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

@article{Ferreira2002HeterocyclicAF,
  title={Heterocyclic acetals from glycerol and acetaldehyde in Port wines: evolution with aging.},
  author={Ant{\'o}nio C{\'e}sar da Silva Ferreira and Jean-Christophe Barbe and Alain Bertrand},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 9},
  pages={2560-4}
}
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… CONTINUE READING

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