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Advisor(s)
Abstract(s)
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.
Description
Keywords
1,3-dioxanes 1,3-dioxolanes Acetalization Oxidative wine-aging
Citation
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
Publisher
American Chemical Society