Skip to main content
Log in

Heterocyclic acetals in Madeira wines

  • Special Issue Paper
  • Published:
Analytical and Bioanalytical Chemistry Aims and scope Submit manuscript


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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1.
Fig. 2.
Fig. 3.
Fig. 4.
Fig. 5.

Similar content being viewed by others


  1. Belitz HD, Grosch W (1999) Food Chemistry, 2nd edn. Springer, Berlin Heidelberg New York

  2. Silva Ferreira AC, Barbe JC, Bertrand A (2002) J Agric Food Chem 50:2560–2564

    Article  PubMed  Google Scholar 

  3. Williams PJ, Strauss CR (1978) J Inst Brew 84:144–147

    CAS  Google Scholar 

  4. Müller C, Kneper R, Webb A (1978) Am J Enol Vitic 29:207–212

    Google Scholar 

  5. Simpson RF (1980) J Sci Food Agric 31:214–222

    CAS  Google Scholar 

  6. Akness G, Albriktsen P, Juvik P (1965) Acta Chem Scand 19:920–930

    Google Scholar 

Download references


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.

Author information

Authors and Affiliations


Corresponding author

Correspondence to J. C. Marques.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Câmara, J.S., Marques, J.C., Alves, A. et al. Heterocyclic acetals in Madeira wines. Anal Bioanal Chem 375, 1221–1224 (2003).

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: