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Electronic Tongues and Noses: A General Overview. [PDF]
Biosensors (Basel)Tibaduiza D +10 more
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Madeira wine online quality control
2013 2nd Experiment@ International Conference (exp.at'13), 2013Madeira 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 ...
Lúcia Bilro +2 more
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Screening of Mango Varieties for Dessert and Madeira-Style Wines
American Journal of Enology and Viticulture, 1984H. Onkarayya, H. Singh
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Analytical Characterization of Madeira Wine
Journal of Agricultural and Food Chemistry, 1999For 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
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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 C. Marques, José S Câmara
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Fortified wines: sherry, port and Madeira
1995Fortified 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
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Characterization of the aroma profile of Madeira wine by sorptive extraction techniques
Analytica Chimica Acta, 2005The 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 +2 more
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Optical fibre monitoring of Madeira wine estufagem process
SPIE Proceedings, 2013In 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 +6 more
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Plastic optical fibre sensor for Madeira wine monitoring
SPIE Proceedings, 2014Madeira 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 +5 more
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