Terpenes

Terpenes are fascinating naturally occurring chemical compounds that play a significant role in the aromatic and flavorful world around us, extending far beyond the cannabis plant. While often associated with cannabis due to their high concentration in its trichomes, terpenes are abundant in nearly all plants, contributing to their unique scents, tastes, and even colors. They also serve vital functions for plants, such as attracting pollinators and repelling predators, or aiding in regeneration and protection from environmental stressors.

You encounter terpenes daily in a vast array of common foods and products. For instance, they are key components of essential oils used in aromatherapy and topical applications, and are found in various dietary items like fruits, vegetables, herbs, and spices.

Given their widespread presence in the plant kingdom, it's no surprise that terpenes are fundamental to the characteristics of many beverages, including wine. While the provided sources do not specifically detail the terpene profiles of wine, we can infer their presence and influence based on their occurrence in fruits (like apples and citrus fruits), herbs (rosemary, sage, mint, thyme), and spices (nutmeg, cumin, black pepper, cinnamon, cloves, ginger). These ingredients share aromatic and flavor compounds that can also be found in wine, contributing to its complex bouquet.

Here are some terpenes, discussed in the sources for their general properties and presence in other plants, that likely influence the aroma and flavor of wines:

• Limonene: Known for its bright, citrusy scent and flavor. Since grapes naturally carry some citrus notes, and limonene is found in other fruits like oranges and lemons, it's reasonable to expect its presence in some wines, contributing to fresh, zesty characteristics. It can also be found in industrial cleaning products and fragrances due to its pleasant scent and taste.
• Pinene (α-Pinene and β-Pinene): Characterized by a distinct and refreshing pine or coniferous aroma. As α-pinene is the most widely distributed terpenoid in nature, and found in pine trees, fir trees, cypress trees, rosemary, dill, and basil, it could contribute earthy, resinous, or herbal notes to certain wines, especially those from vineyards located near such flora.
• Myrcene: Imparts an earthy, musky, and sometimes fruity or herbal scent. Found in mangoes, hops, lemongrass, parsley, and thyme, it could contribute to a wine's earthy undertones or a subtle sweetness. In cannabis, high concentrations of myrcene are associated with a relaxing, "couch-lock" effect.
• Linalool: Recognized for its floral aromas, reminiscent of lavender and rose, and also found in mint, cinnamon, coriander, and bergamot. Linalool could contribute elegant floral or subtle spicy notes to wines, particularly those with aromatic profiles. It is a common ingredient in cosmetics and fragrances.
• Geraniol: Possesses a pleasant, sweet, floral, rose-like aroma with hints of citrus. Found in peaches and rose oil, it is a significant component in essential oils from various plants like Monarda fistulosa and Pelargonium graveolens. Geraniol is widely used in cosmetics and household products as a fragrance. Its presence would lend a delicate, fruity, or rose-like character to wine.
• Terpinolene: Known for its fresh, herbal, floral, and woody scent with subtle hints of fruit and spice. It's found in pine trees, cypress trees, rosemary, sage, nutmeg, cumin, apples, and citrus fruits. In wine, terpinolene could contribute a complex, well-rounded, and refreshing profile, balancing invigorating and calming effects.
• β-Caryophyllene (BCP): Offers a peppery, spicy, and woody aroma, found in black pepper, cinnamon, cloves, basil, oregano, thyme, sage, mint, ginger, and hops. BCP is unique as it has a strong affinity for the CB2 receptor, making it non-intoxicating but contributing to health benefits like reducing inflammation. These spicy notes are often sought after in more complex red wines.
• α-Humulene: Shares an outdoorsy, woodsy scent, and is found in hops, ginseng, sage, cloves, and black pepper. As an isomer of β-caryophyllene, its presence could contribute complementary earthy and spicy notes to wine.

The presence and specific combination of these terpenes, along with other compounds present in grapes and developed during fermentation and aging, contribute to the intricate sensory experience of wine. Just as in cannabis, where terpenes are thought to interact with cannabinoids to produce an "entourage effect", the synergy between various compounds in wine likely creates its nuanced flavor and aroma profiles.

From a safety perspective, terpenes found naturally in fruits and plants are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). While concentrated forms of terpenes can cause irritation or allergic reactions if undiluted or used improperly, the low concentrations found in natural products like wine pose no such risk.

The study of terpenes is an ongoing and exciting field. Continued research into their specific roles and interactions, even beyond cannabis, will undoubtedly provide further insights into the subtle complexities of our food and beverages.