The Molecular Basis for Wine Grape Quality-A Volatile Subject Export

@article{citeulike:500643, 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.}, author = {Lund, Steven T. and Bohlmann, Joerg}, citeulike-article-id = {500643}, citeulike-linkout-0 = {http://dx.doi.org/10.1126/science.1118962}, citeulike-linkout-1 = {http://www.sciencemag.org/cgi/content/abstract/311/5762/804}, citeulike-linkout-2 = {http://view.ncbi.nlm.nih.gov/pubmed/16469915}, citeulike-linkout-3 = {http://www.hubmed.org/display.cgi?uids=16469915}, doi = {10.1126/science.1118962}, journal = {Science}, keywords = {researchsynopsis}, month = {February}, number = {5762}, pages = {804--805}, posted-at = {2006-02-10 16:24:51}, priority = {2}, title = {The Molecular Basis for Wine Grape Quality-A Volatile Subject}, url = {http://dx.doi.org/10.1126/science.1118962}, volume = {311}, year = {2006} }

TY - JOUR ID - citeulike:500643 L3 - citeulike-article-id:500643 N2 - 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. IS - 5762 JF - Science EP - 805 TI - The Molecular Basis for Wine Grape Quality-A Volatile Subject VL - 311 SP - 804 KW - researchsynopsis AU - Lund, Steven AU - Bohlmann, Joerg PY - 2006/02/10/ UR - http://dx.doi.org/10.1126/science.1118962 ER -