Heterocyclic acetals in Madeira wines

• Tipo: Artigo em Revista Científica Internacional
• Data: 2003

Autores

Camara, JS (Autor) Outra; Marques, JC (Autor) Outra; Alves, A (Autor) FEUP; Ferreira, ACS (Autor) Outra

Revista

Título: Analytical and Bioanalytical Chemistry

Vol. 375

Páginas: 1221-1224

ISSN: 1618-2642

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 30 Citações

Scopus - 45 Citações

Classificação Científica

FOS: Ciências exactas e naturais > Química

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 4