118134 20220908140459.0 doi 10.20870/IVES-TR.2021.4779 sideral 129353 ART-2021-129353 eng Geffroy, Olivier Pre-fermentation heat treatment: a multitool technique to keep the pot boiling 2021 First 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. Access copy available to the general public Unrestricted info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Feilhès, Carole Favarel, Jean-Luc Lopez, Ricardo Universidad de Zaragoza (orcid)0000-0002-0730-6606 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 2021 (2021), 4779 [2 pp.] IVES tech. rev. IVES Technical Reviews 2680-4905 581215 http://zaguan.unizar.es/record/118134/files/texto_completo.pdf Versión publicada 4097857 http://zaguan.unizar.es/record/118134/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:118134 articulos driver 2022-09-08-11:33:21 ARTICLE