Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes

Geffroy, O. ; Lopez, R. (Universidad de Zaragoza) ; Serrano, E. ; Dufourcq, T. ; Gracia-Moreno, E. ; Cacho, J. (Universidad de Zaragoza) ; Ferreira, V. (Universidad de Zaragoza)

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: 1.582 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

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): Área Química Analítica (Dpto. Química Analítica)