Impact of forced-aging process on Madeira wine flavor

Hugo Oliveira e Silva, Paula Guedes de Pinho*, Beatriz P. Machado, Tim Hogg, J. C. Marques, José S. Câmara, F. Albuquerque, Antonio C. Silva Ferreira

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

50 Citações (Scopus)

Resumo

The aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose simultaneous descriptive analyses of typical Madeira wines were performed, and seven descriptors were selected: "dried fruit", "nutty", "musty", "baked", "oak", "mushroom", and "brown sugar". Up to 10 odor-active zones were the most frequently cited by the members of the GC-olfactometry panel as corresponding to the panel's descriptors. The odor importance of each of the zones reported by the GC-O analysis was ranked by AEDA. Three odor zones were identified as common to both Malvasia and Sercial wines and had retention indices (RI) of 1993 ("brown sugar" and "toasted"), 2151 ("brown sugar"), and 2174 ("nutty", "dried fruits"); sotolon was identified as responsible for this last aroma. Several molecules were selected to be quantified on baked wines on the basis of AEDA results and expected Maillard volatiles, such as sotolon, furfural, 5-methylfurfural, 5-ethoximethylfurfural, methional, and phenylacetaldehyde. It was observed that typicity scores were positively correlated with the concentrations of sotolon and sugar and baking time and negatively with the fermentation length.

Idioma originalEnglish
Páginas (de-até)11989-11996
Número de páginas8
RevistaJournal of Agricultural and Food Chemistry
Volume56
Número de emissão24
DOIs
Estado da publicaçãoPublished - 24 dez 2008

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