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Food Chem

Title:		Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes
Author(s):		Geffroy O; Lopez R; Serrano E; Dufourcq T; Gracia-Moreno E; Cacho J; Ferreira V;
Address:		"Institut Francais de la Vigne et du Vin Pole Sud-Ouest, V'innopole, BP22, F-81310 Lisle Sur Tarn, France. Electronic address: olivier.geffroy@vignevin.com. Laboratorio de Analisis del Aroma y Enologia, Facultad de Ciencias, Aragon Institute of Engineering Research I3A, Universidad Zaragoza, Pedro Cerbuna 12, E-50009 Zaragoza, Spain. Institut Francais de la Vigne et du Vin Pole Sud-Ouest, V'innopole, BP22, F-81310 Lisle Sur Tarn, France. Institut Francais de la Vigne et du Vin Pole Sud-Ouest, Domaine de Mons, F-32100 Caussens, France"
Journal Title:		Food Chem
Year:		2015
Volume:		20150423
Issue:
Page Number:		243 - 253
DOI:		10.1016/j.foodchem.2015.04.105
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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 degrees C induced a significant loss in several grape-derived aroma compounds (terpenols, norisoprenoids and some phenols) associated with an increase in alpha-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"
Keywords:		Acetates/analysis Cyclohexane Monoterpenes Cyclohexenes/analysis Fatty Acids/analysis *Fermentation Food Analysis Food Handling *Hot Temperature Monoterpenes/analysis Norisoprenoids/chemistry Phenols/chemistry Vitis/*chemistry Volatile Organic Compounds/*;
Notes:		"MedlineGeffroy, Olivier Lopez, Ricardo Serrano, Eric Dufourcq, Thierry Gracia-Moreno, Elisa Cacho, Juan Ferreira, Vicente eng Research Support, Non-U.S. Gov't England 2015/05/16 Food Chem. 2015 Nov 15; 187:243-53. doi: 10.1016/j.foodchem.2015.04.105. Epub 2015 Apr 23"