Journal article
Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes
P Zhang, S Fuentes, T Siebert, M Krstic, M Herderich, EWR Barlow, K Howell
Food Chemistry | Published : 2016
Abstract
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 derive..
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Awarded by Australian Government
Funding Acknowledgements
This work was sponsored by the Rathbone Wine Group, the University of Melbourne, the Australian Wine Research Institute (AWRI), and the Australia Grape and Wine Authority. The work was performed at the University of Melbourne and AWRI and was supported by Australia's grape growers and winemakers through their investment body, the Australia Grape and Wine Authority, with matched funds from the Australian Government and partial funding from the Faculty of Veterinary and Agricultural Science at the University of Melbourne. This publication has been written with the support of the AgreenSkills fellowship programme to Kate Howell who has received funding from the EU's Seventh Framework Programme under grant agreement NO FP7-609398. The authors thank Sheridan Barter (AWRI) for providing the protocols and training in analysis of monoterpenoids, sesquiterpenes and norisoprenoids and their excellent technical assistance in rotundone analysis and Damien Sheehan (Rathbone Wine Group) for his support and assistance with the field trials.