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Updated: Jul 8, 2026
13:02
The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
Published on: October 5, 2016
The molecular basis for wine grape quality--a volatile subject
Steven T Lund1, Joerg Bohlmann
1Wine Research Centre, University of British Columbia, 241-2205 East Mall, Vancouver, BC V6T 1Z4, Canada. stlund@interchange.ubc.ca
Science (New York, N.Y.)
|February 14, 2006
Summary
Grape berry composition, influenced by vineyard practices and environment, determines wine flavor through volatile organic compounds. Understanding these molecular interactions aids viticulturists in producing consistently flavorful wine grapes.
Area of Science:
- Viticulture and Enology
- Plant Molecular Biology
- Food Chemistry
Background:
- Volatile organic compounds (VOCs) are key determinants of wine flavor.
- Grape berry composition is influenced by winemaking, vineyard cultivation, and seasonal environmental factors.
- Understanding the molecular basis of berry flavor development is crucial for wine quality.
Purpose of the Study:
- To investigate the molecular mechanisms underlying the formation of flavor-related VOCs in grape berries.
- To elucidate the interplay between vine genotype, environment, and viticultural practices in shaping berry chemical profiles.
- To develop advanced tools for viticulturalists to consistently produce high-quality, flavorful wine grapes.
Main Methods:
- Analysis of volatile organic compounds in grape berries.
- Molecular profiling of berry tissues under different environmental and cultivation conditions.
- Statistical analysis to correlate genotypic, environmental, and cultivation factors with flavor compound production.
Main Results:
- Identified key volatile organic compounds contributing to wine aroma and flavor.
- Demonstrated significant impact of environmental conditions and specific viticultural practices on VOC profiles.
- Established molecular markers associated with desirable flavor characteristics.
Conclusions:
- Viticultural practices and environmental factors significantly modulate grape berry composition and volatile organic compound profiles.
- Molecular-level understanding provides a basis for targeted strategies in viticulture to enhance wine flavor.
- Future research will focus on translating these findings into practical tools for consistent wine grape production.
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