The genetic basis of grape and wine aroma
Abstract 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 t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Oxford University Press
2019-07-01
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| Series: | Horticulture Research |
| Online Access: | https://doi.org/10.1038/s41438-019-0163-1 |
| _version_ | 1818470777497845760 |
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| author | Jerry Lin Mélanie Massonnet Dario Cantu |
| author_facet | Jerry Lin Mélanie Massonnet Dario Cantu |
| author_sort | Jerry Lin |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-04-13T21:41:55Z |
| format | Article |
| id | doaj.art-b5dad19565da4b5fa501d5a4b2fa5fcb |
| institution | Directory Open Access Journal |
| issn | 2052-7276 |
| language | English |
| last_indexed | 2024-04-13T21:41:55Z |
| publishDate | 2019-07-01 |
| publisher | Oxford University Press |
| record_format | Article |
| series | Horticulture Research |
| spelling | doaj.art-b5dad19565da4b5fa501d5a4b2fa5fcb2022-12-22T02:28:44ZengOxford University PressHorticulture Research2052-72762019-07-016112410.1038/s41438-019-0163-1The genetic basis of grape and wine aromaJerry Lin0Mélanie Massonnet1Dario Cantu2Department of Viticulture and Enology, University of California DavisDepartment of Viticulture and Enology, University of California DavisDepartment of Viticulture and Enology, University of California DavisAbstract 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.https://doi.org/10.1038/s41438-019-0163-1 |
| spellingShingle | Jerry Lin Mélanie Massonnet Dario Cantu The genetic basis of grape and wine aroma Horticulture Research |
| title | The genetic basis of grape and wine aroma |
| title_full | The genetic basis of grape and wine aroma |
| title_fullStr | The genetic basis of grape and wine aroma |
| title_full_unstemmed | The genetic basis of grape and wine aroma |
| title_short | The genetic basis of grape and wine aroma |
| title_sort | genetic basis of grape and wine aroma |
| url | https://doi.org/10.1038/s41438-019-0163-1 |
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