Mele Mahmuda Akter, Kang Ho-Min, Lee Young-Tack, Islam Mohammad Zahirul
Department of Horticulture, Kangwon National University, Chuncheon, Republic of Korea.
Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea.
Crit Rev Food Sci Nutr. 2021;61(9):1429-1447. doi: 10.1080/10408398.2020.1760203. Epub 2020 May 13.
Terpenes significantly affect the flavor and quality of grapes and wine. This review summarizes recent research on terpenoids with regard to grape wine. Although, the grapevine terpene synthase gene family is the largest identified, genetic modifications involving terpenes to improve wine flavor have received little attention. Key enzyme modulation alters metabolite production. Over the last decade, the heterologous manipulation of grape glycosidase has been used to alter terpenoids, and cytochrome P450s may affect terpene synthesis. Metabolic and genetic engineering can further modify terpenoid metabolism, while using transgenic grapevines (trait transfer to the plant) could yield more flavorful wine. We also discuss traits involved in wine aroma quality, and the strategies that can be used to improve grapevine breeding technology.
萜类化合物对葡萄和葡萄酒的风味及品质有显著影响。本综述总结了近期关于葡萄酒中萜类化合物的研究。尽管葡萄萜烯合酶基因家族是已鉴定出的最大的基因家族，但通过涉及萜类化合物的基因改造来改善葡萄酒风味的研究却很少受到关注。关键酶的调节会改变代谢产物的产生。在过去十年中，葡萄糖苷酶的异源操纵已被用于改变萜类化合物，细胞色素P450可能影响萜烯合成。代谢工程和基因工程可以进一步修饰萜类化合物的代谢，而利用转基因葡萄（将性状转移到植株上）可能会酿造出风味更浓郁的葡萄酒。我们还讨论了与葡萄酒香气品质相关的性状，以及可用于改进葡萄育种技术的策略。
