On the scent of a wine's bouquet

Thursday, October 2, 2014 - 10:40 in Health & Medicine

The majority of wines are produced from around 20 different types of grape, all of which have their own typical aroma. This is due to the terpenes, a diverse category of chemical substances including cholesterol and estrogen. Scientists from Technische Universität München (TUM), the Hochschule Geisenheim and the Universität Bonn have now identified two enzymes that determine the terpene content – and thus the aroma intensity – of grapes. The findings could play an important role in the future development of grape varieties.

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