Volatile profile of Madeira wines submitted to traditional accelerated ageing

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 degrees C for 3 months (standard) and at 70 degrees 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, beta-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and gamma-decalactone were also found as potential contributors to the global aroma of baked wines. (C) 2014 Elsevier Ltd. All rights reserved.