Heterocyclic acetals from glycerol and acetaldehyde in Port wines: evolution with aging.
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.
da Silva Ferreira
Antonio Cesar
AC
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
Barbe
Jean-Christophe
JC
Bertrand
Alain
A
D000079:Acetaldehyde / Q000032:analysis / Q000737:chemistry*; D000080:Acetals / Q000032:analysis* / Q000737:chemistry*; D005990:Glycerol / Q000032:analysis / Q000737:chemistry*; D006860:Hydrogen Bonding; D009812:Odorants; D013431:Sulfates / Q000737:chemistry; D013997:Time Factors; D014920:Wine / Q000032:analysis*
D000080:Acetals; D013431:Sulfates; D000079:Acetaldehyde; D005990:Glycerol