Sugar Conversion Induced by the Application of Heat to Grape Must

Two lots of the grape Trebbiano cultivar were harvested from the same vineyard 15 days apart, and their musts were cooked in an open stainless steel pan directly heated by fire; the kinetics of formation or disappearance of key constituents was then monitored for at least 16 h. From an engineering standpoint, the vessel behaved like a nonisothermal batch reactor in which the volume of the grape must necessarily decreased while its composition changed profoundly as a result of chemical reactions. Brix, total titratable acids, acetic acid, malic acid, lactic acid (D and L), pH, water activity, 5-HMF, and phenolic and radicalscavenging compounds were proposed as markers of the extent of cooking for which water vaporization and sugar degradation were identified as the two main driving factors. Acid-catalyzed dehydration was hypothesized as the predominant mechanism for sugar degradation, assuming a direct role of water vaporization; however, contributions of Maillard degradation pathways and other parallel reversible reactions were also hypothesized. Fractional conversion of 5-HMF and radical-scavenging compounds were proposed as quantitative markers for the extent of sugar degradation at, respectively, the early and advanced stages of cooking. Selectivity indices were also proposed as a performance criterion to design cooking processes in relation to sugar degradation.