000118134 001__ 118134
000118134 005__ 20220908140459.0
000118134 0247_ $$2doi$$a10.20870/IVES-TR.2021.4779
000118134 0248_ $$2sideral$$a129353
000118134 037__ $$aART-2021-129353
000118134 041__ $$aeng
000118134 100__ $$aGeffroy, Olivier
000118134 245__ $$aPre-fermentation heat treatment: a multitool technique to keep the pot boiling
000118134 260__ $$c2021
000118134 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118134 5203_ $$aFirst industrially developed in the 1970s to process botrytised grapes, the pre-fermentation heat treatment of grapes is becoming more and more popular to produce fruit-driven wines. Several conditions, such as the time and the temperature of heating or the conditions of fermentation itself, have been proposed to modulate the aroma of thermovinified wines and adapt their profile to consumer demand. Based on research results obtained during the last decade, this article provides a short, up-to-date review of the impact of this technique on wine aroma.
000118134 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118134 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118134 700__ $$aFeilhès, Carole
000118134 700__ $$aFavarel, Jean-Luc
000118134 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, Ricardo$$uUniversidad de Zaragoza
000118134 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000118134 773__ $$g2021 (2021), 4779 [2 pp.]$$pIVES tech. rev.$$tIVES Technical Reviews$$x2680-4905
000118134 8564_ $$s581215$$uhttps://zaguan.unizar.es/record/118134/files/texto_completo.pdf$$yVersión publicada
000118134 8564_ $$s4097857$$uhttps://zaguan.unizar.es/record/118134/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118134 909CO $$ooai:zaguan.unizar.es:118134$$particulos$$pdriver
000118134 951__ $$a2022-09-08-11:33:21
000118134 980__ $$aARTICLE