期刊
HORTICULTURE RESEARCH
卷 6, 期 -, 页码 -出版社
NANJING AGRICULTURAL UNIV
DOI: 10.1038/s41438-019-0163-1
关键词
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资金
- Louis P. Martini Endowment in Viticulture
- J. Lohr Vineyards and Wines
- Dolce Winery and E. J. Gallo Winery
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.
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