Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes
Resumen: Experiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of the wines induced by pre-fermentation heating of the grapes followed by alcoholic fermentation in liquid phase or in solid phase. In comparison to a standard vinification, we showed that a two-hour heat treatment at 70 °C induced a significant loss in several grape-derived aroma compounds (terpenols, norisoprenoids and some phenols) associated with an increase in a-terpineol, guaiacol and 2,6-dimethoxyphenol, which suggests thermal degradation. A significant increase in most of the ethyl esters, in acetates and in fatty acids were observed in wines fermented in liquid phase, together with a decrease in fusel alcohols. The substantial modification in the amino acid composition of the must seems to be a crucial element for the understanding of these changes.
Chemical compounds studied in this article:
ß-Damascenone (PubChem CID: 5374527); ß-Ionone (PubChem CID: 638014); ß-Citronellol (PubChem CID: 8842); a-Terpineol (PubChem CID: 17100); Linalool (PubChem CID: 6549); 4-Mercapto-4-methyl-2-pentanone (PubChem CID: 88290); 3-Mercaptohexanol (PubChem CID: 521348); 2-Furfurylthiol (PubChem CID: 7363); 3-Isobutyl-2-methoxypyrazine (PubChem CID: 32594); Guaiacol (PubChem CID: 460)

Idioma: Inglés
DOI: 10.1016/j.foodchem.2015.04.105
Año: 2015
Publicado en: FOOD CHEMISTRY 187 (2015), 243-253
ISSN: 0308-8146

Factor impacto JCR: 4.052 (2015)
Categ. JCR: CHEMISTRY, APPLIED rank: 7 / 72 = 0.097 (2015) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 12 / 80 = 0.15 (2015) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 7 / 125 = 0.056 (2015) - Q1 - T1

Factor impacto SCIMAGO:

Financiación: info:eu-repo/grantAgreement/ES/FEDER/POCTEFA
Financiación: info:eu-repo/grantAgreement/ES/MEC/FPU-AP2008-03811
Tipo y forma: Article (PostPrint)
Área (Departamento): Química Analítica (Departamento de Química Analítica)

Creative Commons 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. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.

Exportado de SIDERAL (2017-06-12-09:40:25)

Este artículo se encuentra en las siguientes colecciones:
Articles > Artículos por área > Química Analítica

 Record created 2017-06-12, last modified 2017-06-12

Rate this document:

Rate this document:
(Not yet reviewed)