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ワインのブドウの品質の分子基盤は,不安定なテーマです

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
PubMed
まとめ

ぶどうの果実の組成は,ブドウ畑の慣行と環境の影響を受け,揮発性有機化合物を介してワインの風味を決定します. これらの分子相互作用を理解することで,ブドウ栽培者が一貫して風味のあるワインのブドウを生産するのに役立ちます.

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