The Flavor Chemistry of Fortified Wines—A Comprehensive Approach [PDF]
Foods, 2021 For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide.
Matteo Bordiga +2 more
exaly +4 more sources
An Approach of the Madeira Wine Chemistry
Beverages, 2020 Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical ...
Carolina Gonçalves +2 more
exaly +5 more sources
Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study [PDF]
Molecules, 2013 Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months.
Juan Cacho +2 more
exaly +6 more sources
The Fingerprint of Fortified Wines-From the Sui Generis Production Processes to the Distinctive Aroma. [PDF]
Foods, 2023 The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent.
Perestrelo R +7 more
europepmc +2 more sources
Tracing the volatilomic fingerprint of grape pomace as a powerful approach for its valorization. [PDF]
Curr Res Food Sci, 2023 The huge amount of grape pomace (GP) generated every year worldwide, particularly in Europe, creates negative impacts at the economic and environmental levels. As far as we know, scarce research has been done on the volatilomic fingerprint of GP. To meet
Abreu T +5 more
europepmc +2 more sources
Unlocking the Fatty Acid and Antioxidant Profile of Grape Pomace: A Systematic Assessment Across Varieties and Vintages for Its Sustainable Valorization. [PDF]
MoleculesGrape pomace (GP), the main by-product of the wine industry, represents a valuable source of bioactive metabolites with significant potential for valorization in the context of sustainable bioresource management.
Abreu T +5 more
europepmc +2 more sources
Heterocyclic acetals in Madeira wines [PDF]
Analytical and Bioanalytical Chemistry, 2003 The maturation of Madeira wines usually involves exposure to relatively high temperatures which affect the aroma and flavour composition leading to the formation of the typical and characteristic bouquet of these wines. The formation of heterocyclic acetals (1,3-dioxanes and 1,3-dioxolanes) was investigated in order to determine levels and for possible
José C. Marques +2 more
exaly +5 more sources
Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors. [PDF]
Molecules, 2019 In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape ...
Perestrelo R, Silva C, Câmara JS.
europepmc +6 more sources
Is Sotolon Relevant to the Aroma of Madeira Wine Blends? [PDF]
Biomolecules, 2019 Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW blends.
Gaspar JM +5 more
europepmc +6 more sources
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).
Juan Cacho +2 more
exaly +4 more sources