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Volatile profile of Madeira wines submitted to traditional accelerated ageing
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Orientador(es)
Resumo(s)
The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing
(estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC–MS before and after
heating at 45 C for 3 months (standard) and at 70 C for 1 month (overheating). One hundred and ninety
volatile compounds were identified, 53 of which were only encountered in baked wines. Most chemical
families increased after standard heating, especially furans and esters, up to 61 and 3-fold, respectively.
On the contrary, alcohols, acetates and fatty acids decreased after heating. Varietal aromas, such as
Malvasia’s monoterpenic alcohols were not detected after baking. The accelerated ageing favoured the
development of some volatiles previously reported as typical aromas of finest Madeira wines, particularly
phenylacetaldeyde, b-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2-
methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and c-decalactone
were also found as potential contributors to the global aroma of baked wines.
Descrição
Palavras-chave
Fortified wines Accelerated ageing Heating Volatiles Madeira wines . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia
Contexto Educativo
Citação
Pereira, V., Cacho, J., & Marques, J. C. (2014). Volatile profile of Madeira wines submitted to traditional accelerated ageing. Food chemistry, 162, 122-134. https://doi.org/10.1016/j.foodchem.2014.04.039
Editora
Elsevier