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Changes in volatile composition of Madeira wines during their oxidative ageing

2006-03Journal article Open access
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dc.contributor.authorCâmara, J. S.
dc.contributor.authorAlves, Maria Arminda
dc.contributor.authorMarques, J. C.
dc.date.accessioned2015-11-25T15:17:01Z
dc.date.available2015-11-25T15:17:01Z
dc.date.issued2006-03
dc.description.abstractThe influence of the age in the volatile composition of Madeira wines made with Boal, Malvazia, Sercial and Verdelho varieties and aged in oak barrel during 1, 11 and 25 years old was been studied. For this purpose, the evolution of volatile compounds: higher alcohols, ethyl esters, fatty acids, furan compounds, enolic compounds, γ-lactones, dioxanes and dioxolanes, of the four most utilised varieties were determined using liquid–liquid extraction with dichloromeihane. Octan-3-ol was used as internal standard. The wines made with these varieties showed great differences in sugar content and small variations on pH and alcoholic degree. The results show that during ageing, the concentration of fatty acids ethyl esters, acetates and fatty acids decrease significantly contrarily to the great increase of ethyl esters of diprotic acids. There is a strong correlation between sotolon, 2-furfural, 5-methyl-2-furfural, 5-hydroxymethyl-2-furfural and 5-ethoxymethyl-2-furfural with wine ageing. These findings indicate that these compounds can be used as ageing wine markers. Among the molecules studied, sotolon [3-hydroxy-4,5-dimethyl-2(5H)-furanone] was one of the few molecules present in concentrations above the perception threshold in Madeira wines. 5-Eihoxymethyl-2-furfural formed from 5-hydroxymethyl-2-furfural and 2-furfural, derived from sugars, are also involved in the aroma of sweet fortified white wines aged in oxidative conditions. The sensory properties change significantly after long periods of conservation.pt_PT
dc.identifier.citationCâmara, J. S., Alves, M. A., & Marques, J. C. (2006). Changes in volatile composition of Madeira wines during their oxidative ageing. Analytica Chimica Acta, 563(1), 188-197.pt_PT
dc.identifier.doi10.1016/j.aca.2005.10.031pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/907
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectVolatile compoundspt_PT
dc.subjectWine aromapt_PT
dc.subjectAgeingpt_PT
dc.subjectOxidationpt_PT
dc.subjectMadeira winespt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleChanges in volatile composition of Madeira wines during their oxidative ageingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage197pt_PT
oaire.citation.startPage188pt_PT
oaire.citation.titleAnalytica Chimica Actapt_PT
oaire.citation.volume563(1)pt_PT
person.familyNameCâmara
person.familyNameMarques
person.givenNameJosé
person.givenNameJose C
person.identifierG-3003-2013
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id10140393000
person.identifier.scopus-author-id7203033313
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublication.latestForDiscovery08f4685f-b917-410a-b153-59911ff7d75e

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