Open AccessPre-fermentation heat treatment: a multitool technique to keep the pot boiling
Author(s) -
Olivier Geffroy,
Carole Feilhès,
Jean-Luc Favarel,
Ricardo López
Publication year - 2021
Publication title -
ives technical reviews
Language(s) - English
Resource type - Journals
ISSN - 2680-4905
DOI - 10.20870/ives-tr.2021.4779
Subject(s) - aroma , wine , fermentation , boiling , aroma of wine , malolactic fermentation , food science , process engineering , environmental science , pulp and paper industry , waste management , chemistry , engineering , biology , lactic acid , organic chemistry , bacteria , genetics
First industrially developed in the 1970s to process botrytised grapes, the pre-fermentation heat treatment of grapes is becoming more and more popular to produce fruit-driven wines. Several conditions, such as the time and the temperature of heating or the conditions of fermentation itself, have been proposed to modulate the aroma of thermovinified wines and adapt their profile to consumer demand. Based on research results obtained during the last decade, this article provides a short, up-to-date review of the impact of this technique on wine aroma.