Researchers Identify Molecular Secrets of Muscaris Grapes' Lychee Aroma

Researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) have identified the odorants responsible for the characteristic lychee note of Muscaris grapes. The white Muscaris grape variety was bred in 1987 by the Freiburg State Viticulture Institute and combines the excellent fungal resistance of the Solaris variety with the intense aroma of the Yellow Muscat.

The aroma of Muscari grapes is characterized by a striking fruity lychee note, which is also present in the bouquet of Muscari wines. The new findings are the basis for further studies that examine the extent to which the aroma-relevant compounds from the grapes are transferred into wine. They also offer a scientific basis for the targeted breeding of innovative and resilient grape varieties with distinctly fruity aroma properties.

To find out more about the molecular background of the special grape aroma, the Freising research team conducted a comparative aroma extract dilution analysis which revealed that muscaris and muscatel grapes differ only slightly from each other in the odor-active compounds they contain. Of the 39 and 35 substances identified, 16 exceeded the odor threshold concentrations. Further experiments showed that combining two of the identified odorants is responsible for the pronounced lychee note in the aroma of the Muscaris grapes. These are the compounds (2 S ,4 R )-rose oxide and geraniol.

For more details, read the press release on the LSB website.