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

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, β-citronellol, β-damascenone and 3-mercaptohexanol.

• Publication year

  2018

• Venue

  Food Chemistry

• Publication date

  2018-08-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2018.02.153PMID 29622232
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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