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)