A carregar...
Publicação
Heterocyclic acetals in Madeira wines
Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Acetals 1,3-Dioxanes 1,3-Dioxolanes Wine ageing Madeira wine GC–MS . Faculdade de Ciências Exatas e da Engenharia
Contexto Educativo
Citação
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.
Editora
Springer-Verlag