Pre-fermentation heat treatment: a multitool technique to keep the pot boiling
Geffroy, Olivier ; Feilhès, Carole ; Favarel, Jean-Luc ; Lopez, Ricardo (Universidad de Zaragoza)
Resumen: 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.
Idioma: Inglés
DOI: 10.20870/IVES-TR.2021.4779
Año: 2021
Publicado en: IVES Technical Reviews 2021 (2021), 4779 [2 pp.]
ISSN: 2680-4905
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
Exportado de SIDERAL (2022-09-08-11:33:21)
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Idioma: Inglés
DOI: 10.20870/IVES-TR.2021.4779
Año: 2021
Publicado en: IVES Technical Reviews 2021 (2021), 4779 [2 pp.]
ISSN: 2680-4905
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. Exportado de SIDERAL (2022-09-08-11:33:21)
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Record created 2022-09-08, last modified 2022-09-08