000061498 001__ 61498
000061498 005__ 20170612112602.0
000061498 0247_ $$2doi$$a10.1016/j.foodchem.2015.04.105
000061498 0248_ $$2sideral$$a90383
000061498 037__ $$aART-2015-90383
000061498 041__ $$aeng
000061498 100__ $$aGeffroy, O.
000061498 245__ $$aChanges in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes
000061498 260__ $$c2015
000061498 5060_ $$aAccess copy available to the general public$$fUnrestricted
000061498 5203_ $$aExperiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of the wines induced by pre-fermentation heating of the grapes followed by alcoholic fermentation in liquid phase or in solid phase. In comparison to a standard vinification, we showed that a two-hour heat treatment at 70 °C induced a significant loss in several grape-derived aroma compounds (terpenols, norisoprenoids and some phenols) associated with an increase in a-terpineol, guaiacol and 2,6-dimethoxyphenol, which suggests thermal degradation. A significant increase in most of the ethyl esters, in acetates and in fatty acids were observed in wines fermented in liquid phase, together with a decrease in fusel alcohols. The substantial modification in the amino acid composition of the must seems to be a crucial element for the understanding of these changes.  
Chemical compounds studied in this article: 
ß-Damascenone (PubChem CID: 5374527); ß-Ionone (PubChem CID: 638014); ß-Citronellol (PubChem CID: 8842); a-Terpineol (PubChem CID: 17100); Linalool (PubChem CID: 6549); 4-Mercapto-4-methyl-2-pentanone (PubChem CID: 88290); 3-Mercaptohexanol (PubChem CID: 521348); 2-Furfurylthiol (PubChem CID: 7363); 3-Isobutyl-2-methoxypyrazine (PubChem CID: 32594); Guaiacol (PubChem CID: 460)
000061498 536__ $$9info:eu-repo/grantAgreement/ES/FEDER/POCTEFA$$9info:eu-repo/grantAgreement/ES/MEC/FPU-AP2008-03811
000061498 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000061498 590__ $$a4.052$$b2015
000061498 591__ $$aCHEMISTRY, APPLIED$$b7 / 72 = 0.097$$c2015$$dQ1$$eT1
000061498 591__ $$aNUTRITION & DIETETICS$$b12 / 80 = 0.15$$c2015$$dQ1$$eT1
000061498 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 125 = 0.056$$c2015$$dQ1$$eT1
000061498 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000061498 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, R.$$uUniversidad de Zaragoza
000061498 700__ $$aSerrano, E.
000061498 700__ $$aDufourcq, T.
000061498 700__ $$0(orcid)0000-0002-8934-3979$$aGracia-Moreno, E.
000061498 700__ $$0(orcid)0000-0001-9601-6688$$aCacho, J.$$uUniversidad de Zaragoza
000061498 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000061498 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDepartamento de Química Analítica$$cQuímica Analítica
000061498 773__ $$g187 (2015), 243-253$$pFood chem.$$tFOOD CHEMISTRY$$x0308-8146
000061498 8564_ $$s544210$$uhttp://zaguan.unizar.es/record/61498/files/texto_completo.pdf$$yPostprint
000061498 8564_ $$s35631$$uhttp://zaguan.unizar.es/record/61498/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000061498 909CO $$ooai:zaguan.unizar.es:61498$$particulos$$pdriver
000061498 951__ $$a2017-06-12-09:40:25
000061498 980__ $$aARTICLE