ESTUFA - Madeira Wine ESTUFAgem Monitorization with Novel Optical Fibre Sensors

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Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches

Publication . Carvalho, Maria João; Pereira, Vanda; Pereira, Ana C.; Pinto, João L.; Marques, José C.

The present study aims to analyse the evolution of colour and browning of fortified wines submitted to oak and accelerated ageing induced by temperature, both traditional ageing processes of Madeira wines. These wines were follow ed during the first 2 years of ageing and were simultaneously compared to aged reference samples, in order to disclose if accelerated ageing favours the wine evolution. The data anal ysis approaches followed two strategies: the first one was based on the monitoring of wine colour parameters based on CIELab methodology, while the second strategy adopted an untargeted approach, taking advantage of all wine information comprised on the UV-vis spectrum. CIELab results indicated that the greatest variation (up to 92 %) occurs during the vinification, since it was observed that wines produced from the same grape variety (Tinta Negra) acquired different char acteristics already on the vinification processes. All wines tend to approach the reference samples during ageing, with the lowest ΔE* value obtained for Malvasia submitted to canteiro at 2 years of ageing (3.29 units). Sweet Tinta Negra wines, previously submitted to estufagem, presented the most pronounced colour change associated with ageing. The multi variate principal component analysis (PCA) model was built with aged reference samples to evaluate how young wines acquire the reference wine’s characteristics and revealed that accelerated ageing increases colour evolution and favours the homogeneity of Malvasia wines.

2015Journal article

Open access

Multiparameter optical monitoring of Madeira wine

Publication . Pereira, Vanda; Marques, José Carlos; Carvalho, Maria João; Chen, Monchu; Sol, Ricardo; Novo, Catarina; Bilro, Lúcia; Antunes, Paulo; Alberto, Nélia; Pinto, João Lemos

Madeira wine vinification process has been most ly empiric and requiring further studies. The present paper describes the existing pilot plant facility in Madeira Univer sity, with the installed controlled systems and safety devices. An advanced multi-parameter platform for real time moni toring and interactive data visualization is described and its potential use demonstrated.

2013Journal article

Open access

Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines

Publication . Pereira, Vanda; Santos, Magda; Cacho, Juan; Marques, José C.

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 thermally processed sweet Madeira wines were assessed. Sixteen different fructose/glucose model systems were prepared in synthetic wine and stored at 50 C for 4 months. Then, three model wines were also submitted to 70 C for 1 month. The browning index and the antioxidant activity ranged between 0.00 and 0.27 AU and 3.0e65.3 mg(GAE)/L, respectively. The development of several volatile organic compounds was demonstrated (up to 47). The identified com pounds were mostly furans, with 5-hydroxymethylfurfural as the most abundant. For the first time, it was shown that the origin of sotolon in sweet wine can be associated with the acid-catalyzed fructose degradation mechanism. Other 2(5H)-furanones were also identified. It could be concluded that part of the browning, antioxidant activity and aroma compounds developed in sweet fortified wines is associ ated with the thermal degradation of fructose in acid medium.

2017Journal article

Open access