Heterocyclic acetals from glycerol and acetaldehyde in port wines: evolution with aging

AC da Silva Ferreira, JC Barbe…

Index: Da Silva Ferreira, Antonio Cesar; Barbe, Jean-Christophe; Bertrand, Alain Journal of Agricultural and Food Chemistry, 2002 , vol. 50, # 9 p. 2560 - 2564

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Citation Number: 53

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 ...