Results 21 to 30 of about 602 (165)

Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold [PDF]

Ciência e Técnica Vitivinícola, 2017
Madeira wine is an internationally recognized fortified wine, characterized by a complex flavour and high longevity. Little is known about the impact of volatile acidity in its features along ageing.
Miranda Andreia, Pereira Vanda, Pontes Marisela, Albuquerque Francisco, Marques José C.   +4 more
doaj   +3 more sources

Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors. [PDF]

Molecules, 2019
In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape ...
Perestrelo R, Silva C, Câmara JS.
europepmc   +6 more sources

Effect of the vintage year on strontium isotopic ratio (⁸⁷Sr/⁸⁶Sr) of wines: a Portuguese case study. [PDF]

J Sci Food Agric
Abstract BACKGROUND Currently, there is a growing need for wine authenticity tools to face the global wine market and deal with adulteration cases. Stable isotope analyses, recognized by the Organization of Vine and Wine as a tool for detecting authenticity fraud, form the basis of the European Wine Databank, which faces limitations concerning the ...
Thanasi V, Evola D, Victorino G, Ricardo-da-Silva JM, Madeira M, Catarino S.   +5 more
europepmc   +2 more sources

Is Sotolon Relevant to the Aroma of Madeira Wine Blends? [PDF]

Biomolecules, 2019
Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW blends.
Gaspar JM, Freitas AI, Zhao Q, Leça JM, Pereira V, Marques JC.   +5 more
europepmc   +6 more sources

MADEIRA WINE CONTRIBUTIONS FOR MADEIRA ISLAND SUSTAINABLE TOURISM [PDF]

Journal of Spatial and Organizational Dynamics, 2019
Madeira Island is an Atlantic island that was colonized by Portuguese in the year 1420. The first vineyards introduced in the island were Malmsey, imported from Greece, in the XV century leading to the production of liquorish wine, Madeira Wine. Recently,
Cristina Abreu, Ana Gonçalves, Ana Jesus, Beatriz Rodrigues, Jessica Santos, Marcelo Teives, João Garcias   +6 more
doaj   +1 more source

Impact of Forced-Aging Process on Madeira Wine Flavor [PDF]

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, Pinho, Paula Guedes de, Machado, Beatriz P., Hogg, Tim, Marques, J. C., Câmara, José S., Albuquerque, F., Ferreira, António C. Silva   +7 more
openaire   +6 more sources

Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition [PDF]

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, Pereira, Vanda, Jardim, Humberto, Malfeito-Ferreira, Manuel, Marques, José Carlos   +4 more
openaire   +4 more sources

Melanoidins in madeira wines: Contribution to antioxidant capacity and color stability

Applied Food Research
Madeira wines, produced in styles ranging from dry to sweet and typically marketed as 3-, 5-, and 10-year-old blends, are renowned for their longevity. This study focused on isolating and characterizing melanoidins, high-molecular-weight brown polymers ...
Vanda Pereira, Érica Nóbrega, Marisela Pontes, Francisco Albuquerque, João M Leça   +4 more
doaj   +2 more sources

Indigenous yeasts in Madeira wines: impact on the physicochemical and sensorial characterization [PDF]

, 2023
O Vinho Madeira é produzido pela fermentação espontânea através de leveduras indígenas presentes em uvas e adegas. A crescente exigência dos consumidores leva à necessidade de uniformizar o processo de vinificação. O presente trabalho visa avaliar a composição química de vinhos Madeira produzidos em diferentes adegas e com uvas colhidas de diferentes ...
Miranda, Andreia Fátima Santos
openaire   +2 more sources

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
openaire   +2 more sources