Key facts about rotundone and practical ways to pepper your wine with this fascinating aroma compound

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.