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Viticulture Enology

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Viticulture Enology

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Research Frontiers in Volatile Organic Compound Biosynthesis Pathways

Elucidation of enzymatic and genetic mechanisms controlling aroma precursor accumulation and sensory compound formation in grape varieties.

Terpene Cyclization Networks in Ripening Grape Berries
Microbial-Derived Volatile Production During Fermentation
Thiamine-Catalyzed Sulfur Compound Emergence in Winemaking
Phenylpropanoid Pathway Divergence Across Grape Cultivars
Amino Acid Catabolism and Aroma Precursor Formation
Oxidative Stress-Triggered Volatile Biosynthesis in Véraison
Methylation Cascades in Ester and Alcohol Production
Light-Dependent VOC Accumulation in Skin Photosynthesis
Yeast Enzyme Substrate Specificity in Volatile Liberation
Carotenoid Cleavage Products and Sensory Impact

All Viticulture & Enology PhD categories