Skip to main content
eScholarship
Open Access Publications from the University of California

The genetic basis of grape and wine aroma

  • Author(s): Lin, Jerry
  • Massonnet, Mélanie
  • Cantu, Dario
  • et al.

Published Web Location

https://www.nature.com/articles/s41438-019-0163-1
No data is associated with this publication.
Abstract

© 2019, The Author(s). The grape is one of the oldest and most important horticultural crops. Grape and wine aroma has long been of cultural and scientific interest. The diverse compound classes comprising aroma result from multiple biosynthetic pathways. Only fairly recently have researchers begun to elucidate the genetic mechanisms behind the biosynthesis and metabolism of grape volatile compounds. This review summarizes current findings regarding the genetic bases of grape and wine aroma with an aim towards highlighting areas in need of further study. From the literature, we compiled a list of functionally characterized genes involved in berry aroma biosynthesis and present them with their corresponding annotation in the grape reference genome.

Many UC-authored scholarly publications are freely available on this site because of the UC Academic Senate's Open Access Policy. Let us know how this access is important for you.

Item not freely available? Link broken?
Report a problem accessing this item