Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars
Abstract
Terpenes and their derivatives, terpenoids, are important biomarkers of grape quality as they contribute to flavor and aroma of grape and wine. The evolution of terpene and terpenoids throughout grapevine phenological development cycles is not well understood. The current study investigated the volatile profiles of free terpene and terpenoid of five widely grown Vitis vinifera L. cultivars (Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris), at different phenological stages from fruit-set to harvest. 17 Monoterpenoids, 3 norisoprenoid and 13 sesquiterpenoids were identified and quantified. Discriminant analysis revealed that for each grape cultivar, free terpene profiles at different E-L stages were distinctive. When integrating total sugar, total terpenes and the cumulated heat index, it could be found that flavor ripening was more consistent with sugar ripening in the warmer vintage 2016. Comparing the two red wine varieties, the overall development patterns of total monoterpenes, norisoprenoids and sesquiterpenes were similar.
Publication Title
Food Chemistry
Recommended Citation
Luo, J., Brotchie, J., Pang, M., Marriott, P., Howell, K., & Zhang, P. (2019). Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars. Food Chemistry, 299 https://doi.org/10.1016/j.foodchem.2019.125101
