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

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.

Keywords: 2-Methyl-3-furanthiol (PubChem CID: 34286); 3-Mercaptohexanol (PubChem CID: 521348); 4-Mercapto-4-methyl-2-pentanone (PubChem CID: 88290); Aroma composition; Geraniol (PubChem CID: 637566); Guaiacol (PubChem CID: 460); Heating temperature; Heating time; Pre-fermentation heat treatment; Thermovinification; α-Terpineol (PubChem CID: 17100); β-Citronellol (PubChem CID: 8842); β-Damascenone (PubChem CID: 5374527); γ-Nonalactone (PubChem CID: 7710)..