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Research Article

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

Nicholas A. Bokulich, Thomas S. Collins, Chad Masarweh, Greg Allen, Hildegarde Heymann, Susan E. Ebeler, David A. Mills
Steven E. Lindow, Editor
Nicholas A. Bokulich
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
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Thomas S. Collins
bDepartment of Viticulture and Enology, University of California, Davis, California, USA
dFood Safety and Measurement Facility, University of California, Davis, California, USA
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Chad Masarweh
aDepartment of Food Science and Technology, University of California, Davis, California, USA
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Greg Allen
eFar Niente and Nickel & Nickel Wineries, Oakville, California, USA
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Hildegarde Heymann
bDepartment of Viticulture and Enology, University of California, Davis, California, USA
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Susan E. Ebeler
bDepartment of Viticulture and Enology, University of California, Davis, California, USA
dFood Safety and Measurement Facility, University of California, Davis, California, USA
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David A. Mills
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
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Steven E. Lindow
University of California, Berkeley
Roles: Editor
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DOI: 10.1128/mBio.00631-16
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Article Information

DOI 
https://doi.org/10.1128/mBio.00631-16
PubMed 
27302757

Published By 
American Society for Microbiology
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

  1. Nicholas A. Bokulicha,b,c*,
  2. Thomas S. Collinsb,d*,
  3. Chad Masarweha,
  4. Greg Allene,
  5. Hildegarde Heymannb,
  6. Susan E. Ebelerb,d,
  7. David A. Millsa,b,c
  1. aDepartment of Food Science and Technology, University of California, Davis, California, USA
  2. bDepartment of Viticulture and Enology, University of California, Davis, California, USA
  3. cFoods for Health Institute, University of California, Davis, California, USA
  4. dFood Safety and Measurement Facility, University of California, Davis, California, USA
  5. 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.

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Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics
Nicholas A. Bokulich, Thomas S. Collins, Chad Masarweh, Greg Allen, Hildegarde Heymann, Susan E. Ebeler, David A. Mills
mBio Jun 2016, 7 (3) e00631-16; DOI: 10.1128/mBio.00631-16

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Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics
Nicholas A. Bokulich, Thomas S. Collins, Chad Masarweh, Greg Allen, Hildegarde Heymann, Susan E. Ebeler, David A. Mills
mBio Jun 2016, 7 (3) e00631-16; DOI: 10.1128/mBio.00631-16
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