Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes
Autor: | Tracey Siebert, E.W.R. Barlow, Sigfredo Fuentes, Markus Herderich, Kate Howell, Mark Krstic, Pangzhen Zhang |
---|---|
Přispěvatelé: | Faculty of Veterinary and Agricultural Science [Melbourne], University of Melbourne, Australian Wine Research Institute (AWRI), Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), European Project: 609398,EC:FP7:PEOPLE,FP7-PEOPLE-2013-COFUND,AGREENSKILLSPLUS(2014), Howell, Kate, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) |
Jazyk: | angličtina |
Rok vydání: | 2016 |
Předmět: |
0106 biological sciences
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences sesquiterpene Wine Berry Sesquiterpene 01 natural sciences Analytical Chemistry Veraison rotundone Terpene chemistry.chemical_compound 0404 agricultural biotechnology vitis vinifera Botany grappe de raisin Humans [SDV.BV]Life Sciences [q-bio]/Vegetal Biology Vitis Rotundone terpène Vegetal Biology Terpenes Chemistry Ripening 04 agricultural and veterinary sciences General Medicine Norisoprenoids maturité 040401 food science ripening arôme Agricultural sciences Flavoring Agents oenologie Fruit Taste grape ripening terpene Biologie végétale Sciences agricoles 010606 plant biology & botany Food Science |
Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2016, 204, pp.463-474. ⟨10.1016/j.foodchem.2016.02.125⟩ Food Chemistry, 2016, 204, pp.463-474. ⟨10.1016/j.foodchem.2016.02.125⟩ Food Chemistry (204), 463-474. (2016) |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2016.02.125⟩ |
Popis: | The flavour of wine is derived, in part, from the flavour compounds present in the grape, which change as the grapes accumulate sugar and ripen. Grape berry terpene concentrations may vary at different stages of berry development. This study aimed to investigate terpene evolution in grape berries from four weeks post-flowering to maturity. Grape bunches were sampled at fortnightly intervals over two vintages (2012-13 and 2013-14). In total, five monoterpenoids, 24 sesquiterpenes, and four norisoprenoids were detected in grape samples. The highest concentrations of total monoterpenoids, total sesquiterpenes, and total norisoprenoids in grapes were all observed at pre-veraison. Terpenes derived from the same biosynthetic pathway had a similar production pattern during berry development. Terpenes in grapes at harvest might not necessarily be synthesised at post-veraison, since the compounds or their precursors may already exist in grapes at pre-veraison, with the veraison to harvest period functioning to convert these precursors into final products. |
Databáze: | OpenAIRE |
Externí odkaz: |