Sesquiterpene rotundone provides aroma in common herbs such as rosemary and thyme, and is responsible for the peppery scent of Shiraz wines. In this issue of Journal of Experimental Botany, Takase et al. (pages 787–798) and Drew et al. (pages 799–808) provide the basis for understanding the key steps leading to the synthesis of alpha-guaiene and its enzymatic oxidation to rotundone in the grapevine berry at a molecular level
Mattivi, F. (2016). Key enzymes behind black pepper aroma in wines. JOURNAL OF EXPERIMENTAL BOTANY, 67 (3): 555-557. doi: 10.1093/jxb/erw008 handle: http://hdl.handle.net/10449/28881
Key enzymes behind black pepper aroma in wines
Mattivi, Fulvio
2016-01-01
Abstract
Sesquiterpene rotundone provides aroma in common herbs such as rosemary and thyme, and is responsible for the peppery scent of Shiraz wines. In this issue of Journal of Experimental Botany, Takase et al. (pages 787–798) and Drew et al. (pages 799–808) provide the basis for understanding the key steps leading to the synthesis of alpha-guaiene and its enzymatic oxidation to rotundone in the grapevine berry at a molecular level
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