Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines.

@article{Spillman1998FormationAD,
  title={Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines.},
  author={Spillman and Pollnitz and Liacopoulos and Pardon and Sefton},
  journal={Journal of agricultural and food chemistry},
  year={1998},
  volume={46 2},
  pages={
          657-663
        }
}
  • Spillman, Pollnitz, +2 authors Sefton
  • Published 1998
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
Furfural, 5-methylfurfural, and vanillin co-occurred in 64 barrel-aged red, white, and model wines with the reduction products, furfuryl alcohol, 5-methylfurfuryl alcohol, and vanillyl alcohol, and with the corresponding ethyl ethers of these alcohols. Hydrolytic studies in a model wine have shown that 5-methylfurfuryl ethyl ether is formed rapidly from 5-methylfurfuryl alcohol, but both decomposed quickly under the conditions. Vanillyl ethyl ether was also formed relatively rapidly, and both… Expand
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