Grape Tartaric Acid: Chemistry, Function, Metabolism, and Regulation
Menghan Li, Jing Su, Huanqi Yang, Lei Feng, Minghui Wang, Gezhe Xu +2 more
Horticulturae
Abstract
Tartaric acid (TA) is the primary organic acid present in grapes and a fundamental constituent of wine, responsible for shaping its taste, aroma, and overall quality. This review presents a comprehensive overview of the advances made in previous investigations on grape tartaric acid. It elucidates the structural properties, distribution characteristics, biosynthesis, catabolism, and transcriptional regulation of grape tartaric acid, and also speculates on the regulatory mechanism of tartaric acid based on the modulation of ascorbic acid-related transcription factors. Furthermore, this review provides insights into the future research directions and objectives, with the goal of providing a reference for the analysis of the complete biosynthetic pathway of grape tartaric acid, thereby enabling precise regulation of tartaric acid.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
tartaric acid is responsible for shaping the taste, aroma, and overall quality of wine
“Tartaric acid (TA) is the primary organic acid present in grapes and a fundamental constituent of wine, responsible for shaping its taste, aroma, and overall quality”