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

Geffroy, Olivier and Lopez, Ricardo and Feilhes, Carole and Violleau, Frédéric and Kleiber, Didier and Favarel, Jean-Luc and Ferreira, Vicente Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature. (2018) Food Chemistry, 257. 7-14. ISSN 0308-8146

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Official URL: https://doi.org/10.1016/j.foodchem.2018.02.153

Abstract

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.

Item Type:Article
HAL Id:hal-02373447
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Ecole d'Ingénieurs de Purpan - EIP (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
Other partners > Institut Français de la Vigne et du Vin (FRANCE)
Other partners > Pera-Pellenc (FRANCE)
Other partners > Universidad Zaragoza (SPAIN)
Laboratory name:
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Deposited On:21 Nov 2019 07:33

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