Heterocyclic acetals in Madeira wines

Câmara, J. S.; Marques, J. C.; Alves, A.; Ferreira, A. C. Silva

http://hdl.handle.net/10400.13/912

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Authors

Câmara, J. S.

Marques, J. C.

Alves, A.

Ferreira, A. C. Silva

Abstract(s)

The maturation of Madeira wines usually involves exposure to relatively high temperatures which affect the aroma and flavour composition leading to the formation of the typical and characteristic bouquet of these wines. The formation of heterocyclic acetals (1,3-dioxanes and 1,3-dioxolanes) was investigated in order to determine levels and for possible use as indicators of wine age. The results show a linear correlation of the investigated acetals with wine age but suggest that the acetalization reaction is not particularly affected by the drastic oxidative conditions observed during maturation.

Keywords

Acetals 1,3-Dioxanes 1,3-Dioxolanes Wine ageing Madeira wine GC–MS . Faculdade de Ciências Exatas e da Engenharia

URI

http://hdl.handle.net/10400.13/912

Citation

Câmara, J. S., Marques, J. C., Alves, A., & Ferreira, A. S. (2003). Heterocyclic acetals in Madeira wines. Analytical and bioanalytical chemistry, 375(8), 1221-1224.