. Robinson, P. K. Boss, P. S. Solomon, R. D. Trengove, H. Heymann, and S. E. Ebeler (2014)
Am. J. Enol. Vitic. 65, 1-24
   Abstract »    Full Text »    PDF »
Qualitative Analysis of Volatiles in Rabbiteye Blueberry Cultivars at Various Maturities Using Rapid Solid-phase Microextraction.
J. C. Beaulieu, R. E. Stein-Chisholm, and D. L. Boykin (2014)
J. Amer. Soc. Hort. Sci. 139, 167-177
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Berry ripening: recently heard through the grapevine.
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   Abstract »    Full Text »    PDF »
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D. W. Lachenmeier and J. Rehm (2013)
Alcohol Alcohol. 48, 127-129
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Contracting in the wine supply chain with bilateral moral hazard, residual claimancy and multi-tasking.
B. Steiner (2012)
Eur. Rev. Agric. Econ. 39, 369-395
   Abstract »    Full Text »    PDF »
Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation.
J. Battilana, F. Emanuelli, G. Gambino, I. Gribaudo, F. Gasperi, P. K. Boss, and M. S. Grando (2011)
J. Exp. Bot. 62, 5497-5508
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Grape Berry Vacuole: A Complex and Heterogeneous Membrane System Specialized in the Accumulation of Solutes.
N. Fontes, H. Geros, and S. Delrot (2011)
Am. J. Enol. Vitic. 62, 270-278
   Abstract »    Full Text »    PDF »
A DIGE-based quantitative proteomic analysis of grape berry flesh development and ripening reveals key events in sugar and organic acid metabolism.
M. J. Martinez-Esteso, S. Selles-Marchart, D. Lijavetzky, M. A. Pedreno, and R. Bru-Martinez (2011)
J. Exp. Bot. 62, 2521-2569
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The chemodiversity of wines can reveal a metabologeography expression of cooperage oak wood.
R. D. Gougeon, M. Lucio, M. Frommberger, D. Peyron, D. Chassagne, H. Alexandre, F. Feuillat, A. Voilley, P. Cayot, I. Gebefugi, et al. (2009)
PNAS 106, 9174-9179
   Abstract »    Full Text »    PDF »
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)
J. Exp. Bot.
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