Key facts about rotundone and practical ways to pepper your wine with this fascinating aroma compound Sourced from the review article “May peppery wines be the spice of life?” (OENO One, 2020). Original language of the article: English.

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.
(3S, 5R, 8S) -5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexahydro-1 (2H) -azulenone, better known as rotundone
Rotundone, an oxygenated sesquiterpene also known as (3S, 5R, 8S) -5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexahydro-1 (2H) -azulenone (Figure 1), owes its name to Cyperus rotundus, the plant species in which it was first discovered in the 1960s. Rotundone flew under the analytical radar for about 40 years until it was detected for the first time in 2008 in pepper, in many Mediterranean aromatic species (rosemary, thyme, marjoram and basil), and in Australian Syrah grapes and wines
A potent and positive aroma compound for which 20 to 25 % of specific anosmia has been reported
Together with other grape-derived aroma compounds such as varietal thiols or alkyl-methoxypyrazines, rotundone is one of the most potent odorants to have been identified in wine. It has an odor threshold of 8 ng/L in water and 16 ng/L in red wine
Figure 2. Relationship between rotundone concentration in wines and their spicy/peppery score rated on a five-point scale (n = 21). R2 = 0.66

None of the studied winemaking techniques have proved to be effective in enhancing rotundone
Rotundone is a free aroma compound mainly located in the berry skin produced through enzymatic oxidation of its precursor, α-guaiene. It is a hydrophobic compound with only 10 % the rotundone present in grapes being extracted during fermentation
Enhancing rotundone concentration in berries using common viticultural levers
Cool and wet vintages are particularly favorable for obtaining wines with higher rotundone levels
Figure 3. Relationship between rotundone concentration in wines and powdery mildew severity on grapes at harvest (n = 12). R2 = 0.58

