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The 'Grapenoids' project investigates terpenoids in grapes, focusing on their role in flavor and aroma. By utilizing advanced analytical and molecular techniques, it aims to identify and characterize the genes involved in terpenoid biosynthesis, contributing to the understanding of these compounds in winemaking.
The “Grapenoids” project consists of a 24 month outgoing phase to the Wine Innovation Cluster of the University of Adelaide, in collaboration with the Australia Wine Research Institute (AWRI), and a 12 month return phase to the University of Copenhagen.
The work undertaken in “Grapenoids” will combine state of the art analytical chemistry and molecular biology techniques in the world's leading grape and wine research institute to identify terpenoids that act as flavour and aroma compounds.
Despi…
KOBENHAVNS UNIVERSITET
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