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Unveiling the evolution of Madeira Wine key metabolites: a three-year follow-up study
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Orientador(es)
Resumo(s)
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinc tive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural
(HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three year period to assess their formation rate according to the ageing procedure used: canteiro vs. estufagem.
Estufagem, which includes thermal processing of young MWs, promoted greater HMF, furfural, and
sotolon accumulation, especially in sweet wines, in which sotolon contributed significantly to aroma
(odour active values up to 17.5). Tinta Negra revealed a higher predisposition to form EC while
Malvasia and Sercial were less prone to its formation. The formation of furfural, HMF, and EC
strongly correlated with the ageing time. Sotolon had a strong correlation with the ageing time in
canteiro (r = 0.79) and a moderate correlation in estufagem (r = 0.65). In both ageing procedures, sotolon,
furfural, and HMF formation trends strongly correlated with each other (r = 0.74–0.90). In turn, EC
also correlated with all furans (r = 0.51–0.85). Yellow tones (b*) correlated with these metabolites only
when wines undergo estufagem. This study provides valuable insights to improve MW quality and
safety management procedures.
Descrição
Palavras-chave
Wine oxidation Sotolon Ethyl carbamate Furfural 5-hydroxymethylfurfural Fortified wines . Faculdade de Ciências Exatas e da Engenharia
Contexto Educativo
Citação
Pereira, V.; Leça, J.M.; Freitas, A.I.; Pereira, A.C.; Pontes, M.; Albuquerque, F.; Marques, J.C. Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study. Processes 2022, 10, 1019. https://doi.org/10.3390/ pr10051019
Editora
MDPI