Analytical and Bioanalytical Chemistry

, Volume 375, Issue 8, pp 1221–1224 | Cite as

Heterocyclic acetals in Madeira wines

  • J. S. Câmara
  • J. C. MarquesEmail author
  • A. Alves
  • A. C. Silva Ferreira
Special Issue Paper


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.


Acetals 1,3-Dioxanes 1,3-Dioxolanes Wine-ageing Madeira wine GC–MS 



We gratefully acknowledge the Instituto do Vinho da Madeira and the Madeira Wine Company for the supply of the wine samples used in this study.


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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • J. S. Câmara
    • 1
  • J. C. Marques
    • 1
    Email author
  • A. Alves
    • 2
  • A. C. Silva Ferreira
    • 3
  1. 1.Departamento de QuímicaUniversidade da MadeiraFunchalPortugal
  2. 2.LEPAE/ DEQ/ Faculdade de EngenhariaUniversidade do PortoPortoPortugal
  3. 3.Escola Superior de BiotecnologiaUniversidade Católica PortuguesaPortoPortugal

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