Heterocyclic acetals in Madeira wines

• Type: Article in International Scientific Journal
• Date: 2003

Authors

J. S. Câmara (Author) Other; J. C. Marques (Author) Other; Arminda Alves (Author) FEUP; A. C. Silva Ferreira (Author) Other

Journal

Title: Analytical and Bioanalytical Chemistry

Vol. 375 No. 8

Pages: 1221-1224

ISSN: 1618-2642

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 30 Citations

Scopus - 45 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-000-H3S

DOI: 10.1007/s00216-003-1818-0

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4