Centre of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9000-390 Funchal, Portugal; Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, Aveiro, Portugal.
Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
Food Chem. 2014 Nov 1;162:122-34. doi: 10.1016/j.foodchem.2014.04.039. Epub 2014 Apr 18.
The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C for 1 month (overheating). One hundred and ninety volatile compounds were identified, 53 of which were only encountered in baked wines. Most chemical families increased after standard heating, especially furans and esters, up to 61 and 3-fold, respectively. On the contrary, alcohols, acetates and fatty acids decreased after heating. Varietal aromas, such as Malvasia's monoterpenic alcohols were not detected after baking. The accelerated ageing favoured the development of some volatiles previously reported as typical aromas of finest Madeira wines, particularly phenylacetaldeyde, β-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2-methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and γ-decalactone were also found as potential contributors to the global aroma of baked wines.
采用传统热加工（estufagem）强化马德拉单品种加强酒的演变过程，从挥发性物质方面进行了研究。在 45°C 加热 3 个月（标准）和 70°C 加热 1 个月（过热）前后，通过 GC-MS 对 SPE 提取物进行了分析。共鉴定出 190 种挥发性化合物，其中 53 种仅在烘焙葡萄酒中遇到。大多数化学家族在标准加热后增加，特别是呋喃和酯类，分别增加了 61 倍和 3 倍。相反，醇类、乙酸盐和脂肪酸在加热后减少。像马尔维萨（Malvasia）单萜醇这样的品种香气在烘焙后无法检测到。加速老化有利于一些先前报道为马德拉顶级葡萄酒典型香气的挥发性物质的发展，特别是苯乙醛、β-大马酮和 5-乙氧甲基糠醛。此外，丁酸乙酯、2-甲基丁酸乙酯、己酸乙酯、异戊酸乙酯、愈创木酚、5-羟甲基糠醛和γ-癸内酯也被发现是烘焙葡萄酒整体香气的潜在贡献者。
