doi:10.1016/j.foodchem.2018.02.153engGeffroy, O.Lopez, R.Feilhes, C.Violleau, F.Kleiber, D.Favarel, J.-L.Ferreira, V.Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperatureART-2018-105276The 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.2018http://zaguan.unizar.es/record/14798210.1016/j.foodchem.2018.02.153http://zaguan.unizar.es/record/147982oai:zaguan.unizar.es:147982Food Chemistry 257 (2018), 7-14by-nc-ndhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccess