title: Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.
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 °C induced a significant loss in several grape-derived aroma compounds (terpenols, norisoprenoids and some phenols) associated with an increase in α-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.
authors.affiliation: Institut Français de la Vigne et du Vin Pôle Sud-Ouest, V'innopôle, BP22, F-81310 Lisle Sur Tarn, France. Electronic address: olivier.geffroy@vignevin.com.
authors.forename: Olivier
authors.initials: O
authors.lastname: Geffroy
authors.affiliation: Laboratorio de Análisis del Aroma y Enología, Facultad de Ciencias, Aragón Institute of Engineering Research I3A, Universidad Zaragoza, Pedro Cerbuna 12, E-50009 Zaragoza, Spain.
authors.forename: Ricardo
authors.initials: R
authors.lastname: Lopez
authors.affiliation: Institut Français de la Vigne et du Vin Pôle Sud-Ouest, V'innopôle, BP22, F-81310 Lisle Sur Tarn, France.
authors.forename: Eric
authors.initials: E
authors.lastname: Serrano
authors.affiliation: Institut Français de la Vigne et du Vin Pôle Sud-Ouest, Domaine de Mons, F-32100 Caussens, France.
authors.forename: Thierry
authors.initials: T
authors.lastname: Dufourcq
authors.affiliation: Laboratorio de Análisis del Aroma y Enología, Facultad de Ciencias, Aragón Institute of Engineering Research I3A, Universidad Zaragoza, Pedro Cerbuna 12, E-50009 Zaragoza, Spain.
authors.forename: Elisa
authors.initials: E
authors.lastname: Gracia-Moreno
authors.affiliation: Laboratorio de Análisis del Aroma y Enología, Facultad de Ciencias, Aragón Institute of Engineering Research I3A, Universidad Zaragoza, Pedro Cerbuna 12, E-50009 Zaragoza, Spain.
authors.forename: Juan
authors.initials: J
authors.lastname: Cacho
authors.affiliation: Laboratorio de Análisis del Aroma y Enología, Facultad de Ciencias, Aragón Institute of Engineering Research I3A, Universidad Zaragoza, Pedro Cerbuna 12, E-50009 Zaragoza, Spain.
authors.forename: Vicente
authors.initials: V
authors.lastname: Ferreira
mesh_terms: D000085:Acetates / Q000032:analysis; D000081005:Cyclohexane Monoterpenes; D053138:Cyclohexenes / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005504:Food Analysis; D005511:Food Handling; D006358:Hot Temperature; D039821:Monoterpenes / Q000032:analysis; D045792:Norisoprenoids / Q000737:chemistry; D010636:Phenols / Q000737:chemistry; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D000085:Acetates; D000081005:Cyclohexane Monoterpenes; D053138:Cyclohexenes; D005227:Fatty Acids; D039821:Monoterpenes; D045792:Norisoprenoids; D010636:Phenols; D055549:Volatile Organic Compounds; C016775:alpha-terpineol
keywords: 2-Furfurylthiol (PubChem CID: 7363); 3-Isobutyl-2-methoxypyrazine (PubChem CID: 32594); 3-Mercaptohexanol (PubChem CID: 521348); 4-Mercapto-4-methyl-2-pentanone (PubChem CID: 88290); Amino acids; Aroma compounds; Conventional enological parameters; Guaiacol (PubChem CID: 460); Linalool (PubChem CID: 6549); Nitrogen; Pre-fermentation heat treatment; Thermovinification; α-Terpineol (PubChem CID: 17100); β-Citronellol (PubChem CID: 8842); β-Damascenone (PubChem CID: 5374527); β-Ionone (PubChem CID: 638014)