Susan E. Ebeler

TL;DR: It is demonstrated that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California, suggesting that the grape microbiome may influence terroir.

TL;DR: Comparison of carotenoid levels throughout processing indicated that lycopene losses during processing of tomatoes into final paste ranged from 9 to 28%, which suggests that in addition to lycopenes, polyphenols in tomatoes may also be important in conferring protective antioxidative effects.

TL;DR: To be successful in the modern marketplace, a winemaker must integrate the artistic and economic aspects of wine production, and possess a solid understanding of the intrinsic and extrinsic factors that underlie purchase motivation.

TL;DR: In this article, the authors discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations, and highlight the current state of knowledge in the area of grape and wine aroma chemistry.

TL;DR: More than 1300 volatile compounds have been identified in alcoholic beverages and new compounds continue to be discovered as mentioned in this paper, and the focus is beginning to shift away from identification and quantification of new flavor compounds and toward developing dynamic analytical techniques that can model the complex relationships between volatile composition and sensory properties.