Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/4916
Título: Heterocyclic Acetals from Glycerol and Acetaldehyde in Port Wines: Evolution with Aging
Autor: Ferreira, António César da Silva
Barbe, Jean-Christophe
Bertrand, Alain
Palavras-chave: 1,3-Dioxanes
1,3-dioxolanes
Acetalization
Oxidative wine-aging
Data: 21-Mar-2002
Editora: American Chemical Society
Citação: FERREIRA, António César da Silva; JEAN-CHRISTOPHE Barbe - Heterocyclic Acetals from Glycerol and Acetaldehyde in Port Wines: Evolution with Aging. Journal of Agriculture and Food Chemistry. ISSN 1520-5118. Vol. 50 (2002), p. 2560-2564
Resumo: In Port wine, isomers of glycerol and acetaldehyde acetals have been found at total contents ranging from 9.4 to 175.3 mg/L. During oxidative aging, the concentrations of the 5-hydroxy-2-methyl-1,3- dioxane and 4-hydroxymethyl-2-methyl-1,3-dioxolane isomers increased with time showing a linear correlation (r > 0.95). The flavor threshold for the mixture of the four isomers was evaluated in wine at 100 mg/L. Thus, it is expected that they contribute to “old Port wine” aroma in wines older than 30 years. Experiments with model solutions and wine clearly demonstrated that SO2 combines with acetaldehyde and blocks the acetalization reaction.
Peer review: yes
URI: http://hdl.handle.net/10400.14/4916
Versão do Editor: http://pubs.acs.org/doi/abs/10.1021/jf011391j
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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