Next challenge?
Climate change which in most cases takes the form of an altered precipitation regime and higher temperatures during the grapes ripening, already has a depreciatory effect on rotundone accumulation. In this context, one of the main issues for researchers is to provide the wine industry with more sustainable strategies than irrigation to enhance rotundone.
The translation of this article into English was offered to you by Moët Hennessy.
NOTES
- Wood, C., T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, and M.J. Herderich (2008) From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound. Journal of Agricultural and Food Chemistry 56, 3738-3744.
- Geffroy, O., D. Kleiber, and A. Jacques (2020) May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One 54, 245-262.
- Wood, C., T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, and M.J. Herderich (2008) From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound. Journal of Agricultural and Food Chemistry 56, 3738-3744.
- Wood, C., T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, and M.J. Herderich (2008) From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound. Journal of Agricultural and Food Chemistry 56, 3738-3744.
- Geffroy, O., C. Buissière, V. Lempereur, and B. Chatelet (2016) A sensory, chemical and consumer study of the peppery typicality of french gamay wines from cool-climate vineyards. Journal International des Sciences de la Vigne et du Vin 50, 35-47.
- Geffroy, O., C. Buissière, V. Lempereur, and B. Chatelet (2016) A sensory, chemical and consumer study of the peppery typicality of french gamay wines from cool-climate vineyards. Journal International des Sciences de la Vigne et du Vin 50, 35-47.
- Geffroy, O., D. Kleiber, and A. Jacques (2020) May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One 54, 245-262.
- Geffroy, O., C. Buissière, V. Lempereur, and B. Chatelet (2016) A sensory, chemical and consumer study of the peppery typicality of french gamay wines from cool-climate vineyards. Journal International des Sciences de la Vigne et du Vin 50, 35-47.
- Caputi, L., S. Carlin, I. Ghiglieno, M. Stefanini, L. Valenti, U. Vrhovsek, and F. Mattivi (2011) Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine. Journal of agricultural and food chemistry 59, 5565-5571.
- Geffroy, O., D. Kleiber, and A. Jacques (2020) May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One 54, 245-262.
- Caputi, L., S. Carlin, I. Ghiglieno, M. Stefanini, L. Valenti, U. Vrhovsek, and F. Mattivi (2011) Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine. Journal of agricultural and food chemistry 59, 5565-5571.
- Geffroy, O., D. Kleiber, and A. Jacques (2020) May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One 54, 245-262.
- Geffroy, O., O. Yobrégat, T. Dufourcq, T. Siebert, and E. Serrano (2015) Certified clone and powdery mildew impact rotundone in red wine from Vitis vinifera L. cv. Duras N. Journal International des Sciences de la Vigne et du Vin 49, 231-240.
- Geffroy, O., J. Descôtes, C. Levasseur-Garcia, C. Debord, and T. Dufourcq (2019) A two-year multisite study of viticultural and environmental factors affecting rotundone levels in Duras red wine. OENO One 53, 457-470.
- Caputi, L., S. Carlin, I. Ghiglieno, M. Stefanini, L. Valenti, U. Vrhovsek, and F. Mattivi (2011) Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine. Journal of agricultural and food chemistry 59, 5565-5571.
- Geffroy, O., D. Kleiber, and A. Jacques (2020) May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One 54, 245-262.
- Zhang, P., S. Barlow, M. Krstic, M. Herderich, S. Fuentes, and K. Howell (2015) Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz. Journal of agricultural and food chemistry 63, 4276-4283.
- Geffroy, O., J. Descôtes, C. Levasseur-Garcia, C. Debord, and T. Dufourcq (2019) A two-year multisite study of viticultural and environmental factors affecting rotundone levels in Duras red wine. OENO One 53, 457-470.
- Geffroy, O., D. Kleiber, and A. Jacques (2020) May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One 54, 245-262.
- Geffroy, O., D. Kleiber, and A. Jacques (2020) May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One 54, 245-262.
- Scarlett, N.J., R.G.V. Bramley, and T.E. Siebert (2014) Within-vineyard variation in the ‘pepper’ compound rotundone is spatially structured and related to variation in the land underlying the vineyard. Australian Journal of Grape and Wine Research 20, 214-222.
- Geffroy, O., D. Kleiber, and A. Jacques (2020) May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One 54, 245-262.
- Geffroy, O., O. Yobrégat, T. Dufourcq, T. Siebert, and E. Serrano (2015) Certified clone and powdery mildew impact rotundone in red wine from Vitis vinifera L. cv. Duras N. Journal International des Sciences de la Vigne et du Vin 49, 231-240.
References
- Caputi, L., S. Carlin, I. Ghiglieno, M. Stefanini, L. Valenti, U. Vrhovsek, and F. Mattivi (2011) Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine. Journal of agricultural and food chemistry 59, 5565-5571.
- Geffroy, O., C. Buissière, V. Lempereur, and B. Chatelet (2016) A sensory, chemical and consumer study of the peppery typicality of french gamay wines from cool-climate vineyards. Journal International des Sciences de la Vigne et du Vin 50, 35-47.
- Geffroy, O., J. Descôtes, C. Levasseur-Garcia, C. Debord, and T. Dufourcq (2019) A two-year multisite study of viticultural and environmental factors affecting rotundone levels in Duras red wine. OENO One 53, 457-470.
- Geffroy, O., D. Kleiber, and A. Jacques (2020) May peppery wines be the spice of life? A review of research on the ‘pepper’ aroma and the sesquiterpenoid rotundone. OENO One 54, 245-262.
- Geffroy, O., O. Yobrégat, T. Dufourcq, T. Siebert, and E. Serrano (2015) Certified clone and powdery mildew impact rotundone in red wine from Vitis vinifera L. cv. Duras N. Journal International des Sciences de la Vigne et du Vin 49, 231-240.
- Scarlett, N.J., R.G.V. Bramley, and T.E. Siebert (2014) Within-vineyard variation in the ‘pepper’ compound rotundone is spatially structured and related to variation in the land underlying the vineyard. Australian Journal of Grape and Wine Research 20, 214-222.
- Wood, C., T.E. Siebert, M. Parker, D.L. Capone, G.M. Elsey, A.P. Pollnitz, M. Eggers, M. Meier, T. Vossing, S. Widder, G. Krammer, M.A. Sefton, and M.J. Herderich (2008) From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound. Journal of Agricultural and Food Chemistry 56, 3738-3744.
- Zhang, P., S. Barlow, M. Krstic, M. Herderich, S. Fuentes, and K. Howell (2015) Within-vineyard, vithin-vine, and within-bunch variability of the rotundone concentration in berries of Vitis vinifera L. cv. Shiraz. Journal of Agricultural and Food Chemistry 63, 4276-4283.
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