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Heterocyclic acetals in Madeira wines

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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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Authors and Affiliations

  1. Departamento de Química, Universidade da Madeira, Campus da Penteada, 9000–390, Funchal, Portugal

    J. S. Câmara & J. C. Marques

  2. LEPAE/ DEQ/ Faculdade de Engenharia, Universidade do Porto, Rua Roberto Frias, 4099, Porto, Portugal

    A. Alves

  3. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António B. Almeida, 4700–072, Porto, Portugal

    A. C. Silva Ferreira

Authors
  1. J. S. Câmara
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  2. J. C. Marques
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  3. A. Alves
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  4. A. C. Silva Ferreira
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Corresponding author

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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  • DOI: https://doi.org/10.1007/s00216-003-1818-0

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