Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature
Keywords: Thermovinification; Pre-fermentation heat treatment; Heating temperature; Heating time; Aroma composition; β-Damascenone (PubChem CID: 5374527); β-Citronellol (PubChem CID: 8842); α-Terpineol (PubChem CID: 17100); Geraniol (PubChem CID: 637566); 4-Merc