Press Release
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october 06, 2014 - Tum Munchen
TUM Researchers pinpoint mechanism for aroma formation in wine
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 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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