کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585154 | 1492035 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The impact of two temperature levels (50â¯Â°C and 75â¯Â°C) and heating times (30â¯min and 3â¯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 75â¯Â°C. In 2014, musts from grapes that underwent a heat treatment at 50â¯Â°C for 3â¯h had a similar level of phenolic compounds as those treated at 75â¯Â°C for 30â¯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 50â¯Â°C in most cases contained larger concentrations of geraniol, β-citronellol, β-damascenone and 3-mercaptohexanol.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 257, 15 August 2018, Pages 7-14
Journal: Food Chemistry - Volume 257, 15 August 2018, Pages 7-14
نویسندگان
Olivier Geffroy, Ricardo Lopez, Carole Feilhes, Frédéric Violleau, Didier Kleiber, Jean-Luc Favarel, Vicente Ferreira,