Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature

Geffroy, O. ; Lopez, R. (Universidad de Zaragoza) ; Feilhes, C. ; Violleau, F. ; Kleiber, D. ; Favarel, J.-L. ; Ferreira, V. (Universidad de Zaragoza)

Resumen: The 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.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2018.02.153

Año: 2018

Publicado en: Food Chemistry 257 (2018), 7-14
ISSN: 0308-8146

Factor impacto JCR: 5.399 (2018)

Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 70 = 0.071 (2018) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 10 / 85 = 0.118 (2018) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 7 / 135 = 0.052 (2018) - Q1 - T1

Factor impacto SCIMAGO: 1.768 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)