Results 21 to 30 of about 235,221 (154)
Agronomy, 2022 Climate—Madeira Strategy (CMS) foresees two models to describe the climate scenarios for the Madeira region in 2050 and 2070. These scenarios anticipate an average temperature rise of 1.4 to 3.7 °C and a decrease in precipitation by 30 to 40 ...
Miguel Â. A. Pinheiro de Carvalho +7 more
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Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds. [PDF]
Compr Rev Food Sci Food SafABSTRACT Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part of the eating and drinking experience, mouthfeel is still not clearly defined and is difficult to measure. This review explores mouthfeel from a flavor perspective by
Wolinska-Kennard K +3 more
europepmc +2 more sources
Port wine and Madeira wine (1932-1933 and 1940-1972): a different path to the Appellation of Controlled Origin (AOC) system [PDF]
, 2023 The chapter examines the differences in the regulatory role of the State in two Portuguese forti fied wines destined for export. We will analyse how the Estado Novo (dictatorial regime in Portugal 1933-1974) regulated Madeira wine and Port wine and how
Câmara, Benedita
core
Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches [PDF]
, 2015 The present study aims to analyse the evolution of colour and browning of fortified wines submitted to oak and accelerated ageing induced by temperature, both traditional ageing processes of Madeira wines. These wines were follow ed during the first 2
Pinto, João L. +4 more
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Czech wine consumers: maturing with age? [PDF]
, 2015 The purpose of this study is to identify the most important motivations for drinking wine and the factors influencing wine purchase in the Czech Republic and to ascertain if there are significant differences between genders and age groups.
Anchor, John R. +2 more
core +1 more source
Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines [PDF]
, 2017 The study evaluates the contribution of the fructose and glucose's degradation for the Madeira wine's features. The browning index, antioxidant activity and volatile organic compounds developed by the glucose and fructose model systems simulating ...
Pereira, Vanda +3 more
core +1 more source
AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK
Автоматизация технологических и бизнес-процессов, 2016 The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work, blend tanks, production lines ordinary Madeira ...
E. V. Lukyanchuk +2 more
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Volatile profile of Madeira wines submitted to traditional accelerated ageing [PDF]
Food Chemistry, 2014 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).
Pereira, Vanda +2 more
openaire +3 more sources
Wine Tourism and Consumer Behaviors Related to Wine Purchases [PDF]
, 2011 As the wine industry keeps growing there is an ever more pressing concern to understand not only who wine consumers are, but how different sets of wine enthusiasts purchase and consume wine.
John Salazar +3 more
core +1 more source
Revista de Lenguas para Fines Específicos, 2023 English tends to be regarded as sufficient for communication in numerous fields. This includes industries whose progress has been reliant on communication in languages other than English, in which English has been useful in matters of trade.
Piotr Nagórka
doaj