Enzyme finding could help lead to better smelling wine and

Enzyme finding could help lead to better smelling wine and water (Boston Globe)
Everyone knows that pleasant “earthy” smell of newly ploughed soil and the unpleasant “musty” smell of water, fish, and corked wine. Now, scientists have discovered how geosmin, the chemical responsible for those smells, is formed. David Cane and two of his graduate students at Brown University in Providence recently demonstrated the mechanism by which geosmin is produced, by splitting the …