Results 131 to 140 of about 602 (165)

Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds. [PDF]

Compr Rev Food Sci Food Saf
Wolinska-Kennard K, Schönberger C, Fenton A, Sahin AW.   +3 more
europepmc   +1 more source

Madeira wines: sensory descriptive analysis of traditional wines and wines with added sotolon

, 2005
Machado, Beatriz, Ferreira, A. C. Silva, Heymann, Hildegarde   +2 more
openaire   +1 more source

Developing Communication Strategy for the Madeira Wine Company: Digital Tools and Feedback Management at Blandy's Wine Lodge

, 2022
openaire   +2 more sources

Electronic Tongues and Noses: A General Overview. [PDF]

Biosensors (Basel)
Tibaduiza D, Anaya M, Gómez J, Sarmiento J, Perez M, Lara C, Ruiz J, Osorio N, Rodriguez K, Hernandez I, Sanchez C.   +10 more
europepmc   +1 more source

Madeira wine: Mechanisms of formation and impact on character

, 2007
Ferreira, A. C. Silva, Silva, H. Oliveira, Machad, B. P., Marques, C., Albuquerque, F., Camara, J., Hogg, T., Guedes de Pinho, P.   +7 more
openaire   +1 more source

Madeira wines: sensory impact of two production procedures on the “typical character” of malvasia and sercial wines

, 2005
Machado, B. P., Pinho, P. Guedes de, Ferreira, A. C. Silva   +2 more
openaire   +1 more source

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Madeira wine online quality control

2013 2nd Experiment@ International Conference (exp.at'13), 2013
Madeira fortified wines are typically aged under controlled conditions. The present demo describes the existing pilot plant facility in Madeira University, with the installed controlled systems and safety devices. An optical fiber based platform for real time monitoring and interactive visualization tools for data analysis will be described and its ...
João L Pinto, Lucia Bilro, Paulo Antunes   +2 more
exaly   +2 more sources

3-Hydroxy-4,5-dimethyl-2(5H)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content [PDF]

Journal of Agricultural and Food Chemistry, 2004
The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines.
JOSÉ S Camara, JOSÉ C Marques, Arminda Alves   +2 more
exaly   +2 more sources

Analyses of Some Typical Madeira Wines

American Journal of Enology and Viticulture, 1959
M A Amerine
exaly   +2 more sources

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine

Journal of Chromatography A, 2010
An analytical methodology based on headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography—time-of-flight mass spectrometry (GC × GC–ToFMS) was developed for the identification and quantification of ...
Rosa Perestrelo, Silvia Petronilho, JOSÉ S Camara   +2 more
exaly   +3 more sources