Heterocyclic acetals from glycerol and acetaldehyde in Port wines: evolution with aging |
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| Authors: | da Silva Ferreira Antonio Cesar Barbe Jean-Christophe Bertrand Alain |
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| Institution: | Faculté d'Oenologie, Unité Associée INRA/Université Victor Segalen Bordeaux II, 351 Cours de la Libération, F-33405 Talence Cedex, France. ferreira@morango.esb.ucp.pt |
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| Abstract: | 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 SO(2) combines with acetaldehyde and blocks the acetalization reaction. |
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