61498 20210121114522.0 doi 10.1016/j.foodchem.2015.04.105 sideral 90383 ART-2015-90383 eng Geffroy, O. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes 2015 Access copy available to the general public Unrestricted 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) info:eu-repo/grantAgreement/ES/FEDER/POCTEFA info:eu-repo/grantAgreement/ES/MEC/FPU-AP2008-03811 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 4.052 2015 CHEMISTRY, APPLIED 7 / 72 = 0.097 2015 Q1 T1 NUTRITION & DIETETICS 12 / 80 = 0.15 2015 Q1 T1 FOOD SCIENCE & TECHNOLOGY 7 / 125 = 0.056 2015 Q1 T1 1.582 2015 Analytical Chemistry 2015 Q1 Medicine (miscellaneous) 2015 Q1 Food Science 2015 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion (orcid)0000-0002-0730-6606 Lopez, R. Universidad de Zaragoza Serrano, E. Dufourcq, T. (orcid)0000-0002-8934-3979 Gracia-Moreno, E. (orcid)0000-0001-9601-6688 Cacho, J. Universidad de Zaragoza (orcid)0000-0002-4353-2483 Ferreira, V. Universidad de Zaragoza 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 187 (2015), 243-253 Food chem. Food Chemistry 0308-8146 544210 http://zaguan.unizar.es/record/61498/files/texto_completo.pdf Postprint 35631 http://zaguan.unizar.es/record/61498/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:61498 articulos driver 2021-01-21-11:04:04 ARTICLE