Abstract
In 2008, the sesquiterpene rotundone was identified as the main contributor to the aroma of black pepper in wine. Since then, this potent aroma compound has been detected in several grape varieties. In most cases, rotundone is positively perceived by consumers. One of the most fascinating fact about this molecule is probably that 20 to 25 % of the general population is anosmic to it. This technical review provides key facts about rotundone and practical ways to manipulate its concentration in wine using enological and viticultural techniques.
Highlights
Rotundone, an oxygenated sesquiterpene known as (3S, 5R, 8S) -5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8hexahydro-1 (2H) -azulenone (Figure 1), owes its name to Cyperus rotundus, the plant species in which it was first discovered in the 1960s
Key facts about rotundone and practical ways to pepper your wine with this fascinating aroma compound
One of the most fascinating facts about this molecule is probably that 20 to 25 % of the general population is anosmic to it. This technical review provides key facts about rotundone and practical ways to manipulate its concentration in wine using oenological and viticultural techniques.
Summary
An oxygenated sesquiterpene known as (3S, 5R, 8S) -5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8hexahydro-1 (2H) -azulenone (Figure 1), owes its name to Cyperus rotundus, the plant species in which it was first discovered in the 1960s. Key facts about rotundone and practical ways to pepper your wine with this fascinating aroma compound >>> In 2008, the sesquiterpene, rotundone, was identified as the main contributor to the aroma of black pepper in wine.
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