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
Cytochrome P450
Grapevine (Vitis vinifera)
Guaiene
Pinot Noir
Rotundone
Sesquiterpene oxidase
Sesquiterpene synthase
Sesquiterpenoids
Shiraz
Wine aroma
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2016
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
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