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Food Chem

Title:		Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature
Author(s):		Geffroy O; Lopez R; Feilhes C; Violleau F; Kleiber D; Favarel JL; Ferreira V;
Address:		"Institut Francais de la Vigne et du Vin Pole Sud-Ouest, V'innopole, BP22, F-81310 Lisle Sur Tarn, France; Universite de Toulouse, Ecole d'Ingenieurs de Purpan, Laboratoire d'Agro-Physiologie, 75 voie du TOEC, BP57611, F-31076 Toulouse Cedex 3, France. Electronic address: olivier.geffroy@purpan.fr. Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragon (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad Zaragoza, E-50009 Zaragoza, Spain. Institut Francais de la Vigne et du Vin Pole Sud-Ouest, V'innopole, BP22, F-81310 Lisle Sur Tarn, France. Universite de Toulouse, Ecole d'Ingenieurs de Purpan, Laboratoire d'Agro-Physiologie, 75 voie du TOEC, BP57611, F-31076 Toulouse Cedex 3, France. Pera-Pellenc SA, Avenue d'Agde, F-34510 Florensac, France"
Journal Title:		Food Chem
Year:		2018
Volume:		20180306
Issue:
Page Number:		7 - 14
DOI:		10.1016/j.foodchem.2018.02.153
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The impact of two temperature levels (50?ª+ degrees C and 75?ª+ degrees C) and heating times (30?ª+min and 3?ª+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?ª+ degrees C. In 2014, musts from grapes that underwent a heat treatment at 50?ª+ degrees C for 3?ª+h had a similar level of phenolic compounds as those treated at 75?ª+ degrees C for 30?ª+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?ª+ degrees C in most cases contained larger concentrations of geraniol, beta-citronellol, beta-damascenone and 3-mercaptohexanol"
Keywords:		Fruit and Vegetable Juices/*analysis *Hot Temperature Vitis/chemistry Volatile Organic Compounds/*analysis Wine/*analysis 2-Methyl-3-furanthiol (PubChem CID: 34286) 3-Mercaptohexanol (PubChem CID: 521348) 4-Mercapto-4-methyl-2-pentanone (PubChem CID: 8829;
Notes:		"MedlineGeffroy, Olivier Lopez, Ricardo Feilhes, Carole Violleau, Frederic Kleiber, Didier Favarel, Jean-Luc Ferreira, Vicente eng England 2018/04/07 Food Chem. 2018 Aug 15; 257:7-14. doi: 10.1016/j.foodchem.2018.02.153. Epub 2018 Mar 6"