Results 21 to 30 of about 119,937 (172)
Color measurement using a smartphone applied to Madeira wines [PDF]
, 2015 Computer vision is a field that uses techniques to acquire, process, analyze and understand images from the real world in order to produce numeric or symbolic information in the form of decisions [1]. This project aims to use computer vision to prepare an app to analyze a Madeira Wine and characterize it (identify its variety) by its color.
Silva, José Carlos Vieira da
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Multiparameter Optical Monitoring of Madeira Wine
International Journal of Online and Biomedical Engineering (iJOE), 2013 Madeira wine vinification process has been mostly empiric and requiring further studies. The present paper describes the existing pilot plant facility in Madeira University, with the installed controlled systems and safety devices. An advanced multi-parameter platform for real time monitoring and interactive data visualization is described and its ...
Vanda Pereira +9 more
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Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines [PDF]
, 2017 The study evaluates the contribution of the fructose and glucose's degradation for the Madeira wine's features. The browning index, antioxidant activity and volatile organic compounds developed by the glucose and fructose model systems simulating ...
Pereira, Vanda +3 more
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Impact of Forced-Aging Process on Madeira Wine Flavor
Journal of Agricultural and Food Chemistry, 2008 The aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose simultaneous descriptive analyses of typical Madeira wines were performed, and seven descriptors were selected: "dried fruit", "nutty", "musty", "baked", "oak", "mushroom", and "brown sugar". Up
Silva, Hugo Oliveira e +7 more
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AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK
Автоматизация технологических и бизнес-процессов, 2016 The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work, blend tanks, production lines ordinary Madeira ...
E. V. Lukyanchuk +2 more
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OENO One, 2019 Aim: This study characterises and identifies 79 grapevine accessions from the Canary Islands and 14 from Madeira using simple sequence repeat (SSR) analysis.
Gemma Marsal +6 more
doaj +1 more source
BeveragesGrowing consumer demand for environmentally conscious, sustainable, and helpful products has prompted scientists and industry experts worldwide to look for inventive approaches to mitigate the environmental impact, particularly concerning agricultural ...
Teresa Abreu +6 more
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Amino Acids and Biogenic Amines Evolution during the Estufagem of Fortified Wines
Journal of Chemistry, 2015 The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white ...
Vanda Pereira +4 more
doaj +1 more source
Revista de Lenguas para Fines Específicos, 2023 English tends to be regarded as sufficient for communication in numerous fields. This includes industries whose progress has been reliant on communication in languages other than English, in which English has been useful in matters of trade.
Piotr Nagórka
doaj
Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition
Processes, 2023 Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected ...
Miranda, Andreia +4 more
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