Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...
Grapevine red blotch virus (GRBV) is a single-stranded DNA virus that causes grapevine red blotch disease (GRBD). Symptoms of GRBD include red discoloring of leaf margins and red veins on the underside of the leaves. GRBD affects the plant's metabolism and photosynthetic pathways, and disrupts carbon translocation and chlorophyll concentrations....
Black raspberry (Rubus occidentalis L.) is a US Pacific Northwest specialty crop prized for its unique flavor profile and nutritional attributes. A major obstacle for the raspberry industry is Black raspberry necrosis virus vectored by the large raspberry aphid (Amphorophora agathonica). Market expansion depends on production, which is currently hindered...
Polyfunctional thiols are sulfur containing compounds that are important to the flavor and aroma profile of some foods and beverages. S. Cerevisiae has been shown in wine yeast that it is capable of producing these thiols to create a fruity aroma and flavor profile. IRC7, a gene that codes the...
The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...
Drosophila suzukii (Diptera: Drosophilidae) is an insect of global concern that causes serious damage to soft-skinned fruits. D. suzukii is widespread in North America, South America, Europe, and Asia and is listed as an invasive pest with strict quarantine protocols governing import and export. Given the damage caused by D....
Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Honey wine, also known as mead, is one of the oldest alcoholic beverages known to man. Made primarily from honey, water, and yeast, this beverage has recently been experiencing a resurgence in popularity. It is imperative that commercial producers focus on consistently creating quality products to differentiate themselves from competitors...
Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...
The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...