Results 141 to 150 of about 602 (165)

Screening of Mango Varieties for Dessert and Madeira-Style Wines

American Journal of Enology and Viticulture, 1984
H. Onkarayya, H. Singh
exaly   +2 more sources

Analytical Characterization of Madeira Wine

Journal of Agricultural and Food Chemistry, 1999
For a correct characterization of Madeira wine commercially available in the market, 52 samples having different types and ages, representative of the delimited region of Madeira (liquor wine of quality produced in delimited region), were analyzed in relation to physicochemical and sensorial parameters.
J M, Nogueira, A M, Nascimento
openaire   +2 more sources

In-Depth Search Focused on Furans, Lactones, Volatile Phenols, and Acetals As Potential Age Markers of Madeira Wines by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry Combined with Solid Phase Microextraction [PDF]

Journal of Agricultural and Food Chemistry, 2011
The establishment of potential age markers of Madeira wine is of paramount significance as it may contribute to detect frauds and to ensure the authenticity of wine.
Rosa Perestrelo, Antonio S Barros, JOSÉ S Camara   +2 more
exaly   +2 more sources

Fortified wines: sherry, port and Madeira

1995
Fortified wines, also known as liqueur or dessert wines, are produced by the fortification of fermented, partially fermented or unfermented grape must with wine-derived spirit. European Union regulations define liqueur wines generally as those having an acquired alcohol content by volume of between 15 % and 22 %, and a total alcohol content (i.e ...
H. P. Reader, M. Dominguez
openaire   +1 more source

Characterization of the aroma profile of Madeira wine by sorptive extraction techniques

Analytica Chimica Acta, 2005
The characterization of the aroma profile of 33 samples of Madeira wine from five monovarieties (Sercial, Verdelho, Boal, Malvasia and Tinta Negra Mole) having different type and categories is presented, using solid phase microextraction and stir bar sorptive extraction techniques (SPME and SBSE) followed by capillary gas chromatography and mass ...
R F, Alves, A M D, Nascimento, J M F, Nogueira   +2 more
openaire   +2 more sources

Optical fibre monitoring of Madeira wine estufagem process

SPIE Proceedings, 2013
In this work, the study of a particular step of Madeira’s winemaking process called estufagem with a plastic optical fibre sensor is presented. Madeira wine is a type of fortified wine produced in the Madeira island of Portugal. The characteristic aroma and exceptional stability of these wines result from the singular used winemaking method that ...
C. Novo, L. Bilro, R. Ferreira, N. Alberto, P. Antunes, R. Nogueira, J. L. Pinto   +6 more
openaire   +1 more source

Plastic optical fibre sensor for Madeira wine monitoring

SPIE Proceedings, 2014
Madeira wine is a fortified wine produced in Madeira Island, Portugal. Its characteristics are strongly influenced by the winemaking method used which includes a typical and unique step called estufagem. This process consists on heating the wine up to 55 oC for at least 3 months.
C. Novo, L. Bilro, N. Alberto, P. Antunes, R. Nogueira, J. L. Pinto   +5 more
openaire   +1 more source

Automatic Control of Madeira Wine Aging Process

2016
Madeira wine aging processes are slow and costly. Besides, the value invested, the storage space, the energy costs and temperature control must also be considered. It has been shown that the aging process can include a heating step under controlled conditions, which can decrease the time necessary to achieve the characteristics of a typical fortified ...
Carlos M. Faria, Darío Baptista, José Carlos Marques, Fernando Morgado-Dias   +3 more
openaire   +1 more source

Madeira, Port, Sherry: The Equinox Companion to Fortified Wines

2021
Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world’s most long-lived beverages.
openaire   +2 more sources

Commerce and Conversation in the Eighteenth-Century Atlantic: The Invention of Madeira Wine

The Journal of Interdisciplinary History, 1998
Commerce and Conversation in the Eighteenth-Century Atlantic: The Invention of Madeira Wine In I807, Madeira was the foremost luxury drink of the day-not a common beverage wine, but an expensive, exotic, status-laden, and highly processed wine produced on the Portuguese island of Madeira, 500 miles west of Morocco. By way of contrast, in I703, it was a
openaire   +1 more source