An Approach of the Madeira Wine Chemistry [PDF]
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 ...
Rosa Perestrelo +2 more
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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.
Rosa Perestrelo +2 more
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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.
Vanda Pereira +2 more
exaly +8 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 S Camara +2 more
exaly +7 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).
Vanda Pereira +2 more
exaly +5 more sources
Content in metallic ions of wines from the Madeira and Azores archipelagos [PDF]
Food Chemistry, 2011 This study determines for the first time Na, K, Ca, Mg, Fe, Cu, Zn, Mn, Sr, Li and Rb contents in wines from the archipelagos of Madeira and Azores (Portugal). The greater part of the mean content for the different parameters fell within the ranges described in the literature, except for sodium whose higher content may be due to the effect of marine ...
JOSÉ S Camara, JOSÉ C Marques
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Changes in volatile composition of Madeira wines during their oxidative ageing [PDF]
Analytica Chimica Acta, 2006 The influence of the age in the volatile composition of Madeira wines made with Boal, Malvazia, Sercial and Verdelho varieties and aged in oak barrel during 1, 11 and 25 years old was been studied. For this purpose, the evolution of volatile compounds: higher alcohols, ethyl esters, fatty acids, furan compounds, enolic compounds, γ-lactones, dioxanes ...
JOSÉ S Camara +2 more
exaly +5 more sources
Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties [PDF]
Talanta, 2006 In order to differentiate and characterize Madeira wines according to main grape varieties, the volatile composition (higher alcohols, fatty acids, ethyl esters and carbonyl compounds) was determined for 36 monovarietal Madeira wine samples elaborated from Boal, Malvazia, Sercial and Verdelho white grape varieties.
JOSÉ S Camara +2 more
exaly +6 more sources
Tracing the volatilomic fingerprint of grape pomace as a powerful approach for its valorization [PDF]
Current Research in Food Science, 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
Teresa Abreu +5 more
doaj +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.
Teresa Abreu +5 more
doaj +2 more sources