Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapes
| Autor: | Tracey Siebert, Pangzhen Zhang, E.W.R. Barlow, Sigfredo Fuentes, Markus Herderich, Kate Howell, Mark Krstic |
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| Přispěvatelé: | Faculty of Veterinary and Agricultural Science [Melbourne], University of Melbourne, Australian Wine Research Institute (AWRI), Production du lait (PL), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, 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), European Project: 267196,EC:FP7:PEOPLE,FP7-PEOPLE-2010-COFUND,AGREENSKILLS(2012), AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA), Howell, Kate |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Sesquiterpene
Vine [SDV]Life Sciences [q-bio] Aroma of wine Rotundone Terpene Grape ripening lcsh:Computer applications to medicine. Medical informatics chemistry.chemical_compound 0404 agricultural biotechnology Botany lcsh:Science (General) Aroma Data Article 2. Zero hunger Wine Multidisciplinary biology 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Terpenoid chemistry lcsh:R858-859.7 lcsh:Q1-390 |
| Zdroj: | Data in Brief Data in Brief, Elsevier, 2016, 8, pp.1127-1136. ⟨10.1016/j.dib.2016.07.010⟩ Data in Brief, 2016, 8, pp.1127-1136. ⟨10.1016/j.dib.2016.07.010⟩ Data in Brief (8), 1127-1136. (2016) Data in Brief, Vol 8, Iss, Pp 1127-1136 (2016) |
| ISSN: | 2352-3409 |
| DOI: | 10.1016/j.dib.2016.07.010⟩ |
| Popis: | Terpenoids were extracted from grape vine bunches during plant development and analysed by GC-MSD. The grapevines analysed were from a commercial harvest of Vitis vinifera cv. Shiraz. The terpenoids were analysed from 4 weeks post flowering (wpf) to harvest in one season. The data are presented with the structure of the compound and aroma profile and semi-quantified. The sub-class of sesquiterpenes was given special attention, and this data set describes the first analysis of these compounds during ripening of this important economic crop. Sesquiterpenes may have a hitherto described contribution to wine aroma. This data set may provide insight into biosynthetic pathways and aroma chemistry. Interpretation of our data and further discussion can be found in “Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes” (Zhang et al., 2016) [1]. Keywords: Rotundone, Terpene, Sesquiterpene, Grape ripening |
| Databáze: | OpenAIRE |
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