000147982 001__ 147982
000147982 005__ 20250110163828.0
000147982 0247_ $$2doi$$a10.1016/j.foodchem.2018.02.153
000147982 0248_ $$2sideral$$a105276
000147982 037__ $$aART-2018-105276
000147982 041__ $$aeng
000147982 100__ $$aGeffroy, O.
000147982 245__ $$aModulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature
000147982 260__ $$c2018
000147982 5060_ $$aAccess copy available to the general public$$fUnrestricted
000147982 5203_ $$aThe impact of two temperature levels (50 °C and 75 °C) and heating times (30 min and 3 h) on the composition of thermovinified musts and wines from Carignan was investigated at the laboratory scale in 2014 and 2015. The heating temperature had a significant impact on the extraction of amino acids and a probable thermal degradation of anthocyanins was noted at 75 °C. In 2014, musts from grapes that underwent a heat treatment at 50 °C for 3 h had a similar level of phenolic compounds as those treated at 75 °C for 30 min. This indicates that the reduction of the heating temperature in some vintages can be compensated for through an extension of the heating period. Several grape-derived molecules were impacted by the rise in temperature and wines made from grapes treated at 50 °C in most cases contained larger concentrations of geraniol, ß-citronellol, ß-damascenone and 3-mercaptohexanol.
000147982 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000147982 590__ $$a5.399$$b2018
000147982 591__ $$aCHEMISTRY, APPLIED$$b5 / 70 = 0.071$$c2018$$dQ1$$eT1
000147982 591__ $$aNUTRITION & DIETETICS$$b10 / 85 = 0.118$$c2018$$dQ1$$eT1
000147982 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 135 = 0.052$$c2018$$dQ1$$eT1
000147982 592__ $$a1.768$$b2018
000147982 593__ $$aAnalytical Chemistry$$c2018$$dQ1
000147982 593__ $$aMedicine (miscellaneous)$$c2018$$dQ1
000147982 593__ $$aFood Science$$c2018$$dQ1
000147982 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000147982 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, R.$$uUniversidad de Zaragoza
000147982 700__ $$aFeilhes, C.
000147982 700__ $$aViolleau, F.
000147982 700__ $$aKleiber, D.
000147982 700__ $$aFavarel, J.-L.
000147982 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000147982 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000147982 773__ $$g257 (2018), 7-14$$pFood chem.$$tFood Chemistry$$x0308-8146
000147982 8564_ $$s962882$$uhttps://zaguan.unizar.es/record/147982/files/texto_completo.pdf$$yPostprint
000147982 8564_ $$s850483$$uhttps://zaguan.unizar.es/record/147982/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000147982 909CO $$ooai:zaguan.unizar.es:147982$$particulos$$pdriver
000147982 951__ $$a2025-01-10-14:24:25
000147982 980__ $$aARTICLE