Changes in volatile composition of Madeira wines during their oxidative ageing

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Camara, JS (Author) Other; Alves, MA (Author) FEUP; Marques, JC (Author) Other

Journal

Title: Analytica Chimica Acta

Vol. 563 No. 2

Pages: 188-197

ISSN: 0003-2670

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 97 Citations

ISI Web of Science

Scopus - 126 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-004-MPG

DOI: 10.1016/j.aca.2005.10.031

Abstract (EN): The influence of the age in the volatile composition of Madeira wines made with Boal, Malvazia, Sercial and Verdelho varieties and aged in oak barrel during 1, 11 and 25 years old was been studied. For this purpose, the evolution of volatile compounds: higher alcohols, ethyl esters, fatty, acids, furan compounds, enolic compounds, gamma-lactones, dioxanes and dioxolanes, of the four most utilised varieties were determined using liquid-liquid extraction with dichloromieihane. Octan-3-ol was used as internal standard. The wines made with these varieties showed great differences in sugar content and small variations on pH and alcohotic degree. The results show that during ageing, the concentration of fatty acids ethyl esters, acetates and fatty acids decrease significantly contrarily to the great increase of ethyl esters of diprotic acids. There is a strong correlation between sotolon, 2-furfural, 5-methyl-2-furfural, 5-hydroxymethyl-2-furfural and 5-ethoxymethyl-2-furfural with wine ageing. These findings indicate that these compounds can be used as ageing wine markers. Among the molecules studied, sotolon [3-hydroxy-4,5-dimethyl-2(5H)-furanone] was one of the few molecules present in concentrations above the perception threshold in Madeira wines. 5-Eihoxymethyl-2-furfural formed from 5-hydroxymethyl-2-furfural and 2-furfural, derived from sugars, are also involved in the aroma of sweet fortified white wines aged in oxidative conditions. The sensory properties change significantly after long periods of conservation.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10