Heterocyclic acetals in Madeira wines

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.

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Acknowledgments

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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Correspondence to J. C. Marques.

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Câmara, J.S., Marques, J.C., Alves, A. et al. Heterocyclic acetals in Madeira wines. Anal Bioanal Chem 375, 1221–1224 (2003). https://doi.org/10.1007/s00216-003-1818-0

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Keywords

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