DOI: 10.1128/mBio.00631-16
Article Information
PubMed
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History
- Received May 5, 2016
- Accepted May 9, 2016
- Published online June 14, 2016.
Copyright & Usage
Copyright © 2016 Bokulich et al. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license.
Editors and / or Reviewers
- Steven E. Lindow, Editor, University of California, Berkeley
Author Information
- Nicholas A. Bokulicha,b,c*,
- Thomas S. Collinsb,d*,
- Chad Masarweha,
- Greg Allene,
- Hildegarde Heymannb,
- Susan E. Ebelerb,d,
- David A. Millsa,b,c
- aDepartment of Food Science and Technology, University of California, Davis, California, USA
- bDepartment of Viticulture and Enology, University of California, Davis, California, USA
- cFoods for Health Institute, University of California, Davis, California, USA
- dFood Safety and Measurement Facility, University of California, Davis, California, USA
- eFar Niente and Nickel & Nickel Wineries, Oakville, California, USA
- Address correspondence to David A. Mills, damills{at}ucdavis.edu.
↵* Present address: Nicholas A. Bokulich, Center for Microbial Genetics and Genomics, Northern Arizona University, Flagstaff, Arizona, USA; Thomas S. Collins, Viticulture and Enology Program, Washington State University, Richland, Washington, USA.
Citation Bokulich NA, Collins TS, Masarweh C, Allen G, Heymann H, Ebeler SE, Mills DA. 2016. Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial contribution to regional wine characteristics. mBio 7(3):e00631-16. doi:10.1128/mBio.00631-16.
