TITLE

Heterocyclic acetals in Madeira wines

AUTHOR(S)
Câmara, J. S.; Marques, J. C.; Alves, A.; Ferreira, A. C. Silva
PUB. DATE
April 2003
SOURCE
Analytical & Bioanalytical Chemistry;Apr2003, Vol. 375 Issue 8, p1221
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
15125567

 

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