RESUMO
The impact of two temperature levels (50⯰C and 75⯰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 75⯰C. In 2014, musts from grapes that underwent a heat treatment at 50⯰C for 3â¯h had a similar level of phenolic compounds as those treated at 75⯰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 50⯰C in most cases contained larger concentrations of geraniol, ß-citronellol, ß-damascenone and 3-mercaptohexanol.