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Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.
Food Chem. 2015 Nov 15; 187:243-53.FC

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Geffroy O
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.
Lopez R
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.
Serrano E
Institut Français de la Vigne et du Vin Pôle Sud-Ouest, V'innopôle, BP22, F-81310 Lisle Sur Tarn, France.
Dufourcq T
Institut Français de la Vigne et du Vin Pôle Sud-Ouest, Domaine de Mons, F-32100 Caussens, France.
Gracia-Moreno E
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.
Cacho J
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.
Ferreira V
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.

MeSH

AcetatesCyclohexane MonoterpenesCyclohexenesFatty AcidsFermentationFood AnalysisFood HandlingHot TemperatureMonoterpenesNorisoprenoidsPhenolsVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25977023

Citation

Geffroy, Olivier, et al. "Changes in Analytical and Volatile Compositions of Red Wines Induced By Pre-fermentation Heat Treatment of Grapes." Food Chemistry, vol. 187, 2015, pp. 243-53.
Geffroy O, Lopez R, Serrano E, et al. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes. Food Chem. 2015;187:243-53.
Geffroy, O., Lopez, R., Serrano, E., Dufourcq, T., Gracia-Moreno, E., Cacho, J., & Ferreira, V. (2015). Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes. Food Chemistry, 187, 243-53. https://doi.org/10.1016/j.foodchem.2015.04.105
Geffroy O, et al. Changes in Analytical and Volatile Compositions of Red Wines Induced By Pre-fermentation Heat Treatment of Grapes. Food Chem. 2015 Nov 15;187:243-53. PubMed PMID: 25977023.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes. AU - Geffroy,Olivier, AU - Lopez,Ricardo, AU - Serrano,Eric, AU - Dufourcq,Thierry, AU - Gracia-Moreno,Elisa, AU - Cacho,Juan, AU - Ferreira,Vicente, Y1 - 2015/04/23/ PY - 2015/01/22/received PY - 2015/04/20/revised PY - 2015/04/21/accepted PY - 2015/5/16/entrez PY - 2015/5/16/pubmed PY - 2016/1/13/medline KW - 2-Furfurylthiol (PubChem CID: 7363) KW - 3-Isobutyl-2-methoxypyrazine (PubChem CID: 32594) KW - 3-Mercaptohexanol (PubChem CID: 521348) KW - 4-Mercapto-4-methyl-2-pentanone (PubChem CID: 88290) KW - Amino acids KW - Aroma compounds KW - Conventional enological parameters KW - Guaiacol (PubChem CID: 460) KW - Linalool (PubChem CID: 6549) KW - Nitrogen KW - Pre-fermentation heat treatment KW - Thermovinification KW - α-Terpineol (PubChem CID: 17100) KW - β-Citronellol (PubChem CID: 8842) KW - β-Damascenone (PubChem CID: 5374527) KW - β-Ionone (PubChem CID: 638014) SP - 243 EP - 53 JF - Food chemistry JO - Food Chem VL - 187 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25977023/Changes_in_analytical_and_volatile_compositions_of_red_wines_induced_by_pre_fermentation_heat_treatment_of_grapes_ DB - PRIME DP - Unbound Medicine ER -